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Golden Cheesy Bread Balls.

By Lyn Funnell

These are called Polpette di Panne in Italian, where they’re very popular.

Here’s a recipe giving them a Sussex flavour.

Don’t throw your leftover bread away! Make these, tasty Golden Cheesy Bread Balls.

These are cheap to make and delicious as a snack, or a main meal with chips, beans, or a salad.

You don’t need to be exact with the ingredients. A small difference won’t do any harm.

120g stale bread, with crusts on.

Bread soaking in water

Water to soak

60-70g grated hard cheese.

Don’t use Cheddar as it’s too oily. I used Sister Sarah, a Goat’s Cheese from the High Weald Dairy, in Sussex.Sister Sarah SussexGoat's Cheese

3 eggs, beaten

2 tblsps chopped parsley

1 chopped garlic clove (optional)

Black pepper.

Vegetable oil

Don’t add salt as the cheese will be salty enough

Roughly break the bread up into chunks into a bowl.

Cover with cold water, press down and leave for approx. ½ hour, occasionally breaking the bread up with your hands.

Squeeze out as much water as you can. Add the other ingredients. Mix well.

Heat some oil in a pan. When it’s hot, form small balls of the mixture in your hand, squeezing out any liquid.

Drop them gently into the oil. Fry until golden, turning them over and frying the other side.

Drain on kitchen paper and serve while hot or warm.

They will be crunchy on the outside and soft and cheesy inside.

Peasant food at its best!