Deep-fried balls

Ruddy balls with a rich cheese flavor. Very tasty balls with cheese flavor and crispy crust. They are prepared simply and quickly, such a snack can easily be prepared for unexpected guests by offering as a snack to beer or white wine. It will be impossible to refuse such balls, they easily disappear from the plate, it is not noticeable even for themselves. The balls are dense and satisfying.

Anna

The author of the recipe

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Composition / ingredients

servings:

Hard cheese

150

Eggs

Flour

100

Salt

to taste

Vegetable oil (for deep-frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 12 g

Fats 63 % 42 g

Carbohydrates 19 % 13 g

472 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 30 min

Step 1:
Prepare the specified products for deep-frying balls. The balls will be cheesy, so special attention should be paid to cheese. For the recipe, it is better to take hard cheese with a fat content of 40-45%. I take "Parmesan". If you take cheese with a higher fat content, then it may not keep its shape and for this it will have to be breaded. Soft cheese is better for the liquid middle. One big egg, but it's better to take two medium ones so that the dough comes together.
Step 2:
Grate the selected hard cheese on a medium grater. The size of the grater on which the cheese will be rubbed does not affect the final result. Just if you grate on a large one, then the cheese particles will be more pronounced in the finished dish. And for a more uniform consistency, it is better to rub on medium.
Step 3:
Add eggs and sifted flour with salt to the grated cheese. Knead the dough, it turns out elastic, not sticking to the hands.
Step 4:
The finished dough now needs to be divided into balls. There are two ways to do this, the first is to pinch off a piece from the dough and roll it into balls in your hands. Second, divide the dough into parts, roll a tourniquet from each part and cut off pieces from it and roll them into balls already.
Step 5:
Heat vegetable oil in a saucepan. There should be so much oil that it covers completely or almost completely the balls themselves. When the oil warms up, fry the balls in oil over medium heat, lowering each ball and frying it evenly on each side. Put the finished balls on paper napkins to get rid of excess fat.
Step 6:
It is better to cool the finished balls a little, in order to avoid trouble. The balls are good both in warm and cooled form, but it is not recommended to store them for the future. They will become a wonderful decoration of a hospitable table by decorating a beer or wine plate of snacks. You can supplement such balls with some delicious sauce.