Brazilian recipe
Quick provolone cheese fritters (Bolinho de queijo provolone)
Make provolone cheese fritters with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
500 g de cheese pregglone grated
1 clara de egg
1 tablespoon rasa de wheat flour
1 clara de egg
1 tablespoon rasa de wheat flour
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, requeijao, catupiry, cassava flour, goiabada, cachaca, pacoca, coxinha and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Em um recipiente, mix o cheese pregglone grated, a clara de egg e a wheat flour
- Ambake bem com as mãos até obter uma dough homogênea e lisa
- Modele pequenas bolinhas com a dough
- Aqueça oil suficiente In a pan para fry as bolinhas
- Com cuidado, coloque as bolinhas de pregglone no oil quente
- Fry até que fiquem douradas e crocantes por todos os lados
- Retire os bolinhos do oil e coloque-os sobre papel absorvente para remover o excesso de gordura
- Serve quente
Observations
Quick provolone cheese fritters is provolone cheese fritters, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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