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Cheese balls!
Today I share one of the “Doña Anadina’s” (my sous chef’s mother) golden recipes. She’s one of my most faithful and constant advisors in the kitchen. Doña Anadina is a master of the flour and dough and even knowing this, I should say that she outdid herself this time. The “little chefs” (and me, I cannot deny it) took good care of it! It is an excellent choice for a finger food for parties or get-togethers. Easy, quick and flavorful. (Just makes sure you make a lot!) Ingredients
- • 1 lb. of flour.
- • 1 lb. cheese cheddar.
- • 1 spoonful of “royal double action” yeast. (or any other double action yeast)
- • 1 egg.
Directions
- Grate the cheese and mix it with the flour and the royal. When this is blended make a space in the center, add the egg, mix well with the hands and allow the dough to rest about 15 minutes.
- After 15 minutes, make the pellets (small, remember that they will grow) and allow them to rest about 5 minutes. From there to the hot oil.
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