Bread Balls Recipe

Video: Sara Harris

---

 

 

TRADITIONAL ITALIAN RECIPE: Most West African countries are familiar with the popular street food Puff- Puff, which is known by different names depending on the country. Ghanaians call it Bofrot (togbei) , Cameroonians and Nigerians call it Puff-Puff (Puff) or beignet in French. The basic ingredient consists of: Flour, Sugar, Yeast, Water, Salt and Oil for deep frying.

 

These Bread Balls are something very similar to Puff-Puff, but not quite. Instead of Flour and Yeast you'll use Bread, which is, basically, Flour and Yeast.

 

It is an easy and quick recipe to make with different variations. This recipe is the one my mother ( the only Chef i know the used to wash her hands after been to the toilet ) have been making for years and the one that still today, takes me back to my hometown.
It brings back memories of late evening eating at home, in Italy. My dad stealing some Balls and running away while my mother shouted his name. As a child, I would often watch in amazement how my mother enjoyed cooking, even after she decided to become a full-time mom and wife.

I was fascinated by this process, and sometimes I try making them and practice, but they never came out in proportion or visually appealing like the ones my mother did.

 

MOMS ARE THE BEST!!!

 

This recipe is one of the simple dish which you can make when you have some guest arrived in your house and not much in your fridge, and I can assure you that your kids will love it.

 

If you don’t like frying the Balls ( as it is SUPER unhealthy ) just roll the Balls and bake them in a 200C / 390-400F Oven for about 20 minutes, or until they turn golden.

 

Bread Balls are NOT for breakfast, so please avoid snacks. These are more like a Starter or Side Dish, with some Salad maybe on the side.

 

 

 

---

---

Skill Level:	Time: 45 Minutes
Price:	Serves: 4 People

---

---

 

 

 

Ingredients:

---

Conversions

 

 

 

Directions:

---

 

01 - Finely chop the Parsley Leaves. Place them in a small bowl and set aside.

 

02 - Remove the crust from the Bread, you'll only need the the inner part of the Loaf. Put it in a bowl and soak everything with Milk. Leave it for a couple of minute, then mash with a fork.

 

03 - Once the Bread has absorbed all the Milk, add Egg, Cheese, Parsley and Garlic. Now mix to combine.

 

04 - You can now start moulding about 25 Balls of about 40gr each.

 

05 - As soon as the Balls are all formed, place Breadcrumbs in a bowl and Beaten Eggs ( with a pinch of

salt ) into another.

 

06 - Coat the Bread Balls first into the Egg and then into Breadcrumbs. Make sure all balls are evenly coated.

 

07 - Heat the Vegetable Oil at about 180C / 356F.

 

08 - Fry 4 Balls at a time to avoid lowering the temperature of the Oil too much.

 

09 - Fry until golden brown and crispy. Remove with a skimmer and drain on paper towels.

Notes:

---

- You can freeze the uncooked Balls for up to a week ( or until the expiring date of the Egg allows it ).

 

- Instead of frying you could bake at 200C / 390F for about 15-20 minutes.

---

---

Written by: Uncut Recipes

Disclaimer

---

---