Cheese balls

Category: Cold meals and snacks
Cheese balls

Ingredients

Cheese (I have Tilsiter Mr. Kobrin) 300g.
Protein 2 pcs.
Flour 2 tbsp. l.
Breadcrumbs

Cooking method

  • Well, in continuation of the deep-frying theme, I am bringing you a recipe for cheese balls.
  • We rub the cheese on a fine grater. I'm rubbing on kitschen.
  • Cheese balls
  • Then beat the whites into a dense foam and add to the cheese.
  • Cheese balls
  • We put 2 tablespoons of flour there and mix everything thoroughly. It turns out a thick, slightly sticky mass.
  • Cheese balls
  • Periodically wetting our hands with water, roll the balls. I got 17 grams each. Roll in breadcrumbs and spread on a floured board.
  • Cheese balls
  • At this stage, you can freeze them, which I did, as I cooked the day before the Deep Fat. Or you can fry right away.
  • And so, we heat the oil in a deep fryer or just a deep saucepan and lower the balls there. Fry until golden brown at 170 ° C.
  • Bon Appetit!
  • Cheese balls


Ilmirushka
Natasha, prettyoooo! Delicious oooo but goodbye waist
caprice23
Ilmirushka, nooo, if you do not get carried away, then the waist will remain in place
Ilmirushka
Quote: caprice23

Ilmirushka, nooo, if you do not get carried away, then the waist will remain in place
boom starazza!
caprice23
Ilmirushka, I've prepared brushwood today. Here you can get rid of the figs! The infection is like seeds! I sit and eat, eat, eat. Here you can say goodbye to the waist))
Tatyana1103
Natasha, one more yummy thanks Cheese, as I understand it, you can use any hard
caprice23
Tatyanayes i think any
eye
Quote: Tatyana1103
Cheese, as I understand it, can be any hard
Quote: caprice23

Tatyanayes i think any
Girls, I beg your pardon that I'm getting in, but ... it's better to guess with cheese, because now you can easily run into it.
If you don’t guess, it is possible leakage due to the presence of fats in the composition, the melting point of which is below 170.
caprice23
eyeyou are probably right.
But I always take only Belarusian Kobrin cheeses. With them, everything works out for sure, nothing follows.
I can't say anything about the rest.
Although not, I took some kind of local cheese, too, everything turned out well.
I think flour and proteins still help keep the shape and prevent the cheese from flowing out.

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