Deep-fried cheese balls

3 servings
30 min

Prepare the specified products for deep-fried balls preparation. The balls will be cheese, 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 & quot; Parmesan & quot;. If you take cheese with more fat, then it may not keep its shape and for this it will have to be breaded. Soft cheese is better for a liquid middle. The egg is one large, but it is better to take two medium ones for the dough to gather.

Grate the selected hard cheese on a medium grater. The size of the grate on which the cheese will be rubbed does not affect the final result. Just if grated on coarse, then in the finished dish the particles of cheese will be brighter. And for a more even consistency, it is better to grate on medium.

Add eggs and sifted flour with salt to the grated cheese. Knead the dough, it turns out elastic, not sticking to the hands.

The finished dough now needs to be divided into balls. Here you can do two ways, the first: pinch a piece from the dough and roll into balls in your hands. The second, divide the dough into parts, roll the tourniquet from each part and cut the pieces from it and roll them into balls.

Heat vegetable oil in a saucepan. The oil should be enough to cover all or almost all of the balls themselves. When the oil warms up, fry the balls in the oil over medium heat, lowering each ball and frying it evenly on each side. Put ready-made balls on paper napkins to get rid of excess fat.

It is better to cool the finished balls a little, in order to avoid trouble. Balls are good both warm and cooled, but it is not recommended to store them for future use. They will be the perfect decoration of a welcoming table by decorating a beer or wine plate of snacks. You can supplement such balls with some tasty sauce.