Deep Fried Cheddar Balls Recipe
Ingredients
| Cheddar Cheese | 8 Ounce, finely grated | |
| Eggs | 2 Large | |
| Gram flour | 2 Tablespoon | |
| Baking powder | 1/4 Teaspoon | |
| 2 teaspoons chopped coriander leaves | ||
| Salt | 1/4 Teaspoon | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| Tomato chutney, to serve | ||
Directions
Mix the cheese, eggs, flour, baking powder, chile, coriander leaves, and salt thoroughly.
If the mixture is too wet, add in a little more flour; if it is too dry, mix in a little beaten egg white.
Form the mixture into teaspoonfuls and put them aside on a dish.
Heat the oil in a deep-fat fryer or in a saucepan to a depth of about 2 inches until it is quite hot.
Carefully transfer the cheese balls to the hot oil and cook, in batches if necessary, until they are golden.
Drain the balls on paper towels and serve them hot.
If the mixture is too wet, add in a little more flour; if it is too dry, mix in a little beaten egg white.
Form the mixture into teaspoonfuls and put them aside on a dish.
Heat the oil in a deep-fat fryer or in a saucepan to a depth of about 2 inches until it is quite hot.
Carefully transfer the cheese balls to the hot oil and cook, in batches if necessary, until they are golden.
Drain the balls on paper towels and serve them hot.
Chef
