#cheesepoppers

Cheese..who doesn't love it?  Cheese poppers or cheese fritters are one of my favourite appetisers.  There are so many variations and so many different flavours you can add to it.  But for me, just hogging on stringy, melted cheese is heaven.  

So, here is my version of mozzarella cheese poppers :

Makes 1 dozen

INGREDIENTS :

1 cup grated mozzarella cheese

1/3 cup plain flour ( maida )

1 egg 

2 tbsp milk

1/2 cup breadcrumbs

4 tbsp oregano seasoning

1 tbsp garlic powder

3 tbsp chilli flakes

salt to taste

enough vegetable oil such that when the cheese poppers are being fried, they are completely covered.

some parsley to garnish (optional)

PROCEDURE :

Note: Start heating the oil in a relatively deep bowl about 10 minutes before frying.

1.  Place the breadcrumbs on a plate, and mix in the garlic powder, oregano seasoning, chilli flakes, and salt.

2. On a separate plate, place the flour, and on another plate, place the cheese.

3.  In a bowl, beat the egg and stir in the milk.

4.  Using your hands, start rolling the cheese into bite-sized balls, such that they are smaller in size than a ping pong ball.  Make sure, they are tight and no cheese is hanging loose.

5.  Next, one at a time, roll the balls first in the flour, then in the egg and milk mixture and finally in the breadcrumbs, making sure that they are well coated by each of the ingredients.  As you finish, place them on a small tray.

6.  Once all the balls have been well coated, place them in the refrigerator for about 20 minutes ( this hardens them ). Line a plate with some paper towels to absorb the excess oil from the poppers after frying.

7.  Take the cheese balls out of the refrigerator after 20 mins.  Once the oil has heated ( you will know if the temperature for frying is appropriate, when a small amount of flour, put in the oil immediately rises ), start frying the poppers.  Make sure they do not stick to each other during frying.

8.  Take the cheese poppers out of the oil once they are a golden brown in colour and place on the plate lined with paper towels.  Garnish with some parsley.