MypinchofItaly
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- 17 Feb 2017
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Inspired by traditional Sardinian fried cheese balls—made with only egg white and goat cheese—these deep-fried Greek yogurt bites are a pleasant surprise: slightly tangy, soft inside, and enriched with the savoury flavour of Grana Padano cheese.
Makes about 15 bite-sized pieces, Prep: 10 minutes + Rest: 1 hour, Cook: 5–6 minutes
Ingredients
Method
Makes about 15 bite-sized pieces, Prep: 10 minutes + Rest: 1 hour, Cook: 5–6 minutes
Ingredients
- 150 g. (about ⅔ cup) drained Greek yogurt
- ½ egg white
- 60 g (about ½ cup) grated Grana Padano cheese, plus extra for coating
- 1–2 tablespoons dried thyme
- White pepper, to taste
- Salt, to taste
- A pinch of nutmeg
- ½–1 cup breadcrumbs (plus extra if needed)
- Optional: ½ teaspoon lemon zest
- Oil for deep- frying (peanut oil or preferably olive oil)
Method
- Prepare the mixture
After draining the Greek yogurt well, place it in a bowl and mix it with the ½ egg white, grated Grana Padano, dried thyme, white pepper, salt, and a pinch of nutmeg. - Adjust the texture
The mixture should be firm but not hard. You should be able to shape it into small balls without it being too soft.- If it’s too soft, add more grated cheese or some breadcrumbs.
- Shape the bites
Form small, bite-sized balls (you should get about 15). Avoid making them too large. - Rest in the fridge
Place the balls in the refrigerator for about 1 hour. This helps them hold their texture and flavour. - Coating
Roll the balls in breadcrumbs mixed with a little grated cheese and, if you like, lemon zest. - Frying
Heat the oil until it’s hot enough for deep frying.
Fry the yoghurt-cheese bites for 1–2 minutes at most. They cook quickly and will darken slightly—that’s fine. - Drain and serve
Remove from the oil and drain on paper towels. Add a pinch of salt and serve immediately.
