Cheese-stuffed fried dough balls

Name: Cheese-stuffed fried dough balls - Cornelia I.
Ingredients: 8 bell peppers; 200g cheese (I used a mixture of sheep cheese and cow cheese); dill; salt. For tempura: 1 egg; 4 tablespoons of wheat flour; 4 tablespoons of cold water or cold milk; salt; oil for frying.

Appetizers - Cheese-stuffed fried dough balls by Cornelia I. - Recipia

Stuffed roasted peppers with cheese are prepared in a few simple steps: first, roast the bell peppers, then peel them and fill them with a mixture of cheeses and dill. Finally, each pepper is dipped in a simple batter, thicker than pancake batter, and fried in hot oil. They are served warm, either as a side dish or as a standalone meal. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking and frying time: not specified Servings: approximately 8 stuffed peppers; the number of servings depends on how they are served Difficulty: easy to medium Recipe type: roasted peppers with cheese, fried in batter Ingredients For the peppers 8 bell peppers 200 g cheese, a mix of sheep cheese and cottage cheese Dill, to taste A pinch of salt For the frying batter 1 egg 4 tablespoons of wheat flour 4 tablespoons of cold water or cold milk Salt Oil for frying Instructions 1. Roast the bell peppers in the oven until they are tender and the skin can be easily removed. The original recipe does not specify the temperature or exact baking time, so these may vary depending on the oven and the size of the peppers. 2. After roasting, allow the peppers to cool enough to be handled. Remove the skin, then carefully take out the seeds and the inner part. 3. Prepare the filling. Mix the sheep cheese with the cottage cheese, add chopped dill, and a pinch of salt. Keep in mind that sheep cheese can be salty, so it's better to add salt in moderation. 4. Fill the cleaned peppers with the cheese mixture. Add enough filling so they are well-stuffed, but be careful not to overfill them, as they may break after roasting and peeling. 5. For the batter, beat the egg with a pinch of salt. Add the flour and cold water or cold milk, then mix until you get a thicker paste than pancake batter. 6. Heat the oil in a frying pan. Dip each stuffed pepper into the batter, ensuring it is evenly coated. 7. Fry the peppers in the hot oil on both sides until the batter is golden brown. Turn them carefully, especially if the peppers are soft or heavily filled. 8. Remove the fried peppers onto a paper towel to absorb excess oil. They can be served warm as a side dish. Why I Make This Recipe Often This recipe is handy when I already have roasted peppers and want to use them in a different dish. The filling comes together quickly from a simple combination of sheep cheese, cottage cheese, and dill, and the batter requires just a few ingredients. The peppers can be served alongside other dishes or can make a light meal, especially when served warm. Tips Be careful when peeling the peppers after roasting, as they become soft and can easily break. It's important to remove the seeds so that the filling doesn't have a bitter taste or unpleasant texture. Do not add too much salt to the filling before tasting the cheeses. Sheep cheese is usually saltier than cottage cheese, and the required amount varies from one type to another. The batter should be thicker than pancake batter. If it’s too thin, it won’t coat the pepper well and will come off more easily in the pan. The peppers are fried on both sides, but they need to be turned carefully. After roasting, their texture is tender, and the filling may come out if they are handled roughly. Substitutions In the basic recipe, the cheese is a mix of sheep cheese and cottage cheese. You can keep the total amount of 200 g and adjust the ratio between the two depending on how salty or creamy you want the filling to be. For the batter, you can use either cold water or cold milk in the same quantity: 4 tablespoons. Both options are mentioned in the original recipe and can be used based on what you have on hand. Dill can be added to taste. If you prefer a milder flavor, use less; if you enjoy the combination of cheese and dill, feel free to add more. Variations You can use either cottage cheese or sheep cheese alone, but the final taste will differ from the version with a cheese mix. Cottage cheese offers a milder filling, while sheep cheese provides a more intense and usually saltier flavor. Another option is to change the ratio between the two cheeses while keeping the total amount at 200 g. It's best to check the saltiness before filling the peppers. For a thinner crust, the batter can be made slightly more fluid, but without straying too far from the proportions in the recipe. For a thicker coating, keep the batter as described in the basic preparation. Serving Ideas Stuffed roasted peppers with cheese can be served as a side dish alongside a main course. They can also be arranged on a platter with other dishes or served simply while they are still fresh and warm. If you are preparing them for a meal, it is preferable to fry them as close to serving time as possible. The batter is more enjoyable when freshly fried. Frequently Asked Questions Can smaller bell peppers be used? Yes, smaller peppers can also be used, but the amount of filling needed for each will be less. The 8 pieces in the recipe refer to bell peppers without specifying an exact size. What kind of cheese is used? The recipe calls for 200 g of cheese, a combination of sheep cheese and cottage cheese. The amount can be adjusted according to preference, but it’s important to check how salty the mixture is before adding more salt. Can I use milk instead of water for the batter? Yes. For the batter, you can use either 4 tablespoons of cold water or 4 tablespoons of cold milk. Both options are included in the basic recipe. What should the batter be like? The batter should form a paste thicker than pancake batter. It should adhere to the pepper when dipped, not drip off immediately. What can the peppers be served with? They can be served as a side dish or simply as a vegetable and cheese-based dish. Nutritional Values The values are estimated and can vary significantly depending on the type and proportion of cheeses used, as well as the amount of oil absorbed during frying. The recipe does not specify the amount of oil used, so an exact value cannot be calculated. For one stuffed pepper, the estimate can be around 180–260 kcal, depending on the size of the pepper, the cheese, and the oil absorbed. Approximately, one pepper may contain: Protein: about 7–11 g Fat: about 12–19 g Carbohydrates: about 12–18 g Fiber: about 2–3 g The greatest variation comes from the fat content of the cheese and frying. Sheep cheese can increase both protein and fat intake, as well as salt. Storage and Reheating The peppers are best served fresh, immediately after frying, when the batter is still pleasant on the outside. If leftovers remain, they can be stored in the refrigerator in a covered container until the next day. After storage, the batter will not have the same texture as when freshly fried. Reheating should be done until the peppers are heated through, but the original recipe does not specify a method or time for this step. It is not recommended to store them for a long time, as the peppers are soft, and the filling contains cheese.

Cheese-stuffed fried dough balls

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