Camden New Journal - Recipe for Cheese Balls by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 1st September 2008

Try a little taste of Tallinn, (that’s the Estonian capital)

Clare Latimer is inspired by a trip to the Baltic nation

LAST weekend Zoe and I went to Tallinn, the capital of Estonia to have a fun work bonding weekend! What an amazing place.
No traffic, no yellow lines, no street furniture and no trendy shops.
It is like walking back to medieval times with cobbled streets, dinky little beautifully painted houses – some with crumbling paint which makes it perfect for my amateur photography.
The stunning main square had only a handful of people strolling around. Night time was lit in a wonderous way and with the odd snow flake fluttering past the window it was the perfect setting to imagine you were in another world.
The hotel we stayed in was superb (The Queen and Prince Phillip stayed there in October – and hush – but she had the piano suite and he had the little bedroom next door!)
It is The Three Sisters and is three old houses now joined up and has the best service, food and rooms that I have ever experienced.
My room had a huge Victorian bath in the middle of the bedroom and an exposed ancient piece of brickwork in the wall.
We had the following recipes round an open fire just before leaving. So you have the old fashioned outside and perfection inside.
Go now before it gets ruined and overcrowded. Also the hotel will give very good rates out of season. A three hour flight and a ten minute taxi journey and there you are.

Cheese Balls
These can be made a few hours in advance and then just warmed in the oven.
They are lovely a gooey in the middle and crisp on the outside. Serve with cocktail sticks if you wish.

Ingredients
(makes about 16)
One packet mozzarella in whey;
One tbsp flour;
One large egg, beaten;
Four slices white bread, crumbed;
Salt and freshly ground black pepper;
Vegetable oil for frying.

Method
Drain the cheese from the whey and cut into half-inch squares and dry well.
Roll in the flour and then dip into the beaten egg. Season the breadcrumbs with the salt and pepper and then roll the cheese in the breadcrumbs packing them well round the cheese with your hands.
Heat the oil in a saucepan to 365F and then using a slotted spoon carefully put the balls into the fat for about three minutes or until light golden brown.
Remove and place on a plate with kitchen roll. Continue until all balls are fried and then serve warm.

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