Ingredients
- 200 g grated comté cheese
- Pepper
- 2 tsp parsley (around 2 teaspoons)
- 30 g flour
- Oil
- 125 g Mont d’Or or other soft cheese (grated)
- 70 g Parmesan (grated)
- 5 whole eggs
- A pinch of nutmeg
- 200 g breadcrumbs (preferably fine)
Preparation
- Mix the cheeses, 2 eggs, add pepper, parsley and nutmeg.
- Form small cheese balls by hand (equivalent to approximately one teaspoon).
- Place on a baking sheet. Prepare 3 small plates with flour in the 1st, the remaining beaten eggs in the 2nd, and the fine breadcrumbs in the 3rd. Dip the balls successively in the flour, then in the egg, then in the breadcrumbs.
- Place on the baking sheet and chill for a few minutes.
- Remove the cheese balls from the refrigerator and dip them again in the beaten eggs and breadcrumbs.
- Chill again for 5 minutes and repeat the process 2 times. Preheat the fryer oil to 180°C.
- Fry the cheese balls, a few at a time, to avoid sticking, for approximately 1 minute.
- Drain on paper towels. Let cool a bit and serve with a little green salad, walnuts, sun-dried tomatoes, and a slice of prosciutto.
Utensils
- 1 wooden spoon
- 1 refrigerator
- 1 fryer
- 1 oven
- 1 kitchen scale