Recipe courtesy of John O'Malley
and
William Carswell
Cheese Balls
- Level: Intermediate
- Yield: 8 balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1265
- Total Fat
- 107
- Saturated Fat
- 43
- Carbohydrates
- 48
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 29
- Cholesterol
- 317
- Sodium
- 537
- Total: 50 min
- Active: 50 min
Ingredients
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.