Use a mixer to whip the egg whites until they’re thick, glossy, and form stiff peaks.

Gently fold in the grated cheddar. Mix just enough to combine—keep it light and fluffy.

Scoop out small mounds (about 1½ tablespoons) onto a baking sheet. Chill in the fridge for 30 minutes.

Pour oil into a Dutch oven and heat to 350°F. Try to keep the heat between 350–375°F while frying.

Lightly roll each chilled scoop into a loose ball. Fry a few at a time for 1–1½ minutes, turning so they cook evenly and turn golden.

Use a slotted spoon to remove them. Let them drain on paper towels. Serve hot while they’re melty and crisp.