For the dough
2 cups vegetable stock (500ml)
1 teaspoon salt (8g)
4 tablespoons of Soya Soya Oil (60ml)
2 cups wheat flour (240g)
For filling
100g diced mozzarella cheese (3g cubes each)
For the breading
2 beaten eggs
1 cup panko flour (150g)
1 container of Soya Soya Oil (900ml)
For the pasta
In a large saucepan over medium heat, heat the stock and add the salt and Soya Oil. Mix well until smooth. Gradually add the flour and cook, stirring constantly, for 10 minutes, or until the mixture starts to come away from the bottom of the pan and loses its creamy consistency. Set aside and let cool covered with plastic wrap.
Make 25g balls of dough and roll them out with your thumbs, making a cavity. Fill with 1 cube of cheese and roll up. Bread each ball in egg and then in panko flour. Fry in hot Soya Soya Oil 170°C until golden brown. Drain the excess on paper towels and serve.
Tip: if necessary, make in advance and freeze the balls after breading, and leave to fry according to your orders.
Variation: If you like, use provolone cheese instead of mozzarella.
