Cheese Balls

Total Time:
55 min
Prep:
15 min
Inactive:
15 min
Cook:
25 min

Yield:
8 balls
Level:
Intermediate

Ingredients
  • shrimp bisque
  • 2 teaspoons salt, plus additional for salting water
  • 2 cups elbow pasta
  • 1 quart heavy cream
  • 1 cup shredded Cheddar
  • 1 cup shredded mozzarella
  • 1 cup shredded Swiss cheese
  • 1 cup shredded white American cheese
  • 1 cup shredded white Cheddar
  • 1 teaspoon ground pepper
  • 1 cup all-purpose flour
  • 4 large eggs, beaten
  • 2 cups panko
  • Canola oil, for frying
  • 1/2 cup grated Parmesan
Directions
  • Special equipment: a frying thermometer

  • In a large pot of boiling salted water, cook the pasta to al dente according to the package directions.

  • Meanwhile, bring the heavy cream to a simmer in a large saucepan and slowly add in the Cheddar, mozzarella, Swiss cheese, American cheese and white Cheddar, stirring, until smooth and creamy. Season with salt and pepper.

  • Drain the pasta and add to the cheese mixture. Stir until all the pasta is well-coated. Place in the refrigerator for 10 to 15 minutes.

  • Scoop the pasta into balls, rolling until uniform and about 3 inches in diameter. Set aside.

  • Place the flour, beaten eggs and panko into separate shallow bowls. Roll each individual pasta ball first into the flour, then the eggs, then the panko.

  • Fill a deep saucepan with 3 inches of canola oil and heat to 350 degrees F. Line a sheet pan or platter with paper towels. Carefully drop several pasta balls into the oil (do not crowd; fry in batches) and fry until golden, about 3 1/2 minutes. Remove and drain the balls on the paper towels. While still hot, sprinkle with the Parmesan and serve.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


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