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Cheese balls III

Cheese balls: milk and butter are brought to the boil, flour is stirred in until the dough leaves the pan, grated cheese and seasoning are stirred in, and the dough is fried in lard by the dessert spoonful into golden balls. From Erken's Stor kokebok (1949), p. 37.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 37 (falt i det fri)

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About the dish

The third of Erken's cheese-ball recipes. She lays the balls on flatbread or a coarse cloth to let the fat drain, and sprinkles over more grated cheese.

How to make it

  1. 1

    Cook the dough

    Bring milk and butter to the boil. Add all the flour at once and cook for a moment, until the dough leaves the pan.

  2. 2

    Stir in cheese and eggs

    Stir in the grated cheese and season with salt and pepper. Beat in the eggs.

  3. 3

    Fry in lard

    Drop the dough by dessert spoonfuls into moderately hot lard and fry the balls golden brown.

  4. 4

    Serve

    Lift the balls out with a slotted spoon and lay them on flatbread or a coarse cloth. Sprinkle with grated cheese before serving.

Changes from the original

Old measures converted to dl. The eggs are in the ingredient list but not in the method; they are stirred in after the cheese.

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Frequently asked questions

When are the eggs added?
The original does not mention them in the method; here they are stirred into the dough together with the cheese.
How are the balls shaped?
With a dessert spoon, straight into the hot lard.

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