Snacks & baking
Boles de mató (mató fregit)
Small balls of fresh cheese coated in egg and flour, then fried until golden on the outside and melting within. They are served dusted with sugar, as a dessert or an afternoon treat.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Drain the mató for 30 minutes in a colander lined with cheesecloth to remove the whey.
- Shape the cheese into small balls about 3 cm in diameter, rolling them between damp hands.
- Beat the eggs in a deep dish with the salt, and place the flour in a second dish.
- Roll each ball in the flour, then in the beaten egg, coating them well.
- Heat the oil in a saucepan to 170 °C and drop the balls in small batches for 2 to 3 minutes, until golden.
- Drain them on paper towels, sprinkle with sugar and cinnamon, and serve warm.
Variations and tips
Oven version. Coat the balls as described and bake them for 15 minutes at 200 °C on an oiled baking sheet, without frying.
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Andorra
Andorra
Andorra
Andorra
Andorra
Andorra
Andorra
Andorra
Original Ecomely recipe.