June 24, 2015


Ricotta or cottage cheese - 450 gms
Grated Parmesan cheese - 3 tbsp
Flour - 3 tbsp
Salt and pepper
Parsley - 1 tbsp (chopped)
Eggs - 2
Oil and butter for frying
Tomato sauce


  • Sieve the cheese and add the Parmesan, flour, seasoning, parsley and beaten eggs. 
  • Mix thoroughly then turn on to a floured surface and knead lightly.
  • Although rather soft the mixture should be firm enough to handle.
  • Keeping the table well floured form into 16 balls.
  • Heat sufficient butter and oil to give 1/4" depth in a frying pan and fry the cheese balls slowly until golden on all sides.
  • Drain, and pile on a dish.
  • Serve tomato sauce separately.
  • This is an unusual and pleasant dish for a light lucheon or supper.

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