Carrot Cheese Balls

Carrot and Cottage/Ricotta Cheese Balls

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

  1. 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.
  2. Take 1 tablespoon of mixture and make a round ball out of it. Repeat this for the whole mix.
  3. 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.
  4. Now dredge the ball in milk and then in flour. Repeat the process twice. Finally dredge the ball in milk and then in Panko.
  5. Keep the flame of the oil at medium and cook the balls until brown from both the sides.
  6. Serve it with peanut-coconut chutney or any other kind of sauce.