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Cheese balls and cheese

Cheese balls and cheese

Grate the cheese with the cheese in a large bowl.

Beat the eggs with the beer and pour over the cheese and cheese. add flour, breadcrumbs, pepper.

Form the balls and give them through the breadcrumbs.

Fry the balls over medium heat and take them out in a bowl lined with a kitchen napkin to drain the excess oil.

I invite you to try them ... they are excellent :)

Cheese balls

Ever since I was younger, I have been looking forward to receiving an invitation to a wedding to eat cheese balls, which are not missing from any menu. Ha ha ha! So I decided to make my own cheese balls.

We need:
& # 8211 500g of bellows cheese
& # 8211 300g grated mozzarella
& # 8211 2 eggs
& # 8211 5-6 tablespoons flour
& # 8211 a baking powder

Mix everything with the mixer in a bowl, season to taste, if necessary (sometimes the bellows cheese is quite salty so I do not add salt). Separately heat the oil bath, the balls must float in oil, so they are best fried. From cheese paste, balls are made about the size of a cherry and NOT bigger, because it swells a lot when baked. They are fried, as I said, in oil ... but be very careful because they fry very quickly and must be removed in a few seconds, so it is best to prepare all the balls in advance and then just fry them, for that in no case do you get to shape balls between two rounds of frying.

I really liked them, they came out fluffy, with the middle empty, just like the ones at the wedding & # 8230 ha ha!

If you like it, share it with your friends!


1kg and 200g potatoes
500g feta cheese
7 boiled eggs
400g cheese
Tray greased pan

For the sauce:
2 raw eggs
100g flour
150ml milk
350g sour cream
Salt to taste
2 tablespoons margarine

Method of preparation:
Wash the potatoes well and boil them in a pot with water and salt. Let them boil for 25-30 minutes, until they soften.

After they have boiled, we drain them and cool them in a strainer.

After they have cooled a bit, we peel them and cut them into rounds.

In a saucepan with water and salt put boiled eggs. Let them boil for 8-10 minutes.

After the eggs are cooked, peel them and slice them, either with the special egg slicer or with a knife.

We put the cheese on the small grater.

We put the cheese on the small grater.

In a saucepan, melt 2 tablespoons of margarine. When the margarine has melted, add the flour and mix in one until the flour is slightly browned. Then add the milk and mix vigorously. To make a fine sauce without lumps, we can mix the sauce with the vertical blender.

Add sour cream and season with salt to taste.

Add 2 eggs and mix until smooth.

After we have all the ingredients ready, we start assembling the recipe.
Grease a heat-resistant dish with margarine.

Put a layer of potato slices, followed by a layer of egg slices, sprinkle over grated cheese and then grated cheese. On top we pour with the polish from the sauce prepared above, so that it covers the whole surface - be careful, we divide the sauce so that it reaches us for about two layers.

Then again a layer of potato slices, one of egg slices, sprinkle with cheese, cheese and sauce.

Next is the third layer of potato slices, then sprinkle with cheese, cheese and all the remaining sauce.

Put the potatoes in the oven for 25-30 minutes, until they catch a brown crust.

What's the secret to cheese croquettes?

As I showed you in the picture bread cheese recipe, there is a secret that helps us to obtain a reddish and crunchy crust at the same time with a melted and soft core.

Put the croquettes in the freezer for an hour before frying. As they are, with the tray all over, I put them on top of the freezer where I have a narrow place for ice cubes. It fit perfectly.

How to fry croquettes with cheese?

Frying is done in an oil bath. The oil layer must be hot and large enough so that the croquettes do not touch the bottom of the pan but float. The fire is medium to high and the croquettes return with the back of the fork. It doesn't sting! They rotate practically alone in oil. After browning, remove on absorbent napkins.

IMPORTANT: the croquettes are fried directly from the freezer! If you have several rounds, keep them in the freezer until it's their turn to fry! They can be molded in advance, frozen quickly and then put in plastic bags, which can be frozen for 1-2 months. This way you have them at hand ready to fry.

Cheese balls with potatoes

Cheese balls with potatoes - croquettes with cheese and potatoes, flavorful and spicy. How to prepare cheese balls? Crispy crust and melted cheese inside. Balls as a mouthful, served hot but very tasty and when they cool & # 8211 this due to the potatoes in the composition.

Their core is airy and soft and after cooling & # 8211 differs from simple cheese balls where the middle hardens as they cool. I admit that I have a weakness for these cheese balls with potatoes. I have a recipe that I especially love. Even though the procedure is a bit longer, it is worth the effort. I love the crispy crust and creamy interior, the combination of potatoes and cheese.

Earlier I also published a recipe for potato croquettes & # 8211 from cold puree, left over from the day before. They can be cut into various shapes, to the liking of children.

You can also find it here cheese croquette recipe with mozzarella & # 8211 a madness!

Of course, in addition to the basic ingredients, you can make various variations: you can add garlic, grated nutmeg, parsley, chili flakes, cumin, according to everyone's taste. But I have a preference for meatballs: white pepper. It seems to me that it fits perfectly with the cheese and the mashed potatoes.

Cheese and cheese balls

Cheese and cheese make a good home in many dishes, so if you feel like something delicious, simple and quick, try the recipe we recommend today. These balls (prepared in a spherical shape) will tempt you as soon as you taste them, especially if you combine them with a sweet mustard sauce.

Cheese and Cheese Meatballs - Ingredients (6 servings)

3 tablespoons milk
3 tablespoons flour
½ teaspoon paprika
¼ teaspoon red pepper
1 egg tied
1 clove of garlic, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon prosciutto ham, finely chopped
ground black pepper
230 g of goat's milk cheese
170 g goat cheese, crumbled
2 egg whites
vegetable oil for frying

For the sweet mustard sauce

500 ml of whipped milk
120 g of mayonnaise
80 g sweet mustard
60 g plain Greek yogurt
2 tablespoons fermented cream
1 ½ tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon granulated garlic
½ teaspoon paprika


Grate the mozzarella, and the bellows cheese is crushed into small pieces. If you do not have a blender, you can mix all the ingredients in the mixer.

I don't add salt because of the bellows cheese, but everyone knows how salty they eat. A slightly sticky shell will come out, from which we will start making balls.

But be careful, the balls do not have to be very big, because they swell even when fried, not to be bigger than a grape. My advice is to make all the balls first and then move on to bathing them in oil.

In a smaller pot pour half a bottle of oil and leave on the fire until well heated.

When the oil has heated up we start to put the balls, they will not have to stay very long to be done.

When they are red and only good for papacy, they will rise to the surface. Then they must be removed immediately, otherwise the mozzarella will come out of them.

It is also very good not to put too many balls at once, because they will catch each other.

It is good that when you take them out you put them on a kitchen napkin that absorbs excess oil, also to be perfect it is not advisable to put them on top of each other.

You have to see it too.

How to prepare the recipe for potato and cheese croquettes?

It is ideal to use for the recipe potato and cheese croquettes, yellow potatoes, which are more floury and crumble easily.

I now had pink, baked potatoes. They don't crumble perfectly, but they are very sweet. I also found a box of fresh cheese (quark) in the fridge, so I put it on as well. I had about 100 g of cheese.

Boil the potatoes in salted water. If they are cleaned and diced, they will boil much faster.

If you boil them whole, they will be tastier. The choice is yours. You know that a vegetable cut in water will lose more vitamins and minerals than if it was cooked whole.

Pass the potatoes well and leave to cool. First add 2 eggs, 3/4 of the grated cheese (on a large grater), 1/4 of diced cheese, salt, pepper and nutmeg.

Put the nutmeg only 3 times on the grater, so that it has a discreet nutmeg taste, not very pronounced.

If you still have some drying cheese or fresh cheese, cream cheese in the fridge, add everything here.

Mix well to form a homogeneous and sticky dough. If he still needs eggs, add more.

The dough obtained must not be hard, but soft, but balls can be shaped.

The fact that I also left cheese cubes when fried will make it stretch, to flow very nicely.

Break pieces of dough with a spoon and shape, with wet hands, balls about 2 cm in diameter.

They don't get bigger, be careful that they will grow a little when fried. Put them in flour and roll well on all sides.

How do we fry potato croquettes?

Fry in a hot oil bath, there must be a lot of oil, not to touch the bottom of the pan, because it burns quickly.

The fire should be medium to small, not too fast to burn and remain raw in the middle, but not too small, because it sucks too much oil.

Turn on the other side, until golden and evenly baked.

Remove on absorbent napkins and let the excess oil absorb for a few minutes.

They can also be baked in the oven and avoid frying in oil. & # 128578

Do you see how red and beautiful they are? But how I smell, God! And what a great taste they have! I really like melted cheese, which stretches. I also recommend the recipe for cheese, mozzarella and bread cheese - see here.

Don't forget the main ingredient:

Sprinkle abundantly with love and a touch of kindness & # 128578!

Some tricks:

For a more special look, these croquettes they can be rolled in flour, then in egg and breadcrumbs, or in poppy seeds, white or black sesame (negrilica) and you will have a play of colors on the plate.

In the middle you can put diced bacon, pressed ham, bell peppers, olives, spinach, boiled carrots and you will have potato croquettes with surprises.

They are delicious in any combination.

I leave it to you to taste some croquettes, because they are very good. I go great as a snack, next to a cold beer.

Cheese balls

Cheese dumplings, cheese croquettes, whatever you call them, remain the same classic appetizer, tasty and extremely easy to match with other hot and cold appetizers, in a buffet.
The cheese ball recipe I offer you today can be easily adapted to your taste.

Thus, I enriched the basic recipe by adding Dijon mustard, but according to preference, you can add chilli, for some small spicy delicacies, grated black truffle, for extra refinement, very finely chopped flakes of smoked ham, etc.