Ingredients
1 5.2-ounce box of Boursin cheese, garlic and herbs flavor, room temperature
½ cup grated part-skim mozzarella
1 ounce cream cheese, room temperature
¼ cup flour
1 egg white, beaten with 1 tablespoon cold water
⅓ cup breadcrumbs
Canola oil, for frying
Kosher salt, for seasoning
Method
In a medium bowl, smash together the Boursin, mozzarella, and cream cheese. Use a 1 ¼-inch ice cream scoop to shape out little rounds of the cheese mixture, and place them on a small rimmed baking sheet lined with wax paper. Freeze for 45 minutes to an hour.
Fill a small pot with at least 3 inches of canola oil, and heat the oil to 360°F. While the oil is heating, bread the cheese balls. Place the flour, egg white and water mixture, and crumbs in three separate small bowls. Dredge each cheese ball lightly in flour, lightly in eggwash, and finally lightly in bread crumbs. Set aside.
Once the oil has reached 360°F, fry the cheese balls, 3 at a time, for about 1 minutes, until the outside crumbs are golden brown and crisp, and the cheese is just starting to melt and break through. Drain on a paper towel. Repeat with the remaining cheese balls. Sprinkle the whole lot lightly with salt, and serve piping hot and oozing.
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