Grated mozzarella, egg, flour and chopped pastirma become small fried croquettes with a crisp coating and melted cheese inside.
The Story Behind the Recipe
I had pastirma left over from making pastries and wanted an easy way to use it. I was craving similar flavors, but had no pastry sheets left.
Cheese croquettes seemed like a good solution. Instead of leaving them plain, I added finely chopped pastirma to the mixture.
That is how these bites came about. Adjust the pastirma to your preferred intensity and use dry grated mozzarella so the mixture is easy to shape.
Try my Pastirma, Tomato and Cheese Pastries too.
The Technique
- Use low-moisture grated mozzarella.
- Shape small, similar-sized balls.
- Coat thoroughly in flour.
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Low-moisture grated mozzarella: 250 g / 8.8 oz
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Egg: 1
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All-purpose flour: 3 tbsp, plus extra for coating
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Pastirma: 1 handful, finely chopped, adjusted to taste
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Sweet paprika: to taste
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Salt: a little, if needed
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Sunflower oil: for frying
Mixing and Shaping
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Combine mozzarella, paprika and a little salt if needed.
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Add the egg, 3 tbsp flour and pastirma.
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Mix until the mixture holds together.
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Shape approximately 15-20 small balls.
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Coat with flour and leave briefly while heating the oil.
Frying
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Heat enough sunflower oil for frying.
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Fry in small batches until golden, cooked through and melted inside.
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Drain on paper towels and serve warm.
Tips and Secrets
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Season cautiously because the cheese and pastirma are salty.
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Chop the pastirma finely for even distribution.
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Avoid crowding the pan.
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