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Food Flavors learnt from my Amma

AmmaSammayalRecipe

This Website is a tribute to my mom’s unforgettable flavors and timeless recipes. Every dish is rooted in the warmth of her cooking and the nostalgic food memories that shaped my love for the kitchen. Discover comfort, tradition, and a taste of home in every bite!

      Broccoli Cheese Balls

      MAKES 12–15 BALLS  ·  PREP 20 MIN  ·  REST 15 MIN  ·  COOK 4–25 MIN  ·  SERVES 4

      INGREDIENTS

      FOR THE DOUGH

      • 1 cup broccoli, boiled & finely chopped
      • 1 large potato, boiled & mashed
      • 1 cup mozzarella, shredded
      • ⅓ cup breadcrumbs
      • Salt, to taste

      FOR THE HERB GLUE COAT

      • ½ cup all-purpose flour
      • ⅓ cup water
      • 1 tsp dried Italian herbs
      • Salt, to taste

      TO FINISH

      • 1 cup breadcrumbs
      • Oil for frying or cooking spray

      METHOD

      1. Combine broccoli, mashed potato, mozzarella, breadcrumbs and salt in a large bowl. Work together with your hands until a firm, pliable dough forms. If it feels too wet, add a little more breadcrumb.
      2. Scoop roughly 2 tablespoons of dough and roll between your palms into smooth balls. Set on a parchment-lined tray.
      3. Whisk flour, water, Italian herbs and salt together in a shallow bowl until you have a thick, smooth batter — the consistency of pancake batter.
      4. Dip each ball into the herb batter, coating all over, then immediately roll in breadcrumbs, pressing gently so the crumbs adhere. Return to the tray.
      5. Set aside, uncovered, for 15 minutes. Do not skip this step — it sets the crust.
      6. To fry:Heat oil to 175°C (350°F). Fry in batches for 3–4 minutes, turning, until deep golden. Drain on paper towels.

        To bake:Heat oven to 200°C (400°F). Place on a greased tray, spray lightly with oil, and bake 20–25 minutes, flipping once halfway.
      7. Serve immediately with marinara, sour cream, or garlic aioli.
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