Cottage Cheese Balls

Cottage cheese balls offer a delightful contrast of textures that make them a truly irresistible, either as a side dish or a treat on its own. This process begins by creating a dough from eggs, cottage cheese and cooked creamy semolina that’s been cooked previously in milk. The mixture is shaped into small balls and gently cooked until they firm up, ensuring a tender and creamy interior.

But the magic really happens in the pan. Once cooked, these are coated in panko breadcrumbs and pan-fried to perfection. The result is a beautifully golden, crispy exterior that encases the soft, creamy centre. The panko breadcrumbs, known for their airy texture, provide a delightful crunch that elevates these balls to a whole new level.

They can be served with a drizzle of honey or fruit preserves for a sweet finish, paired with a tangy yogurt dip or served as a side dish to your mains. This flexibility means they can fit into any meal, from appetizers to desserts really.

Separate the egg white from the yolk, then whip the egg white until stiff peaks.

Boil the milk, then add in 20 g of butter and a pinch of salt.

While stirring add in semolina and mix until combined.

Combine egg yolk with cottage cheese, season with a pinch of salt, then mix it with the semolina.

With wet hands shape into balls and cook in salted water for 5 minutes.

In a separate pan melt 30 g of butter and oil, then stir in 2 tablespoons of panko breadcrumbs. Into the breadcrumbs add the cooked cheese balls and toss them around the pan for a minute on low heat until fully coated.

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Cottage Cheese Balls

Yield: 2

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Ingredients

• Milk - 200 ml
• Semolina - 100 g
• Butter - 20 g + 30 g
• Egg - 1
• Cottage cheese - 75 g
• Vegetable oil - 1 teaspoon
• Panko breadcrumbs - 2 tablespoons

Instructions

1. Separate the egg white from the yolk, then whip the egg white until stiff peaks.
2. Boil the milk, then add in 20 g of butter and a pinch of salt.
3. While stirring add in semolina and mix until combined.
4. Combine egg yolk with cottage cheese, season with a pinch of salt, then mix it with the semolina.
5. With wet hands shape into balls and cook in salted water for 5 minutes.
6. In a separate pan melt 30 g of butter and oil, then stir in 2 tablespoons of panko breadcrumbs. Into the breadcrumbs add the cooked cheese balls and toss them around the pan for a minute on low heat until fully coated.