Chewy and Sweet Dried Persimmon Cheese Balls
The Exquisite Combination of Chewy Dried Persimmon and Sweetness: Delicious Dried Persimmon Cheese Balls!
I made a delicious snack using dried persimmons received as a Lunar New Year’s gift. Dried persimmons are incredibly tasty on their own, but I wanted to try eating them in a more unique way, haha~! This recipe offers a delightful twist.
Ingredients
- 10 dried persimmons
- 1 pack mozzarella cheese (small portion)
- 2 boiled sweet potatoes
- 3 eggs
- Some breadcrumbs
- Some all-purpose flour
Cooking Instructions
Step 1
First, mash the 2 boiled sweet potatoes thoroughly with a fork until smooth. It’s best to do this while they are still warm, as they will mash more easily. The natural sweetness of the sweet potato will add a lovely depth to the cheese balls.
Step 2
Next, prepare the dried persimmons. Carefully remove the tough stem end (the bottom part) from each dried persimmon using scissors or a knife.
Step 3
Once the stems are removed, gently shape the dried persimmons into a round form. Place a portion of mozzarella cheese inside each persimmon. Be careful not to overfill, as the cheese might leak out during frying. Aim for just enough cheese to create a gooey center.
Step 4
To prevent the cheese from escaping, cover the opening with the mashed sweet potato. Mold the sweet potato around the persimmon and cheese to create a secure ball. This step is crucial for ensuring the cheese stays contained. Ensure the sweet potato completely seals the cheese inside.
Step 5
Now, let’s prepare the cheese balls for frying. First, lightly coat each sweet potato-wrapped persimmon ball evenly with all-purpose flour. This flour layer will help the egg wash adhere better.
Step 6
Dip the floured balls into the beaten eggs, ensuring they are fully coated. Let any excess egg drip off.
Step 7
Finally, roll the egg-coated balls in breadcrumbs, pressing gently to ensure an even coating. A good layer of breadcrumbs will give the cheese balls a wonderfully crispy exterior.
Step 8
Heat about 1-2 inches of cooking oil in a pan over medium-low heat. It’s important not to let the oil get too hot, as this can burn the breadcrumbs before the cheese melts. Carefully place the breaded cheese balls into the warm oil. Fry them until the outside is golden brown and slightly crisp. Medium-low heat is key to allowing the cheese inside to melt slowly and evenly without burning the exterior. You only need to fry them until the cheese is molten.
Step 9
Once the cheese balls are beautifully golden brown, carefully remove them from the pan and place them on a wire rack or paper towel-lined plate to drain any excess oil. Let them cool slightly, and your delicious dried persimmon cheese balls are ready to enjoy! They are especially delightful when served warm, allowing the mozzarella to stretch enticingly.
