Brazilian recipe
Provolone Cheese Bites (Bolinho de queijo provolone)
A crispy, savory snack featuring the intense flavor of provolone cheese. These bite-sized treats are perfect for entertaining and simple to whip up.
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Ingredients
500 g provolone cheese, grated
1 egg white
1 level tablespoon all-purpose flour
1 egg white
1 level tablespoon all-purpose flour
Where to find ingredients
You can find aged provolone cheese, eggs, and all-purpose flour at local grocery stores or general merchants in the Tarawa area. If provolone is unavailable, a firm, sharp cheddar or a similar aged, salty cheese can serve as an acceptable substitute.
Preparation method
- In a mixing bowl, combine the grated provolone cheese, egg white, and all-purpose flour.
- Knead the mixture thoroughly with your hands until you achieve a smooth, uniform dough.
- Shape the dough into small, bite-sized balls.
- Heat a sufficient amount of oil in a pot to deep-fry the cheese balls.
- Carefully drop the provolone balls into the hot oil.
- Fry until they reach a uniform golden-brown color and a crispy texture on all sides.
- Remove the fritters from the oil and place them on paper towels to drain excess fat.
- Serve immediately while still hot.
Observations
The bolinho de provolone is a cherished Brazilian snack, celebrated for its practical preparation and bold flavor. With a satisfyingly crisp exterior that gives way to a soft, molten center, it serves as an excellent companion to drinks or a sophisticated appetizer for any gathering.
This recipe serves as a straightforward entry point for anyone looking to master the art of homemade finger foods. The pairing of the melted, pungent cheese with the light, golden-fried dough is consistently impressive, making it the perfect way to showcase the distinct character of aged provolone.
This recipe serves as a straightforward entry point for anyone looking to master the art of homemade finger foods. The pairing of the melted, pungent cheese with the light, golden-fried dough is consistently impressive, making it the perfect way to showcase the distinct character of aged provolone.
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