Cheese Balls
Ingredients
Directions
Mix a small plate of grated cheese with a good dash of cayenne pepper and a little salt, and stir in the white of an egg.
Form into small balls, roll in the beaten yolk of the egg, then in fine cracker crumbs, and fry like doughnuts.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Cheese (in the method)
- Provides fat and flavor, and its proteins set into a firm structure when heated.
- Egg white (in the method)
- Binds the grated cheese together so the balls hold their shape.
- Egg yolk (in the method)
- Makes a coating that helps the cracker crumbs stick to the outside of each ball.
The step that matters
Rolling the balls in yolk and crumbs. The yolk and crumb coating seals the cheese inside. If the balls are loose or poorly coated, the cheese can leak or break apart in the hot fat.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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