Walks up to mic and taps…is this thing on?
Yes, ladies and gentlemen, our beloved readers and fellow Greek and Mediterranean food lovers – we have returned!
Yay! We’re very excited to be back and cannot wait to begin sharing a steady stream of Greek Mediterranean recipes with you once again.
I’ll go into some background/catching up info. If you’re too excited to see the new recipe (hint: Tirokroketes), skip all this and head down to the next section.
Sooo, it’s uh been like forever since our last post.
I know I know…we had to take a step back and regroup. We’ve been more or less posting 2-3 times a week for almost 2 and a half years. Running a food blog is hard. It actually becomes a second job in a way. Everything from the recipe creation to testing to shooting to editing to writing to posting – mix in a full-time job and bam – no free time.
To top it all off, I (Kenton) went ahead and changed career paths, which required a lot of work and had to learn new skills. It was fun and I highly recommend it if you’re looking for a change. Just know you’ll have 0 free time while you adjust and spend your nights/weekends learning new things.
Thus, we knew we couldn’t deliver quality, so we decided to pump the brakes a bit and relax. However, we’ve missed it all, and during our break we’ve amassed a little backlog of recipes so now that I’m all settled in and we feel refreshed we’re ready to take on the wonderful blog once again.
This site and the community around it and our fantastic facebook fans are very much a part of our lives, so it’ll be nice to share stories again.
We’ve got some cool stuff planned that we’ll be sharing with you next week as we celebrate 3 years!
Now, onto the new recipe.
Tirokroketes | Τυροκροκέτες
I think I’ve died and gone to heaven.
Cheese…Cheese…Cheese — need I say more?
I mean, it’s velvety creamy and delicious. When you add this to a dish it becomes a winner. There is only one other ingredient that has the same impact in our opinion – bacon!
Essentially, this Greek Tirokroketes recipe is fried cheese balls. You combine 2 types of cheese (can be different than what we used so get creative) in to a ball, roll in breadcrumbs, and off you go.
It’s a simple Greek appetizer recipe, and one that seems to get a lot of attention when we’ve made it in the past.
One thing we really like about this recipe is how flavorful it is, because, well cheese 🙂
Seriously, this couldn’t be a better recipe to make a comeback with. It highlights how simple things can be when cooking, and how even with that simplicity, deliciousness can be achieved.
We hope you enjoy this Greek fried cheese recipe!
Kenton & Jane
- 2 oz feta cheese
- 3 oz smoked gouda cheese, grated
- 3 oz sharp cheddar cheese, grated
- 2 eggs (1 whole and 1 egg white)
- 3 tablespoons panko bread crumbs
- a splash of milk
- all purpose flour for coating
- vegetable oil for frying
- In a mixing bowl, combine the following: feta, gouda, cheddar, eggs, panko bread crumbs, milk and pepper, mix well.
- Once everything is thoroughly mixed, cover the bowl with plastic wrap (cling film) and place in the refrigerator for 30 minutes, or until mixture becomes a bit firm.
- When the cheese mixture is ready, add some flour to a bowl. This is what we’ll use to coat each cheese ball.
- Next, heat the vegetable oil in a pan. Once that’s nice and hot, we are good to go.
- Grab about a spoonful of the cheese mixture and roll it into a ball. Use more or less to achieve desired size.*
- Roll the cheese ball in the flour bowl to evenly coat and shake off excess and place in pan. Repeat until all cheese mixture has been used. Make sure not to overcrowd your pan, so fry in stages if needed.
- Cook evenly for 3-5 minutes, rotating each ball. They’re done when they are a nice light brown/golden color.
- When they are done, remove with a slotted spoon and place on plate lined with a paper towel to absorb excess oil.
- Squeeze a little lemon juice over (option) and serve hot!
Also, feel free to experiment with your favorite cheeses!
Serving depending on size.