Cheese balls

Prepare all of the ingredients you’ll be using. I decided to use whatever cheese I had in the refrigerator and ended up with several kinds of Swiss cheese and some low-moisture mozzarella which is usually used for making pizzas. You can only use one kind of Swiss cheese, but definitely don’t skip the mozzarella. It will make the whole dish tender and add a nice stretchiness. Grate all of the cheese, including the parmesan, and mix them all together in a mixing bowl.

Add the egg yolks, a generous pinch of salt, some freshly-ground pepper and the dried oregano. Mix well to combine.

Add the flour and mix once more. The mixture should have a firm dough-like consistency.

Pinch off a little bit of the dough, press half a gherkin into it and roll the cheese into a ball the size of a quail egg. You should end up with about 15-20 cheeseballs.

Dredge the cheese balls in the breadcrumbs.

Heat up the vegetable oil in a heavy-bottomed saucepan until it starts sizzling. Carefully lower a few of the cheese balls into the hot oil.

Fry the cheese balls (several at a time, but be careful to not overcrowd the pan) until a golden crust forms.

Once the cheese balls are nice and golden, fish them out using a slotted spoon and transfer to a plate covered with a paper towel to soak up the excess oil.

Serve hot, along with some dipping sauce. I for one just love pairing them with a slightly sour cherry sauce.