How to make it

  • Grate the cheese and the bread. Mince the parsley. Put the breadcrumbs through a strainer to insure that there are no large pieces, and combine them in a bowl with the cheese and the parsley; season the mixture with a pinch of nutmeg, a grind of pepper, and a little salt, keeping in mind that the cheese is also salty.
  • The mixture will be fairly stiff; turn it out onto a floured counter top
  • and divide it into 2-3 equal parts. Roll them under your palms to make snakes the diameter of your thumb, and cut the snakes into 1 1/4-inch lengths. Roll the pieces between your palms to make balls, flatten them so they are about a half-inch thick, and flour them.
  • While you are preparing the balls set your oil to heat on the stove; it
  • should be quite hot but not smoking.
  • Beat the remaining eggs in a bowl; dredge your cheese balls in the egg, and fry them in the hot oil for a couple of minutes, or until golden.
  • Drain them on absorbent paper and serve them hot, with tomato sauce for those who want it.

Reviews & Comments 2

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    " It was excellent "
    chefmeow ate it and said...
    This sounds fantastic. I'm like you, cheese is a necessity. Yummy, yummy, yummy.
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  • juliecake 10 years ago
    Will be making these very soon, thanks. I didn't know figs grew in UT, thanks for the info. You just don't see them in the stores.
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