Salted goat cheese balls appetizer

Name: Salted goat cheese balls appetizer
Ingredients: 250 g salted goat cheese; 1 egg; 1 tablespoon flour; 50 g golden breadcrumbs; 200 ml oil for frying; 150 g low-fat sour cream or yogurt

Appetizers - Salted goat cheese balls appetizer by Ioanina N. - Recipia

Salted goat cheese balls are easy to make with one egg and a tablespoon of flour. These appetizer balls are fried on the outside, with a golden breadcrumb crust, and stay soft and salty in the middle. I look for a cheese that crumbles easily, not a creamy one, because a too soft one doesn't hold its shape in your palms. Preparation: 15 minutes. Cooking: 8 minutes. Total time: 23 minutes. Servings: 4. About 345 kcal and 16 g protein per serving.

Ingredients

250 g salted goat cheese
1 egg
1 tablespoon flour
50 g golden breadcrumbs
200 ml oil for frying
150 g low-fat sour cream or yogurt

Preparation

1. Blend the cheese with the egg in a blender until you get a smooth paste. 2. Add a tablespoon of flour and mix until it holds together. 3. Sift the breadcrumbs onto a flat plate. 4. Wet your palms and shape the mixture into balls the size of a walnut, rolling them between your palms. 5. Roll the balls in the breadcrumbs until they are coated on all sides. 6. Heat the oil in a frying pan over medium heat and fry the balls in two batches, 4 minutes each, turning them halfway, until they turn golden. 7. Drain them on kitchen paper so they lose the excess oil. 8. Serve them warm, with low-fat sour cream or yogurt, to taste.

Notes

They go well with fresh sliced tomatoes and warm bread, and the sour cream or yogurt goes in a bowl so everyone can take as much as they like. If the cheese is very salty, serve more yogurt to balance the taste. The oil must be properly hot before the first batch goes in, otherwise the balls soak up oil and come out heavy. Small balls brown faster than big ones, so keep an eye on them and don't rely only on the minutes in the recipe. Don't crowd the pan, so the oil temperature doesn't drop between batches. They contain egg, milk and gluten, from the flour, breadcrumbs and cheese. They keep in the fridge for up to 3 days, in a closed container, and can be reheated in the oven or in a dry frying pan.