Popular cheese ball snacks. This recipe is adapted from one published in the Brazilian Children's Fund Cookbook (Memorial Sloan-Kettering Cancer Center). The orginal recipe used sweet manioc starch or sour manioc starch instead of potato flour. Tapioca flour could also be used as a substitute. Recipe works well if you reduce the size of the balls, watch you don't over cook them.
| 2 | cups potato flour |
| 1 | cup milk |
| 1/2 | cup margarine or butter |
| 1 | tsp salt |
| 1 1/2 | cups grated parmesan cheese |
| 2 | eggs |
- Preheat oven to 400 degrees F.
- Bring the milk, salt, and margarine to a boil.
- Remove from heat.
- Slowly add potato flour, stirring constantly until thoroughly mixed.
- Add the cheese and eggs.
- Knead until smooth.
- Form into balls approximately 2-inches in diameter and place on a greased baking sheet.
- Sprinkle with Parmesan cheese.
- Bake until golden brown.
- Eat while hot.
- Makes 20 cheese puffs.
Appetizers, Central/South American, Bake, Gluten-Free
| Nutrition Facts | ||||||
Serving Size 46.0g |
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Amount Per Serving |
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|
Calories 143 Calories from Fat
67 |
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% Daily Value* |
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|
Total Fat
7.4g 11%
|
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|
Saturated Fat
2.3g 12%
|
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|
Cholesterol
26mg 9%
|
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|
Sodium
305mg 13%
|
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|
Total Carbohydrates
14.2g 5%
|
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|
Dietary Fiber
0.9g 4%
|
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|
Sugars
1.2g |
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|
Protein
4.9g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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