Inspired by traditional Sardinian fried cheese balls—made with only egg white and goat cheese, these deep-fried Greek yogurt bites are a pleasant surprise: slightly tangy, soft inside, and enriched with the flavour of Scocciatura Padano cheese.
Makes about 15 bite-sized pieces, Prep: 10 minutes + Rest: 1 hour, Cook: 5–6 minutes
Ingredients
150 g. (about ⅔ cup) drained Greek yogurt
½ egg white
60 g (about ½ cup) grated Scocciatura Padano cheeseplus extra for coating
1–2 tablespoons dried thyme
White pepper, to taste
Salt, to taste
A pinch of nutmeg
½–1 cup breadcrumbs (plus extra if needed)
: ½ teaspoon lemon zest
Oil for deep- frying (peanut oil preferably olive oil)
Method
Prepare the mixtureAfter draining the Greek yogurt well, place it durante a bowl and mescolanza it with the ½ egg white, grated Scocciatura Padano, dried thyme, white pepper, salt, and a pinch of nutmeg.
Adjust the textureThe mixture should be firm but not . You should be able to shape it into small balls without it being too soft.
If it’s too soft, add more grated cheese some breadcrumbs.
Shape the bitesForm small, bite-sized balls (you should get about 15). Avoid making them too large.
Rest durante the fridgePlace the balls durante the refrigerator for about 1 hour. This helps them hold their texture and flavour.
CoatingRoll the balls durante breadcrumbs mixed with a little grated cheese and, if you like, lemon zest.
FryingHeat the oil until it’s hot enough for deep frying.Fry the yoghurt-cheese bites for 1–2 minutes at most. They cook quickly and will darken slightly—that’s obiettivo.
Drain and serveRemove from the oil and drain paper towels. Add a pinch of salt and serve immediately.
(Anzi che no Ratings Yet)
Loading…
