1. Mix dry ingredients
   In a large bowl, whisk together 200 g all-purpose flour, 11 g baking powder, 3 g salt, 3 g garlic powder, and 1 g cayenne pepper until well combined.
2. Add cheese
   Stir in 200 g grated Kefalos cheddar cheese and 100 g softened Kefalos cream cheese into the dry mixture, breaking up the cream cheese into small pieces as you mix.
3. Make the batter
   Beat 1 egg with 75 ml milk and pour into the cheese mixture. Stir until a soft, slightly sticky dough forms. Do not overmix. If the dough is too sticky to handle, refrigerate for 15 minutes.
4. Heat the oil
   Pour 1 litre (1 000 ml) vegetable oil into a deep saucepan or fryer and heat to 175°C.
   Use a thermometer for accuracy — oil that is too cool makes greasy puffs, too hot burns them.
5. Shape the puffs
   Using two spoons or a small scoop, portion the dough into rough balls about the size of a golf ball. Keep them uniform for even frying.
6. Fry in batches
   Carefully lower 4–5 puffs at a time into the hot oil. Fry for 3–4 minutes, turning occasionally, until deep golden brown. Do not overcrowd the pan.
7. Drain
   Remove with a slotted spoon and drain on a plate lined with paper towels. Allow the oil to return to temperature between batches.
8. Season and serve
   Sprinkle with a pinch of salt while still hot. Serve immediately with dipping sauces such as:
   sour cream, sweet chilli, garlic aioli

Notes

For a gooey cheese pull, press a small cube of mozzarella into the centre of each ball before frying.
You can add chopped jalapeños or chives to the dough for extra flavour.
Best served fresh — they lose crispiness as they cool.
Leftover dough can be refrigerated up to 24 hours.