Do you ever feel insecure about your kitchen skills? I do, even though I cook every day, actually went to Hotel management school to get the basics and own Elle à Table magazines that date back to 2006. So sometimes I mix something up quickly and then, oh GLORY, it turns out really nice (it’s a 50/50 chance thing)! The trick then for me is to write down immediately what I did because if I try to “wing it” a second time aiming for the same taste and texture, inevitably the result will be total horror (that’s a 100% chance thing…).
Last week my kids were on holiday from school and I decided to take them to the Netherlands to see Opy and Omy. My kids are extremely lucky since they have an Opy and Omy who live close to the Sea. The weather was totally not Dutch. Beautiful every day. So every day we would have coffee as a family, go feed the goats on the close by farm and then proceed to the beach for some sandcastle building, digging and dune running. By the end of the day we would go home all sandy and happy! Great days! Then I would have a glass of wine with my parents and start thinking about dinner.. Generally way too late!
That’s when I whipped up these cheeseballs. Everybody loved them. My kids had them with roasted potatoes and green beans and the adults just added salad and bread. Of course these could double easily and maybe even better as an appetizer!
Ricotta-Goat cheese Balls (makes about 15 balls)
130 gr of Goat cheese
100 gr of Ricotta
20 gr flour
Breadcrumb (I used crushed pretzels)
Cut the goat cheese in cubes and put in a bowl. Add the ricotta. Use your kitchen stand up blender to obtain a relatively smooth mixture. Stir in the flour and the pepper with a wooden spoon.
Prepare a semi deep dish with the beaten egg and one with the breadcrumb. First roll the balls in the breadcrumb. They will be a little sticky so the breadcrumb should cover that. Then roll through the egg and again through the breadcrumb. I always double coat these to make sure no liquid cheese will be pouring out during the frying.
Heat up your frying pan and fill for about ½ finger with frying oil. Lower the balls into the hot oil and take them out when brown. Let them sit for a couple of minutes on some kitchen paper. Pour some chili sauce, some Mexican beer, grab your friends and/or loved ones and enjoy!
If you make these in advance, you can heat them back up in a preheated oven at 180 °C (300 F) for approx.. 7 to 10 minutes.