Ingredients
- 1 pound ground pork
- 1 large yellow onion, coarsely grated
- 2 medium potatoes, peeled and finely grated
- 2 tablespoons fresh lemon juice
- 3 ounces halloumi cheese (or packaged mozzarella), grated (3/4 cup)
- cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ½ cup unseasoned bread crumbs
- 1 teaspoon black pepper
- 1 ½ teaspoons baking soda
- ⅛ cup brandy
- 1 small bunch parsley, coarsely chopped (1/2 cup)
- 2 large eggs
- 1 tablespoon salt
- 4 to 6 cups vegetable oil for frying
- Nutritional Information
Nutritional analysis per serving (15 servings)
314 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 8 grams protein; 51 milligrams cholesterol; 699 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Fifteen servings (about 80 kofte)
Preparation
- Using your hands, gently combine the pork and onion. Add additional ingredients, mixing completely and gently. The idea is to preserve the texture of the meat. When the mixture is fully combined, it will be slightly gooey. Refrigerate for 30 minutes.
- Pour enough oil into a medium-size heavy pot so it is at least 2 inches deep. Heat to 350 degrees or the point when the oil begins to shimmer, about 7 minutes.
- While the oil is heating, shape the mixture, a scant tablespoonful at a time, into football-like shapes.
- Working in batches so as not to overcrowd the pan, slip the kofte into the oil. Fry, turning constantly until golden on all sides, about 4 minutes. Be sure to adjust the flame to keep the oil at a constant temperature and do not let it smoke. Remove the kofte with a slotted spoon and drain on paper towel.
1 hour
Dining and Cooking