Finely dice the jalapeño pepper. In a mixing bowl, combine the diced jalapeño with the grated cheddar and cream cheese. Season lightly with salt and black pepper.
Roll the cheese mixture into small balls (about 15 to 20 pieces). Place them on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
Set up a breading station with three separate dishes: one with flour, one with the beaten eggs, and one with Panko breadcrumbs. Coat each chilled cheese ball first in the flour, then dip it into the beaten egg, and finally roll it in the breadcrumbs until completely covered.
Heat the frying oil in a pot or deep pan. Carefully fry the breaded cheese balls for a few minutes until they are golden brown and crispy all around. Drain on paper towels and serve immediately.
Cook it hands-free.
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