Utterly addictive...
Makes 16
1 hour
Ingredients
Pickled Jalapenos 120g
Cream cheese 100g
Mozzarella (low moisture) 100g
Cheddar 60g
Sugar 2 tsps
Chilli Sauce (optional) 2 tsps
White wine vinegar 2 tsps
Eggs 3
Flour 100g
Panko Bread Crumbs 150g
Vegetable Oil (for frying)
Method
Finely grate the mozzarella and cheddar.
Roughly chop the jalapenos.
In a mixing bowl combine the chopped jalapenos, cream cheese, grated mozzarella, grated cheddar, sugar, vinegar and chilli sauce (if using). Stir till well mixed.
Using two tea spoons, form 1 inch balls from the mixture, and place them on a tray lined with a baking sheet. When all the mixture has been used, put the tray in the freezer for 30 minutes.
Prepare the dredging station: put the flour, egg and panko breadcrumbs in separate bowls.
Whisk the egg slightly till the yolk and white are combined.
Remove the cheese balls from the freezer and, one at a time, coat in the flour, then coat in the egg, and then toss in the bread crumbs. After the first bread crumb coating, re-coat again in the egg and then back in the bread crumbs to ensure the coating is thick.
Fill a medium saucepan with 2 inches of vegetable oil.
Once up to temperature (test by flicking a drop of water in) fry the balls in batches for about 10 minutes or until golden.
Remove from the oil and rest on a kitchen roll to absorb excess oil and cool down slightly.
Eat and enjoy!
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