Crispy Cheese Ball with Tomato & Salad

Ingredients

• 1.5 cups gruyère cheese, coarsely grated
• 1.5 cups emmental cheese, coarsely grated
• ¾ cup all-purpose flour, divided
• 2 cups neutral oil for frying
• 1 cup marinara or tomato sauce
• 1.5 cups shredded vegetable salad (carrots, beets, celery root)

Instructions

1. 1

   Toss both cheeses with half the flour (about 6 tbsp) and a pinch of salt until the mixture is crumbly and evenly coated.

2. 2

   Divide into 2 balls and coat each in the remaining flour, pressing gently so the flour adheres.

3. 3

   Heat oil in a heavy pot to 350°F (a piece of bread browns in 60 seconds). Carefully slide the cheese balls into the oil.

4. 4

   Fry for 4–5 minutes, turning once with a slotted spoon, until golden brown and crispy on all sides.

5. 5

   Drain on paper towels. Warm the tomato sauce in a small pan over medium heat until steaming, about 2 minutes.

6. 6

   Plate the warm cheese ball, spoon tomato sauce alongside, and serve with the shredded vegetable salad on the side.

Tools you’ll need

• heavy-bottomed pot or deep skillet
• instant-read thermometer
• slotted spoon
• paper towels
• small saucepan
• grater

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