Wednesday, September 12, 2012

174. Emmental Cheese Balls

These little golden cheese nuggets are courtesy of Bernard's kitchen, where he served them with some cold soup. No mistake, these emmental balls are good, but a teeny bit on the bland side eaten by themselves, so they do need a little dipping sauce on the side, like pizza sauce for instance. Or even just a couple of drops of hot sauce really does the trick. This recipe yielded 50 balls.
Emmental is the yellow, medium-hard Swiss cheese with holes we see so much on Tom and Jerry!
It is easily available in most delis without a problem.


3 cups + 2 Tbsp water
2 stock cubes
4 Tbsp (50g) butter
3 1/2 cups flour
250g emmental cheese, cubed
1 egg
1/2 cup breadcrumbs
oil for frying


Bring to a boil the water, butter, and stock cubes.
Once the mixture comes to a boil, dump in all the flour at once.
Stir vigorously off-heat, then once combined stir again over heat for 2 to 3 minutes.
It was too much for my arms to stir manually, so I used my handy dough hook beater, which was perfect.
Let the dough cool just enough to handle.

Cut the emmental cheese into 1 centimeter cubes.
Take a walnut-sized pinch of dough, flatten, place a cube of cheese, and encase in the dough.
Make sure that the cheese is completely covered otherwise it will leak during frying.
Beat the egg, place in a deep bowl. Place the breadcrumbs in another deep bowl.
Roll the balls in the egg then in the breadcrumbs.

Refrigerate until just before frying.
Deep-fry until golden and crispy.
Serve warm with condiments and dipping sauce of choice.

 صحة و عافية

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