I wrote about potato, cottage cheese and spinach rolls earlier. Today I tried a different version when our friend came over for dinner, and the new combination had a very simple but very delightful flavor. Also, this recipe is eggless, and still tastes as good 🙂 . I used Japanese bread crumbs to give a better texture to this dish, but that can always be replaced with regular bread crumbs.
Serving: 9 – 10 balls
1 small carrot (approximately 1/2 cup, partialy boiled and then shredded)
1 cup shredded cottage cheese or ricotta cheese
Salt and white pepper to taste
1 cup milk
All purpose flour to dredge
Panko (Bread crumbs, Japanese style)
Canola oil to fry
- Mix shredded carrot, cottage cheese, salt and pepper in a bowl. If the mixture is very sticky, add some bread crumbs to it. If too dry add 1 tablespoon milk to it.
- Take 1 tablespoon of mixture and make a round ball out of it. Repeat this for the whole mix.
- Heat the oil in a deep pan to 380 F. If you do not have a thermometer, then check by dropping a shredded piece of carrot in it. If it comes to the surface of the oil immediately, then the oil is ready.
- Now dredge the ball in milk and then in flour. Repeat the process twice. Finally dredge the ball in milk and then in Panko.
- Keep the flame of the oil at medium and cook the balls until brown from both the sides.
- Serve it with peanut-coconut chutney or any other kind of sauce.