- 2 pounds pecorino dolce, freshly grated
- 2 cups bread crumbs
- 6 eggs
- 2 cloves garlic, sliced
- 1 bunch Italian parsley, finely chopped
- Salt and pepper
- 2 quarts olive oil, for frying
In a large bowl, combine the cheese, bread crumbs, eggs, garlic, parsley, salt, and pepper, and mix well.
In a tall-sided pot, heat the olive oil to 375 degrees F.
While the oil heats, roll the mixture into 1-inch balls. Fry them in the oil, working in batches to avoid crowding the pan and lowering the temperature of the oil. Cook the balls until uniformly golden brown, about 5 minutes, then remove with a slotted spoon and drain on paper towels. Sprinkle with salt and serve hot.