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 (80–100 g) kataifi dough (shredded and separated)
Salt, to taste
Oil, for shallow frying
🍴 Instructions
1️⃣ 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 15–20 minutes to help them hold shape.
2️⃣ 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.
3️⃣ 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 2–3 minutes).
4️⃣ Drain and Serve
Place on paper towels to remove excess oil. Serve warm, melty inside, crispy outside perfection.
🌿 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.
