Who can resist this classic, crunchy on the outside and with melted cheese on the inside?
½ cup of chicken broth (or water)
½ tablespoon of oil
½ tablespoon of butter
1 cup of wheat flour
50 g of cheese
In a medium saucepan, place the chicken broth (or water), the oil, the butter and bring to a high heat. When it boils, remove it from the heat, add the flour all at once and mix well.
Return to low heat, stirring for 3 minutes.
Remove from heat and work the dough, still hot, stirring well, until smooth and uniform. Reserve.
Cut the cheese plate into 1 cm cubes. Start by slicing (1 cm); cut each slice into strips (1 cm); and the diced strips.
With a teaspoon, take a serving of dough and make a ball. Fill the ball with a small cheese cubes and close tightly. Wrap it around your hands again to give it shape. Repeat the procedure with all the dough and cheese.
Place the ice water in a bowl and the breadcrumbs in another.
Pass each ball through the water and then through the flour.
In a medium saucepan, place the oil and heat to heat. When the oil is hot, carefully add the balls little by little to fry. With a slotted spoon, turn the balls to brown on all sides.
Remove the balls with a slotted spoon and transfer to a plate lined with paper towels. Serve immediately or refrigerate.
When serving, heat in the oven at medium temperature.