Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon baking powder
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 2 cups panko breadcrumbs
- 1 cup cotton candy pieces (store-bought or homemade)*
- Vegetable oil, for frying
*Substitution tip: If you can’t find cotton candy pieces, finely crushed freeze-dried marshmallows or flavored cotton candy sugar crystals work well to add that sweet pop.
Instructions
- Start by beating the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. This reminds me of watching Mama Lou patiently whip her famous cheesecake filling, always telling me, “Slow and steady, Sofia, that’s the secret.”
- In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture. This lightens the filling, giving it that luscious texture I remember from family celebrations.
- In another bowl, whisk together the flour, powdered sugar, and baking powder. Then, in a small bowl, beat the eggs, milk, and melted butter together.
- Combine the wet ingredients with the dry ingredients until you have a smooth batter—this will form the outer shell of your bombs.
- Preheat your oil in a deep fryer or heavy pot to 350°F. While it’s heating, prepare your cotton candy pieces by gently folding them into the cheesecake filling.
- Using your hands or a small ice cream scoop, form the cheesecake-cotton candy filling into small balls, about 1.5 inches in diameter. Place these on a parchment-lined tray and freeze for at least 1 hour to firm up. This step is crucial and was a tip Mama Lou passed down that I always follow to avoid melty messes.
- Once firm, dip each frozen ball into the batter, ensuring it’s fully coated. Then roll it in the panko breadcrumbs, pressing lightly to adhere.
- Carefully lower the coated balls into the hot oil and fry for about 3-4 minutes, turning occasionally until they’re golden brown and crispy on all sides.
- Remove the bombs with a slotted spoon and place on paper towels to drain. Let them cool slightly before serving to avoid any burnt tongues—Mama Lou’s advice that saved many of my childhood taste tests!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
