Pan-fried Cheese Balls Hors d'oeuvres Recipe Created by Ruth Paget

Pan-fried Cheese Balls Hors d’oeuvres Recipe Created by Ruth Paget

Any vegetable oil will work for pan-frying these cheese balls on the stovetop.

Serves 4

Ingredients:

-2 cups shredded Monterey Jack cheese

-1 cup corn flour

-1 egg

-1 tablespoon Szeged or Chinita paprika

-1/2 to ¾ cup oil for frying depending on the size of your frying pan

Steps:

1-Mix cheese, corn flour, egg, and paprika together.

2-Add oil to frying pan and heat it until it is sizzling.  Use spoons to carefully drop cheese balls in oil.  If you are worried about being burned, wear cotton gloves.

3-Fry first batch of cheese balls for 5 to 10 minutes and repeat.

4-Place cheese balls on paper towel to drain.

Serve cheese balls in a bowl with toothpicks on the side to pick them up easily.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Baked Cheese Balls Hors d'oeuvres Recipe Created by Ruth Paget

Baked Cheese Balls Hors d’oeuvres Recipe Created by Ruth Paget

I used Szeged sweet paprika in this recipe for color and flavor.  Paprika is made from dried red peppers and gives these cheese balls a mild smoky flavor.

Roll out the dough and cut it into ¼-inch sticks that you can roll into a ball.

Serves 4

Ingredients:

-3 cups chopped Monterey Jack cheese

-1 cup flour

-1 beaten egg

-2 tablespoons Szeged paprika

-Pam® for spraying the baking sheet

Steps:

1-Preheat the oven to 350 degrees Fahrenheit.

2-Mix cheese, flour, egg, and paprika together.

3-Place aluminum foil on a cookie sheet and spray it with Pam®.

4-Use two spoons to drop the cheese dough balls on a baking tray.

5-Bake for 30 minutes.

6-Cool on a cooling rack.  A Moretti from Udine, Italy would be a good accompaniment for these cheese balls.

By Ruth Paget, Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

Ruth Paget Selfie