Bulete de branza/ Cheeseballs

(Please scroll down for english version)

Buletele de cascaval sunt un aperitiv romanesc, mici sfere de branza gasite pe mai toate platourile cu aperitive in Romania de sarbatori. Eu nu am gasit branza de burduf, si sincer nici nu stiu exact cum este, daca stie cineva, va rog sa-mi spuneti. Asa ca am incercat sa fac varianta mea si am gasit combinatia excelenta. La fiecare petrecere unde le-am avut s-au terminat in primele 15 minute. La servici nu mai spun, colegii le-au denumit: "Miha's cheeseballs". Foarte cremoase inauntru si crocante la exterior.

Ingrediente:

200 gr ricotta
300 gr feta data pe razatoarea mare
300 gr mozzarella data pe razatoare
2 oua
5 linguri faina
1 lingurita praf de copt
1/2 cana pesmet
2-3 cani ulei de floarea soarelui pentru prajit, in functie de cat de mare este cratita

Se amesteca bine toate branzele cu ouale, faina si praful de copt. Se formeaza bilute cu diametrul de 2-3 cm si se dau prin pesmet. Se formeaza toate bilutele inainte de a se incepe prajirea.
Pentru prajit am folosit o cratita mica, cu diametrul de 20 cm. La prajit, bilutele trebuie scufundate complet in ulei si astfel am folosit ulei mai putin.
Se incinge foarte bine uleiul. Se incearca cu una din bilute, trebuie sa se ridice la suprafata, daca sta lipita de fund, uleiul nu este de ajuns de incins. Se prajesc pe rand, cate 4-5 odata, cate 2-3 minute, pana cand sunt rumenite, si se scot cu o paleta cu gauri pe un servetel sa mai absoarba din excesul de ulei.
Sunt foarte bune calde, dar se pot pastra si pentru a doua zi, si se pot incalzi la cuptorul cu microunde.




The cheeseballs are an romanian appetizer, little cheese sferes that you can find on most of romanian appetizers plates during hollidays. They use "burduf" cheese, which I couldn't find, so I did my own variation, which turned out excellent. At all the parties that I served cheeseballs, they were gone in the first 15 minutes. My coworkers loves them too, they called them "Miha's cheeseballs". They are very creamy on the inside and crisp outside.

Ingredients:
1 1/4 cups ricotta cheese
2 1/2 cups shredded feta cheese
3 cups shredded mozzarella
2 eggs
5 tbsp all purpose flour
1 tsp baking powder
1/2 cup breadcrumbs
2-3 cups sunflower oil, for deepfrying


Mix well all the cheeses, the eggs, flour and baking powder. Roll little balls, 1 inch in diameter and roll them in breadcrumbs. Roll all the mixture before start frying.
Heat the oil in a small frypan. Try with one ball, if it stick by the bottom, the oil is not hot enough. Fry in batches, 4-5 at a time, for 2-3 minutes, until they're golden brown. Take them out on a paper towel to absorb the exces oil.
The cheeseballs are the best fresh, but they keep good in the fridge to and they can be reheated.

Enjoy!