Here’s an appetizer I served up a couple of years ago at my last Mother’s Day Luncheon: cheesballs made of Feta and Graviera, rolled in kataifi pastry and lightly fried until golden.
Pop, pop, pop…guests devoured them! Warm, gooey cheese surrounded by the crunch of kataifi. Yeah I get it!
Kataifi pastry is sold at Greek and middle-eastern stores, look for it beside frozen phyllo. I defrost it overnight in the fridge but since we’re using a parcel package, grab what you need from the package and thaw that.
Of course I use Greek Feta but Graviera may not be available in your area. No worries, Gruyere or Gouda are a good substitute.
Kataifi Cheese Balls
(makes about 24)
approx. 2 cups Kataifi pastry
For the Cheese Balls
1 cup crumbled Feta cheese
1 cup grated Graviera cheese (or Gruyere or Gouda)
1/2 cup all-purpose flour
2 large eggs
vegetable oil for frying
Garnish
honey
- Cut off approx. 2 handfuls of the frozen kataifi from the package (re-seal and place back in freezer) and pull apart and crumble with your hands. You should have enough to fill 2 cups. Spread the kataifi out on a tray and allow to dry for 30 minutes.
- Into a medium bowl, add the cheeses, flour and crack the egg in the bowl and mix with your hands until incorporated. Roll the mixture into balls and place in the fridge for 15 minutes to firm up.
- Take the cheese balls out of the fridge and roll into the kataifi to coat the cheese thoroughly.
- Add about 1 inch of oil into a deep skillet and bring up to 350F. Place the cheeseballs in the hot oil and fry until golden on all sides.
- Remove with a slotted spoon and place on a paper lined tray. Repeat with remaining cheese balls.
- Drizzle with some honey and serve warm.
