Fried Cheese Balls
Happy Monday, I hope you had a wonderful weekend. Today I am sharing some yummy Fried Cheese Balls.
If you have other cheeses you would like to use, that is not a problem. Use what you have and have a little experiment. Using chives instead of parsley would also be lovely.
The Fried Cheese Balls do not take long at all to cook, you must keep your eye on them. If you fry them for too long they will pop and the cheese will start to ooze out in the oil which is a bit of a shame 🙂
I hope you have a lovely week ahead of you. The weather is lovely here but just to windy but I suppose, we are still lucky to have sunshine.
I hope you enjoy xx
Fried Cheese Balls
- 120 g Cheddar or Fontina Cheese grated
- 120 g Gorgonzola
- 50 g Parmesan Cheese grated
- 60 g Creme Fraiche
- 1 tablespoon parsley roughly cut
- 2 - 3 eggs
- 80 g self-rasing flour
- 80 g bread crumbs
- salt and pepper
- Sunflower oil
- In a medium bowl combine the 3 cheeses and the Creme Fraiche, add the parsley and some pepper.
- In 2 separate small bowls, combine the self-raising flour and bread crumbs with some pepper and a tiny bit of salt if you want and in the other small bowl lightly beat 2 eggs (use the 3rd egg later if needed).
- Mix it all together until it is all well combined (picture 2). Take half a tablespoon measure of the mixture and roll it into small balls.
- Take each ball and place it into the beaten egg and then into the flour and bread crumb mixture. Repeat the process, so you have 2 layers of the beaten egg and 2 layers of the flour and bread crumb mixture to all of the cheese balls.
- On a medium heat, heat up some sunflower oil enough to cover the cheese balls and fry the balls for about 1 minute. You will want to keep moving them around with a spoon while they are cooking.
- Remove from the oil and place on some kitchen towel to collet the excess oil.