Bolita Di Keshi Cheese Balls
Get ready to tantalize your taste buds with Bolita Di Keshi Cheese Balls, a Caribbean-inspired delight that offers crunchy, golden perfection on the outside and oozing, cheesy goodness on the inside. Made with a rich blend of Gouda and Parmesan cheeses, these bite-sized treats are seasoned with a touch of nutmeg and freshly cracked black pepper for an irresistible depth of flavor. Rolled in breadcrumbs for a satisfyingly crisp coating and fried to golden-brown perfection, Bolita Di Keshi Cheese Balls are the ultimate appetizer or snack, ideal for entertaining or a cozy night in. Pair these indulgent bites with your favorite dipping sauce for a crowd-pleasing dish that comes together in just 30 minutes! Keywords: cheese balls recipe, Bolita Di Keshi, fried appetizers, Gouda cheese recipes, quick snack ideas.
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Recipe Information
Ingredients
- 200 grams Gouda cheese
- 50 grams Parmesan cheese
- 60 grams All-purpose flour
- 2 large Eggs
- 120 grams Bread crumbs
- 30 milliliters Milk
- 0.25 teaspoons Nutmeg
- 0.5 teaspoons Black pepper, freshly cracked
- 0.25 teaspoons Salt
- 500 milliliters Vegetable oil (for frying)
Instructions
Grate the Gouda cheese and Parmesan cheese into a large bowl.
In the same bowl, add the all-purpose flour, a pinch of salt, black pepper, and nutmeg. Mix the dry ingredients thoroughly into the cheese.
Crack 1 egg into the bowl and mix until the mixture forms a sticky, moldable dough. If the mixture is too dry, add milk one tablespoon at a time until the desired consistency is reached.
Using your hands, shape the cheese mixture into small balls, roughly 1 inch in diameter. Set them aside on a parchment-lined tray.
In a shallow bowl, whisk the remaining egg. Place the bread crumbs into another shallow dish.
Dip each cheese ball into the whisked egg, ensuring it is fully coated, and then roll it in the bread crumbs to cover completely. Repeat with all the cheese balls.
In a deep frying pan, heat the vegetable oil to 180°C (350°F). Test the oil by dropping a small piece of bread into it; if it sizzles and turns golden in a few seconds, the oil is ready.
Carefully fry the cheese balls in small batches for 2-3 minutes, turning them occasionally for an even golden-brown crust. Do not overcrowd the pan.
Remove the fried cheese balls with a slotted spoon and drain excess oil on paper towels.
Serve the Bolita Di Keshi Cheese Balls warm with your favorite dipping sauce or enjoy them on their own!
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.4 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 548 mg | 42% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 158 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
