Brazilian recipe
Easy and Quick Provolone Cheese Balls
Crispy and delicious cheese balls made with provolone. Ideal as an appetizer, they impress with their simplicity and distinct flavor. Perfect for any occasion.
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Ingredients
500 g grated provolone cheese
1 egg white
1 level tablespoon all-purpose flour
1 egg white
1 level tablespoon all-purpose flour
Where to find ingredients
Provolone cheese is widely available in the cheese section of most supermarkets. All-purpose flour and eggs are standard pantry staples found in any grocery store. If you have trouble finding provolone, other firm, flavorful cheeses that melt well, like a sharp cheddar or a blend of mozzarella and parmesan, can be used as substitutes.
Preparation method
- In a bowl, mix the grated provolone cheese, egg white, and all-purpose flour
- Knead well with your hands until you get a homogeneous and smooth dough
- Shape the dough into small balls
- Heat enough oil in a pot for frying the balls
- Carefully place the provolone balls into the hot oil
- Fry until golden brown and crispy on all sides
- Remove the cheese balls from the oil and place them on paper towels to drain excess grease
- Serve hot
Observations
Provolone cheese balls are a tasty and practical snack, highly appreciated in Brazilian cuisine. Their crispy exterior and soft interior, filled with the intense flavor of provolone, make them an excellent option to accompany drinks or as an appetizer at any gathering.
This recipe is an accessible introduction to the world of homemade snacks, allowing even kitchen beginners to prepare something special. The combination of melted cheese with the lightness of the fried dough is irresistible, making it a great way to enjoy the distinctive flavor of provolone.
This recipe is an accessible introduction to the world of homemade snacks, allowing even kitchen beginners to prepare something special. The combination of melted cheese with the lightness of the fried dough is irresistible, making it a great way to enjoy the distinctive flavor of provolone.
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