Best 3 Bolita Di Keshi Cheese Balls Recipes
**Bolita di Keshi: A Taste of Paradise from Aruba**
Prepare to embark on a culinary journey to the beautiful island of Aruba with the delectable Bolita di Keshi, also known as Keshi Yena. This unique dish showcases the harmonious fusion of Dutch and Caribbean flavors, resulting in a symphony of textures and taste that will tantalize your palate.
In this comprehensive guide, we present you with not one, but three exquisite recipes for Bolita di Keshi. Each recipe offers a unique interpretation of this iconic Aruban dish, catering to diverse preferences and skill levels.
Our first recipe, the Classic Bolita di Keshi, stays true to the traditional preparation, using a blend of Gouda and Parmesan cheeses, along with savory meat, spices, and a hint of Aruban spices. This recipe is perfect for those who seek an authentic taste of Aruba's culinary heritage.
For those with a penchant for bold flavors, our Spicy Bolita di Keshi recipe adds a fiery kick to the classic dish. A carefully curated blend of chili peppers and spices elevates the taste profile, creating a dish that is sure to leave a lasting impression.
Lastly, our Vegetarian Bolita di Keshi caters to those who prefer a meatless option. This recipe incorporates a medley of colorful vegetables, aromatic herbs, and a delightful combination of cheeses, resulting in a flavorful and satisfying dish that is sure to please even the most discerning palate.
Whether you are a seasoned cook or embarking on your culinary adventure, our detailed instructions and helpful tips will guide you through the process of creating these delectable Bolita di Keshi recipes. Discover the vibrant flavors of Aruba and indulge in a taste of paradise with every bite.
BOLITAS DE YUCA Y QUESO (FRIED YUCA BALLS STUFFED WITH CHEESE)
Yuca, also known as cassava, is a root vegetable used around the world to make many beloved regional dishes as well as flour, tapioca and even laundry starch. It is similar to the potato, but it is harder, has a thicker brown skin and has a tough fiber running through its center. It often has a subtly floral, lightly sweet taste. Here, yuca is boiled, mixed with loads of mozzarella, then fried until golden brown to make bolitas de yuca y queso, a popular dish in Latin America that is also known as yuquitas rellenas or bollitos de yuca. The crunchy panko coating complements the creamy, melty center. For this particular recipe, fresh yuca works best. Frozen yuca retains too much water and could make the bolitas too mushy to hold their shape.
Provided by Kiera Wright-Ruiz
Categories dinner, snack, finger foods, project, vegetables, main course, side dish
Time 1h
Yield 16 balls
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil over high heat. Trim the ends of the yuca and peel thoroughly (see Tip). Cut yuca in half crosswise, then quarter each piece lengthwise. (Do your best to make them the same size to ensure even cooking.)
- Add yuca to boiling water and cook until fork tender, 15 to 20 minutes. Drain yuca, then transfer to a large bowl. Using a fork, remove and discard any hard fibers at the center of each piece. While the yuca is still hot, mash it using a large fork or potato masher until mostly smooth (a few chunks are O.K.). Set aside and cool to room temperature, about 20 minutes.
- Add cheese, heavy cream, 1 beaten egg and salt, and mix until well combined. Wetting your hands as necessary to prevent sticking, scoop out about 1/4 cup yuca mixture (it will be soft and sticky) and roll between your palms into golf-ball-size rounds. You should have about 16 balls.
- Separate the flour, panko and the remaining 3 eggs into three shallow containers. Lightly beat the eggs. Working in batches of 2 to 3 balls, dredge each ball in the flour, then the egg, then the panko, making sure it is well coated with each one. Transfer to a large plate and prepare the rest of the balls.
- In a large skillet, heat 1/4-inch vegetable oil over medium-high. (The oil is ready when a pinch of flour sizzles when added to the pan.) Transfer half the yuca balls to the pan and fry, rotating frequently, until golden brown all over, 4 to 5 minutes. Using a slotted spoon, transfer yuca balls to a paper towel-lined plate to drain. Repeat with remaining yuca balls and serve immediately.
MINI CHEESE BALLS
A fun little appetizer to add to your party buffet table. Also makes a great snack for those teen sleepovers! You can make these up to 2 weeks ahead of time, just wrap well and freeze. Prep and cooking time does not include the 2 hours needed for chilling.
Provided by Chef Buggsy Mate
Categories Spreads
Time 10m
Yield 54 cheese balls, 18 serving(s)
Number Of Ingredients 8
Steps:
- Mix cream cheese, green onion, Italian seasoning and garlic powder until well blended. Stir in bacon and mozzarella cheese.
- Scoop cheese mixture up using a level teaspoon and shape into 54 balls. Roll in chopped nuts and place on a cookie sheet.
- Cover with plastic wrap and refrigerate at least 2 hours.
- Pull out and place on serving tray with assorted crackers.
- For a different flavor combo, omit the Italian seasoning and try shredded sharp cheddar and 3 Tbs. drained pimentos in place of the mozzarella and bacon.
Nutrition Facts : Calories 97.7, Fat 8.8, SaturatedFat 3.8, Cholesterol 18.8, Sodium 76.6, Carbohydrate 1.7, Fiber 0.7, Sugar 0.4, Protein 3.6
BOLITA DI KESHI
Number Of Ingredients 6
Steps:
- 1. Finely grate cheese. 2. Add remaining ingredients except oil. 3. Knead dough and cover with damp cloth for 1 hour. 4. Shape into small balls. 5. Drop into deep fryer hot oil. 6. Fry until golden brown. 7. Drain on paper towels. 8. Serve hot. 9. OPTION: Add 1 TBSP. chopped onion. 36 balls 1 hours 5 minutes ( 1 hrs prep time, 5 mins cook time )
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure the keshi cheese is at room temperature before using it.
- If you don't have a mandoline, you can use a sharp knife to thinly slice the onions.
- Don't overmix the batter, or the cheese balls will be tough.
- Fry the cheese balls in hot oil until they are golden brown and crispy.
- Serve the cheese balls hot with your favorite dipping sauce.
Conclusion:
Bolita di Keshi cheese balls are a delicious and easy-to-make appetizer that is perfect for any occasion. They are creamy and flavorful on the inside, and crispy and golden brown on the outside. Serve them with your favorite dipping sauce for a truly unforgettable experience.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
