Cheese and Pickle Poppers

Here is Zuu's Cheese and Pickle Poppers from episode 2 of Big Zuu's Big Eats!

Cheese and Pickle Poppers

Makes 24


125g soft goats cheese 125g grated mozzarella 125g extra mature cheddar, grated 2 large gherkins, finely chopped and patted dry on kitchen paper Pinch cayenne pepper 150g plain flour Salt 2 eggs, beaten 150g panko breadcrumbs Oil for deep frying


Combine the cheeses, gherkins and cayenne pepper in a bowl and mix thoroughly. Divide the mixture into 24 equal balls and lay on a baking tray line with greaseproof paper. Put the tray n the freezer for 15 minutes until firm.

Season the flour with a little salt then roll each ball first in the flour, then the beaten egg. Repeat the flour and egg (to double coat) and finally roll in the breadcrumbs. Put the tray back into the freezer for a fur-ther 5-10 minutes.

Heat the oil for deep frying to 180ºC. Fry the balls in batches for 1-2 minutes until golden then drain on kitchen paper. Season with a little salt then serve.


  • Make cheese mix, roll into balls and transfer to the freezer
  • Move to finished chilled versions
  • Coat in breadcrumbs, return to freezer briefly (in real time)
  • Deep fry and serve

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