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.

Ingredients:

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

Method:

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.

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