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10 minPrep🔥
20 minCook🍽️
20Serves📊
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Ingredients
- 250ml milk
- 125ml oil
- 1 tsp salt
- 500g tapioca starch
- 2 eggs
- 200g parmesan, grated
- 100g mozzarella, grated
Instructions
- Bring milk, oil and salt to a boil.
- Pour over the tapioca starch; mix to a sticky dough; cool 10 minutes.
- Beat in eggs one at a time.
- Mix in both cheeses.
- Roll into small balls on lined trays.
- Bake at 200C for 20-22 minutes until puffed and golden.
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Tara’s tips
- Tapioca starch is essential.
- They should be light and stretchy inside.
Serving suggestions
- Eat warm.
Storage & reheating
Best fresh; uncooked balls freeze well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Where to find tapioca starch?
Latin or Asian grocers — also called manioc starch.
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