1 cup (100 g) shredded mozzarella or mild white cheese
2 tbsp cream cheese or ricotta (optional for creaminess)
1/4 cup (30 g) flour
1 egg (lightly beaten)
3 oz (80β100 g) kataifi dough (shredded and separated)
Salt, to taste
Oil, for shallow frying
π΄ Instructions
1οΈβ£ Shape the Cheese Balls
In a small bowl, combine the shredded cheese (and cream cheese if using). Shape into small balls about 1 inch (2.5 cm) in diameter. Chill in the fridge for 15β20 minutes to help them hold shape.
2οΈβ£ Coat
Set up three bowls:
One with flour,
One with beaten egg,
One with shredded kataifi dough.
Roll each cheese ball first in flour, then in egg, and finally press gently into the kataifi until evenly coated.
3οΈβ£ Fry
Heat a shallow layer of oil in a non-stick pan over medium heat. Fry the kataifi-coated cheese balls until golden and crispy on all sides (about 2β3 minutes).
4οΈβ£ Drain and Serve
Place on paper towels to remove excess oil. Serve warm, melty inside, crispy outside perfection.
πΏ Serving Ideas
Pair with a drizzle of honey or fig jam for a sweet-salty contrast, or serve with a side of garlic yogurt sauce for a savory dip.
