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Fried cheese snack, high in protein and fat
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Fried cheese bites has 330 calories. It contains 14 g of carbs, 19 g of protein, 22 g of fat and 0.6 g of fiber. Its 360 mg of Phosphorus covers 51% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 100 g
330
KCAL / 100G
Carbs
14g
· 5% DV
Protein
19g
· 38% DV
Fat
22g
· 28% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 17% · Protein 23% · Fat 60%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 330 kcal | |
| Total fat | 22 g | 28% |
| Saturated fat | 11 g | 55% |
| Trans fat | 0.4 g | |
| Sodium | 780 mg | 34% |
| Total carbohydrate | 14 g | 5% |
| Fiber | 0.6 g | 2% |
| Protein | 19 g | 38% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 396 kcal |
| 1 piece (small) | 20 g | 66 kcal |
| 3 piece (medium) | 60 g | 198 kcal |
| 1 serving (small) | 80 g | 264 kcal |
| 100 g | 100 g | 330 kcal |
| 5 piece (large) | 100 g | 330 kcal |
| 1 cup (medium) | 140 g | 462 kcal |
| 8 piece (extra large) | 160 g | 528 kcal |
Calculated from 330 calories per 100 g.
Fried cheese bites are made by coating cheese pieces in flour, beaten egg and breadcrumbs, then frying them until the coating is golden. Chill the coated pieces before frying so the outside sets before the cheese melts and escapes.
A firm cheese that softens without immediately turning runny works best for fried cheese bites. Cheddar, halloumi and cheeses made for frying are common choices. Very soft, moist cheeses are more likely to leak through the coating.
Fried cheese bites usually leak when the cheese is too soft, the coating has gaps, or the oil is not hot enough. Seal the coating all around, chill the bites before cooking, and fry in small batches.
A double coating makes fried cheese bites crispier and helps contain the melted cheese. Dip each piece in flour, egg and breadcrumbs, then repeat the egg and breadcrumb steps. Let the cooked bites drain on a wire rack to keep their undersides crisp.
Yes, fried cheese bites can be cooked in an air fryer. Arrange the coated pieces with space between them and lightly oil the coating. Check them early, since cheese can melt and leak before the outside appears fully browned.
Marinara or another tomato sauce is a classic dip for fried cheese bites. Ranch, garlic sauce and spicy mayo also work well. Serve the dip on the side so it does not soften the crunchy coating.
Not necessarily: mozzarella sticks are a specific shape and usually use mozzarella, while fried cheese bites can be made with different cheeses and cut into small pieces. Both are breaded, fried cheese snacks, but recipes and textures vary.
Yes, you can freeze breaded fried cheese bites before cooking. Freeze them in a single layer first, then transfer them to a sealed container. Cook them from frozen, allowing extra cooking time while watching for cheese leaking from the coating.
Refrigerate leftover fried cheese bites in a covered container and eat them soon. Reheat them in an oven or air fryer to bring back some crispness; a microwave heats the cheese but tends to make the coating soft.
Serve fried cheese bites with a fresh salad, vegetable sticks or roasted vegetables to balance their rich, crunchy coating. They also work as a party appetizer alongside dips, rather than as the only item on the plate.
Vitamins
B12
1.1µg · 46% DV
B2
0.32mg · 25% DV
Vitamin A
180µg · 20% DV
Biotin
4µg · 13% DV
Minerals
Phosphorus
360mg · 51% DV
Calcium
480mg · 48% DV
Sodium
780mg · 34% DV
Selenium
14µg · 25% DV
Potassium ⭐
120mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 330 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Fried cheese bites are small pieces of cheese coated in crumbs or batter and fried until crisp. The cheese and coating vary by recipe, and they’re easy to make at home as well as commonly served as a snack or appetizer.
They’re best served hot, with a crunchy, golden outside and a soft, savoury centre. Depending on where you are, you might find them on a sharing platter, alongside a dipping sauce, or as a casual snack. They provide protein but are also rich in fat; a 100 g serving has about 330 calories. For a lighter plate, keep the portion modest and pair the bites with salad or fresh vegetables.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
11g
MONOUNSATURATED
6.5g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.