Cheese balls in the pan

4 servings
30 min

For those who are very fond of cheese, a wonderful snack will do - cheese balls in the pan. Prepare all the necessary ingredients. Hard cheese is the staple of this dish. Therefore, choose a high-quality and tasty product. Put the cheese in the fridge an hour before cooking to make it easier to grate. Take the flour of the highest grade, eggs - S0. Choose an odorless vegetable oil.

Before you start making cheese balls, chill the hard cheese so it doesn't melt and is easier to grind. Grate the cheese over a coarse grater. The dough, in which larger pieces of cheese are more convenient to work with.

To mix the dough, take a deep bowl so that it is convenient to mix all the ingredients. Whisk eggs in it with a fork. It is not necessary to beat until foam appears.

Add the grated hard cheese to the eggs. Salt a little. If the cheese is too salty, you can not salt the dough. Mix everything.

Add 3 tablespoons of flour to the bowl to the cheese and egg mass. The consistency of the dough depends on all the ingredients, products from different manufacturers have different properties. Therefore, add flour in small portions. If the dough is too liquid, that is, when stirring, you do not have to apply force, add more flour.

From the resulting dough, blind the quail egg-sized balls. You can make larger, but then you have to use more vegetable oil. The dough is sticky enough, especially since the cheese in warm hands begins to melt. To make it more convenient to work with the dough, try to form balls with your fingertips. When a lot of dough sticks to your hands, wash them and dry them, and then continue to sculpt. I got 20 cheese balls.

Take a round, wide, flat-bottomed utensils. Sprinkle the bottom with breadcrumbs. Put the resulting balloons there. Roll them from all sides into crackers. To do this, turning and tilting the dishes, the balls will roll along the bottom and evenly covered with crackers. Instead of breadcrumbs, you can take flour, but with breadcrumbs you get a crisper crust. Take a pan with high sides and a diameter of about 20cm.

Whatever pan you take, pour enough oil so that the balls sink half into it. Heat the oil over a medium heat because it is dangerous to work with hot oil and can be burned. In order to prevent the oil from splashing, you can add a pinch of salt to it, it will absorb moisture if there is one. Check the required oil temperature by throwing a couple of crackers. It should boil. Carefully lower the balls into the oil.

Move them with a spoon or spoon so they bake evenly and don't stick to the bottom of the pan. If you see the balloons darken too quickly, make the fire smaller. This will make it easier for you to cope with the hot balloons - some will not burn until you get others. Fry until ruddy and turn to the other side. It took me about 2 minutes on each side. Time depends on many factors: crackers, oil, and stoves.

Get cheese balls well cooked on all sides from the pan and put them on paper towels so that extra oil goes away. In order not to spoil the rounded shape of the balls, after cooking, do not keep the hot balls on a slide for a long time, because they are soft and can crush each other.