Crispy outside. Cheesy inside. The ultimate leftover mashed potato makeover.

Why You’ll Love This Recipe

• Crispy without frying – These bake up golden without the need for oil splatter or messy cleanup.

• Leftovers reimagined – Turn yesterday’s mashed potatoes into today’s irresistible snack.

• Flavor-packed – Bacon, cheddar, and chives deliver big taste in a small bite.

• Freezer-friendly – Make ahead and reheat for instant gratification.

• Picky-eater approved – Even kids can’t resist cheesy potato puffs!

Ingredients (Makes 16–20 balls | Serves 4)

How to Make Baked Potato Balls

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.

Step 2: Mix the Filling

In a large mixing bowl, stir together:

• 2 cups cold mashed potatoes

• ½ cup shredded cheddar

• ¼ cup chopped chives

• ¼ cup crumbled bacon

• 1 beaten egg

• Salt and pepper, to taste

Use a spatula or clean hands to combine until the mixture is uniform. Cold mashed potatoes work best because they’re firmer and easier to shape.

Want it extra cheesy? Stir in a few small cubes of mozzarella for gooey centers.

Step 3: Shape the Balls

Using a small scoop or spoon, portion out about 1 ½ tablespoons of mixture.
Roll between your palms into balls roughly the size of a golf ball (about 1 ½ inches in diameter). Repeat until all the mixture is used.

If the mixture is too sticky, chill it for 15–20 minutes to firm up before shaping.

Step 4: Coat with Breadcrumbs

Pour ½ cup of breadcrumbs into a shallow bowl.
Roll each ball in the breadcrumbs, pressing gently so the coating adheres.

For a thicker crust, roll the balls in extra beaten egg, then coat in a second layer of breadcrumbs.

Step 5: Bake Until Golden

Place the coated potato balls evenly on the prepared baking sheet.
Lightly spray the tops with olive oil spray to encourage crisping.

Bake for 20 to 25 minutes, or until:

• Golden brown and crisp on the outside

• Heated through and cheesy inside

Rotate the tray halfway through baking for even browning.

Step 6: Serve and Enjoy

Let the potato balls cool for about 5 minutes.
Serve warm with your favorite dips like:

• Sour cream

• Ranch dressing

• Spicy aioli

• Sriracha mayo

• BBQ sauce

Great as a game-day snack, side dish, or party finger food.

️ Variations & Add-Ins

• Vegetarian? Skip the bacon. Add sautéed mushrooms, roasted red peppers, or spinach instead.

• Kick up the heat: Stir in a pinch of cayenne, chopped jalapeños, or smoked paprika.

• Herb it up: Mix in parsley, thyme, or rosemary for depth.

• Try other cheeses: Swap cheddar with mozzarella, pepper jack, or gouda for a new flavor profile.

• Gluten-free? Use gluten-free breadcrumbs or crushed cornflakes for coating.

Serving Suggestions

These Baked Potato Balls shine on their own, but they also go great with:

• A side of soup like tomato basil or loaded potato

• Sliders or grilled meats for a fun twist on fries

• A crisp green salad with tangy vinaigrette

• A charcuterie board as a warm element

Storage & Reheating

To Store (Fridge):

• Cool completely and refrigerate in an airtight container for up to 3 days.

To Freeze:

• Let baked balls cool completely.

• Place on a tray and freeze until solid.

• Transfer to a freezer bag or container for up to 2 months.

To Reheat:

• Bake at 350°F (175°C) for 10–15 minutes or until hot and crispy.

• Air fryer: 375°F for 5–8 minutes.

• Avoid microwaving—they’ll turn soggy.

⏱️ Quick Overview

Final Thoughts

These Baked Potato Balls are more than just a way to use up leftovers—they’re a crispy, creamy, cheesy bite of comfort food. They’re versatile enough to adapt to any flavor craving, make-ahead friendly, and totally addictive.

Make a double batch—you won’t regret it!

An effortless one-dish wonder featuring tender meatballs, bowtie pasta, savory marinara, and a cheesy topping baked to golden perfection.

Ingredients:

Instructions:

1. Preheat and Prep

Preheat your oven to 400°F (200°C).
Choose a deep, oven-safe pot, Dutch oven, or large 12-inch ovenproof skillet with high sides. This ensures enough room for the pasta to expand and the sauce to bubble without overflowing.

2. Combine the Main Ingredients

Into your baking dish, add the following:

• Defrosted meatballs: Scatter evenly across the base.

• Marinara or spaghetti sauce: Pour in the entire jar.

• Water: Add 3 cups of room temperature water.

• Bowtie pasta: Add the uncooked pasta straight from the box.

• Italian seasoning: Sprinkle evenly for added herb flavor.

Stir thoroughly to ensure all ingredients are well mixed. Try to submerge the pasta as much as possible in the liquid. This helps it cook evenly in the oven.

Tip: If some pasta pieces are sticking out, gently press them down with the back of a spoon or swirl the mixture to coat them better.

3. Bake Covered (First Stage)

Cover the dish tightly with a lid or wrap it well with aluminum foil. This traps steam and allows the pasta to cook properly.

• Place in the preheated oven.

• Bake for 35 minutes.

Checkpoint: After 35 minutes, the pasta should be al dente (firm to the bite) and the meatballs warmed through. Carefully remove the foil—watch for escaping steam.

4. Add Cheese and Finish Baking (Uncovered)

Remove the dish from the oven and uncover. Sprinkle over:

• 1 ½ cups of shredded mozzarella cheese

• ¼ cup of grated Parmesan cheese

Return the casserole to the oven uncovered and bake for 10 to 15 minutes, or until:

• The cheese is melted and bubbly.

• The top is lightly golden brown and slightly crispy.

Optional Boost: For a more golden top, broil on high for 2–3 minutes at the end—but watch it carefully!

5. Rest Before Serving

Once baked, remove the casserole from the oven and let it rest for 10 minutes. This allows:

• The sauce to thicken slightly.

• The pasta to finish absorbing flavor.

• The dish to set, making it easier to serve.

Serving Suggestions:

• Garlic bread or cheesy breadsticks on the side make this even more comforting.

• Add a green salad with vinaigrette for balance.

• Sprinkle fresh chopped basil or parsley for color and freshness.

Make It Your Own:

• Spicy kick: Add red pepper flakes or use spicy Italian meatballs.

• Veggie boost: Stir in a handful of baby spinach, mushrooms, or chopped zucchini before baking.

• Cheese lovers: Mix in ricotta or cream cheese after the first bake for a creamier result.

Storage & Reheating:

• Refrigerate leftovers in an airtight container for up to 4 days.

• Reheat in the microwave or oven at 350°F (175°C), covered, until warmed through. Add a splash of water or sauce if it seems dry.

Freezer Tips:

• This casserole is best made fresh, but you can assemble it ahead (uncooked), cover well, and freeze.

• To bake from frozen: Bake covered at 375°F (190°C) for about 60 minutes, then uncover and bake another 15 minutes after adding cheese.

Final Thoughts:

This Dump and Bake Meatball Casserole is everything you love in a comfort meal—rich, cheesy, hearty, and hands-off. Perfect for busy nights, potlucks, or cozy Sunday dinners, it’s a dish the whole family will ask for again and again.

It still amazes me that with just two basic ingredients milk and vinegar I can create Cheese at Home that rivals any store bought spread. As a chef, I love recipes that strip things back to the essentials. No fancy cultures, no complex equipment, just simplicity and flavor. This one checks all those boxes. The first time I tried it, I wasn’t expecting much. But when I tasted that warm, buttery curd with herbs, I was hooked. This is the kind of cheese that makes you fall in love with cooking all over again.

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“Turns out, making cheese at home is way easier and tastier than I ever thought.” – @KitchenCurdled

Why I Love Making This Cheese
Simple ingredients: Just milk, vinegar, salt, and herbs. No mystery chemicals or preservatives.
Fast results: The cheese is ready in under 30 minutes faster than a trip to the store.
Custom flavor: I can tweak it endlessly with herbs, spices, or different types of vinegar.
Zero waste: The leftover whey can be reused in baking or smoothies. Nothing goes to waste.
If you enjoy experimenting like I do with recipes such as homemade milk buns or sesame breadsticks, you’ll appreciate how this cheese lets you feel like a food scientist but in the most comforting way.

Ingredients You’ll Need
1.5 liters full fat milk (about 6 1/3 cups)
2 tablespoons apple cider vinegar (30 ml)
Salt, to taste
50 grams melted butter (1/4 cup)
1 tablespoon Provencal herbs (15 ml)
Make sure to use fresh, full fat milk. Skim or ultra pasteurized milk doesn’t curdle as cleanly, and the texture will suffer. I’ve learned this the hard way use the real stuff, and you’ll thank yourself later.

Step by Step to Make Homemade Cheese
1: Heat the Milk
Pour the milk into a large, heavy bottomed pot and place it over medium heat.
Stir occasionally to prevent any scorching on the bottom.
Bring it up to a gentle simmer not boiling just when you start to see small bubbles form around the edges.
2: Add Vinegar to Curdle
Once the milk is hot and steamy, pour in the apple cider vinegar slowly while stirring gently.
You’ll see it almost immediately: soft white curds separating from the yellowish whey.
Stop stirring and let the mixture sit for about 5 minutes to fully develop the curds.
3: Strain the Curds
Line a colander with cheesecloth or a clean dish towel and set it over a bowl.
Carefully pour the curdled milk into the lined colander to strain out the whey.
Let it sit and drain for 10-15 minutes until it firms up a bit.
4: Mix in Flavor
Gather the cheesecloth and squeeze out any remaining whey.
Transfer the curds to a mixing bowl and add a generous pinch of salt.
Stir in the melted butter to add creaminess this transforms the texture.
Finish with a sprinkle of Provencal herbs, stirring gently to distribute evenly.
5: Shape and Chill
You can form the cheese into a ball or press it into a mold for a more structured look.
Cover and refrigerate for at least 1 hour if you prefer a firmer texture.
“The texture is rich and spreadable, like a cross between ricotta and cream cheese but better because you made it yourself.” – @ButterAndCurds

Homemade cheese made from milk and vinegar, topped with herbs on a rustic plate
Creamy homemade cheese made with simple ingredients and flavored with Provencal herbs
Flavor Variations I’ve Tried and Loved
This recipe is a blank slate. Once you nail the technique, the flavor options open up. These are a few of my personal go to variations that have wowed guests and me, every time I open the fridge.

Chili garlic: Add 1/2 tsp chili flakes and a minced garlic clove for a spicy kick.
Lemon herb: Replace vinegar with lemon juice and add chopped fresh dill or thyme.
Black pepper and chive: Stir in cracked black pepper and finely chopped fresh chives for a savory finish.
Smoked paprika: Just 1/4 tsp gives the cheese a deep, smoky flavor amazing on toast.
Honey walnut: Mix in crushed walnuts and a drizzle of honey for a sweet savory twist.
These variations are a lot like what I do with savory crepes or cheesy breads keep the base solid, then let creativity take over.How I Use This Cheese in My Kitchen
Once you make this cheese, you’ll find it sneaking into every meal. I’ve used it as a sandwich spread, a salad topping, and even stirred it into warm pasta for a creamy sauce. It’s smooth, flavorful, and adaptable.

Morning toast: Spread it warm on toast with a drizzle of olive oil and tomato slices.
Lunch wraps: Layer it into wraps with roasted vegetables and grilled chicken.
Afternoon snack: Serve it with crackers and olives for a quick grazing plate.
Dinner side: Crumble it over roasted potatoes or mix into grain bowls.
Honestly, this cheese does everything my favorite quick breads or yogurt cakes do adds comfort and homemade goodness to any dish.

Ezoic
How I Store and Reuse Leftover Whey
One of the things I used to pour down the sink until I realized its value is the leftover whey from cheese making. It’s the yellowish liquid you strain out after curdling the milk, and trust me, it’s liquid gold. Here’s how I keep and use it in my kitchen:

Refrigerate it: Store it in a clean jar or bottle in the fridge for up to 5 days.
Bread dough enhancer: Use whey instead of water in bread recipes like soft dinner rolls or crazy dough recipes it adds a subtle tang and extra nutrition.
Soups and stews: Stir a splash into hearty recipes like vegetable soup or chili for extra depth.
Smoothies: Add a few tablespoons to smoothies for protein and probiotic benefits.
Pet food boost: Mix a bit into dog or cat food for extra nutrients (check with your vet first).
It’s a great way to reduce kitchen waste, just like saving carrot tops for broth or leftover bread for homemade breadcrumbs. Every drop counts.

Helpful Tips I Learned from Mistakes
I won’t lie my first batch of homemade vinegar cheese was clumpy and bland. But through practice, I figured out the tricks that make all the difference. These notes from my kitchen will help you avoid the same pitfalls:

Problem Why It Happens What I Do Instead
Cheese is rubbery Milk got too hot or boiled Keep heat low and stop at a gentle simmer
Curds too small Stirred too hard after vinegar Stir gently, then let it sit undisturbed
Too salty Salt added too early before tasting Always taste before adding final salt
Curds didn’t form Vinegar added too soon or milk was ultra pasteurized Use fresh full fat milk and only add vinegar after simmering
Grainy texture Curds drained too long without butter added Add melted butter while curds are still warm
These same principles apply to other delicate recipes like fluffy cheesecakes or moist vanilla cakes timing and temperature are everything.

How I Like to Serve This Cheese
This cheese has such a mellow and creamy profile that it plays well in both sweet and savory dishes. Depending on the flavor I’ve added, here are some of my go to serving ideas that always impress at the table:

On breakfast toast: Spread it on toasted bread rolls with a drizzle of honey and thyme.
As a dip: Mix it with Greek yogurt and lemon zest to create a tangy dip for veggie sticks or crackers.
In sandwiches: Layer it inside a warm sandwich with roasted veggies or grilled chicken.
As pasta topping: Crumble it over hot pasta just like feta or ricotta it melts beautifully.
Appetizer plate: Serve it chilled with olives, roasted nuts, and crusty bread.
“There’s something magical about serving cheese you made yourself. Guests always ask for the recipe.” – @CurdAndCraft

Frequently Asked Questions About Homemade Cheese
Can I use lemon juice instead of vinegar?
Yes! Lemon juice is a great substitute and adds a slightly citrusy flavor to the cheese. Use the same quantity as vinegar.

Ezoic
What’s the best milk for homemade cheese?
Use full fat, non ultra pasteurized milk. The richer the milk, the creamier the cheese. Skim or low fat milk won’t work well.

Is this cheese like paneer or ricotta?
Yes, it’s very similar in texture to both. The vinegar separates the milk in the same way, creating soft curds you can shape or spread.

How long can I keep this cheese?
Store in the refrigerator in an airtight container for up to one week. For best texture and flavor, consume within 3-5 days.

Ezoic
Can I freeze homemade cheese?
You can, but the texture may become slightly crumbly once thawed. Wrap it tightly and thaw slowly in the fridge before using.

If you’ve ever been hesitant about zucchini, this crispy air fryer zucchini fries recipe will absolutely win you over! Even zucchini haters in my household reach for seconds when these golden brown fries hit the table. They’re crunchy, flavorful, and make a delicious appetizer or perfect side dish for any meal.

Using an air fryer is my favorite way to achieve a crispy coating with less oil and less mess. Pair these zucchini fries with creamy garlic aioli, ranch dressing, or marinara sauce for dipping, and you’ll have a new favorite healthy snack or game day treat that everyone will love.

An up close plate of battered and fried zucchini fries on a white plate with aioli.
Table of Contents
The Best Crispy Air Fryer Zucchini Fries
Ingredients Needed for Zucchini Fries
Steps to Make Air Fryer Zucchini Fries
View More
The Best Crispy Air Fryer Zucchini Fries
What makes these zucchini fries so addictive? It’s all about that crispy coating and fresh zucchini. Here’s why you’ll adore this easy recipe:

Simple Ingredients: Everything needed for these fries can easily be found at your local grocery store or farmer’s market.
Quick and Easy: Prep and cook these zucchini fries in under 40 minutes, making it ideal even for busy weeknights.
Healthier Alternative: Air frying gives you the crispy texture of deep frying but with significantly less oil.
Versatile & Customizable: Easily make these gluten-free or keto-friendly by swapping out breadcrumbs for almond flour or nutritional yeast.
Ingredients sitting on a counter in white bowls such as zucchinis, bread crumbs, panko, eggs, lemon, and seasonings.
Ingredients Needed for Zucchini Fries
Fresh Zucchini: Pick medium to large zucchini for ideal tender zucchini fries. Yellow squash can also be used if desired.
All-Purpose Flour: Helps the breading stick to the zucchini.
Italian Seasoning: Adds delicious flavor to the crispy coating.
Kosher Salt and Black Pepper: Essential for seasoning zucchini fries.
Eggs: The egg wash ensures that your breadcrumb mixture adheres perfectly.
Plain and Panko Breadcrumbs: Combining regular breadcrumbs with panko breadcrumbs gives an unbeatable crispy texture.
Parmesan Cheese: Elevates the flavor and enhances the crunch.
Cooking Oil Spray: Ensures your fries get crispy without using too much oil.
Garlic Aioli Ingredients
Fresh Garlic: Provides a deliciously bold flavor.
Lemon or Lime Juice: Brightens the aioli and complements the garlic perfectly.
Dijon Mustard: Adds tanginess and depth.
Mayonnaise: Makes the aioli creamy and rich.
Steps to Make Air Fryer Zucchini Fries
Prep Zucchini: Slice zucchini into 3-inch long, ½-inch thick fries. Use a paper towel to pat dry and remove excess moisture.
Set Up Dredging Station: Prepare three shallow bowls—one with flour, Italian seasoning, salt, and pepper; one with beaten eggs; and one with a mixture of breadcrumbs and parmesan cheese.
Coat Zucchini Fries: Dredge each zucchini slice in flour, then the egg wash, allowing excess to drip off, and finally roll in the breadcrumb mixture to coat evenly.
Series of photos show zucchini being sliced into fries, then 3 bowls for the batter process, then finally a pan of prepared zucchini fries ready to air fry.
Air Frying: Spray your air fryer basket lightly with cooking oil spray and preheat it to 400 degrees F. Place zucchini fries in a single layer, cooking in smaller batches if necessary depending on the size of your air fryer. Spray the tops lightly with cooking oil and air fry for 8-10 minutes, flipping halfway through, until crispy and golden brown.
Make Garlic Aioli: While fries are cooking, mix garlic, lemon or lime juice, and Dijon mustard in a small bowl and let it sit for 10-15 minutes. Whisk in mayonnaise until smooth and season with salt and pepper to taste.
Two pictures showing Zucchini fries before and after being air fried in the air fryer basket.
Recipe Tips and Substitutions
Gluten-Free Option: Substitute breadcrumbs with almond flour, nutritional yeast and/or gluten-free panko breadcrumbs.
Extra Seasoning: Add garlic powder or a pinch of cayenne pepper to the breadcrumb mixture for additional flavor.
Different Vegetables: This method also works wonderfully for air fryer cauliflower, Brussels sprouts, or even zucchini boats.
Frequently Asked Questions
How do I prevent zucchini fries from getting soggy?
Can I make zucchini fries without eggs?
What’s the best way to reheat zucchini fries?
How to Store Zucchini Fries
Refrigerate: Store leftover zucchini fries in an airtight container for up to 3 days.
Freeze: Place fries on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer-safe bag. Freeze for up to 2 months.
An overhead view of a plate of battered and fried zucchini fries on a white plate with aioli.
More Air Fryer Recipes to Try
If you loved these zucchini fries, be sure to check out these other delicious air fryer recipes:

Air Fryer Carrots
Cilantro Lime Air Fryer Chicken Thighs
Air Fryer Green Beans
Air Fryer Turkey Meatballs
Air Fryer Lemon Cod
Enjoy your crispy Air Fryer Zucchini Fries as a delicious appetizer, snack, or tasty side dish any day of the week! Don’t forget to leave a review below and let us know how they turned out!

A plate of battered and fried zucchini fries on a white plate with aioli.
5 from 1 vote
Easy and Crispy Air Fryer Zucchini Fries
By Katie G.
Crispy Air Fryer Zucchini Fries made with parmesan and breadcrumbs—ready in just 40 minutes and perfect for snacking or dipping.
Prep: 10minutes minsCook: 30minutes minsTotal: 40minutes minsServings: 4 people
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Ingredients
1x
2x
3x
▢2 medium zucchini
▢⅓ cup all-purpose flour
▢1 tablespoon Italian seasoning
▢1 teaspoon kosher salt, or to taste
▢½ teaspoon black pepper, or to taste
▢2 large eggs
▢½ cup plain bread crumbs
▢½ cup Panko bread crumbs
▢⅓ cup grated Parmesan cheese
▢Cooking oil spray, for cooking
Garlic Aioli:
▢4-5 cloves garlic, minced
▢1-2 tablespoons fresh lemon or lime juice
▢½ teaspoon Dijon mustard
▢⅔ cup mayonnaise
▢Kosher salt, to taste
▢Black pepper, to taste
Cook Mode
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Instructions
Slice the zucchini into 3-inch long, ½-inch thick “fries” and set aside.
To one shallow bowl, whisk together the flour, Italian seasoning, salt, and pepper. In a second bowl, lightly whisk the eggs. In a third shallow bowl, combine the breadcrumbs and Parmesan cheese.
Dredge each zucchini fry in flour, then egg, allowing the excess to drip off. Roll in the breadcrumb mixture, coating completely, and set on a plate.
Spray the inner basket of your air fryer with cooking oil spray, then preheat to 400 degrees.
Working in batches, place the zucchini fries in a single layer in the air fryer. Spray the tops of the fries lightly with cooking oil. Air fry for 8-10 minutes, flipping once, until golden brown and crispy. Season with kosher salt while warm.
While the fries are cooking, make the aioli. In a small bowl, stir the garlic, lemon or lime juice, and Dijon mustard together until combined. Allow it to sit for 10-15 minutes.
Whisk in mayonnaise until smooth, then season with salt and pepper to taste. Serve with the cooked zucchini fries.
Notes
For the crispiest zucchini fries, pat the zucchini dry with a paper towel to remove excess moisture before breading.
Always preheat your air fryer and cook the fries in a single layer for best results—work in smaller batches if needed.
Store leftovers in an airtight container in the fridge for up to 3 days. To re-crisp, pop them back in the air fryer at 350°F for a few minutes.
These fries also freeze well. Lay them flat on a baking sheet to freeze, then store in a freezer-safe bag for up to 2 months.
Nutrition
Calories: 468kcal, Carbohydrates: 30g, Protein: 11g, Fat: 34g, Saturated Fat: 7g, Polyunsaturated Fat: 18g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 105mg, Sodium: 1165mg, Potassium: 397mg, Fiber: 3g, Sugar: 4g, Vitamin A: 435IU, Vitamin C: 20mg, Calcium: 172mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info
Course: Appetizer, Side Dish
Cuisine: American

By Admin | May 27, 2025
Prep Time: 10 minutes
Rest Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: ~50 minutes
Yield: 10 stuffed buns
Difficulty: Easy

Why You’ll Love These Buns

• ✅ Quick to prepare – just 10 minutes of hands-on time

• ✅ Soft, fluffy, and cheesy with golden tops

• ✅ No complicated steps or pie dough

• ✅ Perfect for snacks, school lunches, or party appetizers

Once you try these, you might never go back to making pies! They’re so simple, so good, and the cheese filling is just the beginning—you can customize them endlessly.

Ingredients

For the Dough:

• 200 ml warm milk (not hot)

• 1 teaspoon sugar

• 1 teaspoon instant dry yeast

• 400 g all-purpose wheat flour

• 1 teaspoon salt

• 1 tablespoon vegetable oil

For the Filling:

• 200 g grated mozzarella cheese (or any meltable cheese like cheddar, provolone, or a mix)

• 1 egg, lightly beaten

‍ Step-by-Step Instructions

1. Prepare the Dough

1. In a large mixing bowl, combine warm milk, sugar, salt, and instant dry yeast. Stir until yeast is dissolved.

2. Gradually sift the flour into the bowl and begin mixing with a spatula or wooden spoon.

3. Once the dough starts to come together, add the vegetable oil.

4. Switch to kneading with your hands until the dough is smooth and uniform, about 5–7 minutes.

5. Cover the bowl with plastic wrap or a clean towel. Let the dough rest in a warm, draft-free area for 20 minutes.

2. Prepare the Filling

1. While the dough is resting, grate your cheese (if not pre-grated).

2. In a small bowl, mix the grated cheese with the beaten egg. This will help bind the filling together and give it a soft, creamy texture when baked.

3. Shape and Fill the Buns

1. After resting, knead the dough briefly to deflate it.

2. Divide the dough into 10 equal portions. (Tip: use a kitchen scale for even sizes.)

3. Roll each portion into a small disc about the size of your palm.

4. Place about 1 tablespoon of the filling in the center of each disc.

5. Bring the edges together and pinch tightly to seal. Shape gently into round or oval buns.

6. Moisten your hands with water and lightly flatten the top of each bun.

Baking Instructions

1. Preheat your oven to 180°C (350°F).

2. Arrange the buns on a baking tray lined with parchment paper, seam side down.

3. (Optional) Brush the tops with a little beaten egg or milk for a shiny golden finish.

4. Bake for 20–25 minutes, or until golden brown on top and cooked through.

Optional: Garlic Butter Topping (for Extra Flavor!)

Melt 2 tablespoons of butter and mix with 1 minced garlic clove and chopped parsley. Brush over the buns fresh out of the oven for a mouthwatering finish!

Storage and Reheating

• Store leftover buns in an airtight container at room temperature for up to 2 days.

• For longer storage, refrigerate for up to 5 days.

• Reheat in a toaster oven or microwave until warmed through.

Variations and Tips

❤️ Final Thoughts

These stuffed cheese buns are a game changer. In just 10 minutes, you can whip up something that tastes like you spent hours in the kitchen. Perfectly soft, golden, and oozing with flavor, they’re ideal for brunch, school lunch boxes, afternoon snacks, or even quick dinners.

 Portuguese-Style Chorizo Pasta Salad

A hearty and flavorful pasta salad packed with smoky chorizo, sweet red peppers, juicy cherry tomatoes, and a zesty olive oil dressing. Perfect served warm or chilled—great for BBQs, potlucks, or a weeknight dinner!

 Ingredients:

• 300g spiral or penne pasta
• 2 Portuguese-style chorizo sausages, sliced
• 1 red capsicum (bell pepper), diced
• 1 small red onion, finely sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, pitted
• 1/4 cup fresh parsley, chopped
• 1/3 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp smoked paprika
• Salt and pepper, to taste

‍ Instructions:

1. Cook Pasta: Boil the pasta in salted water according to package directions until al dente. Drain and set aside to cool slightly.
2. Cook Chorizo: In a skillet over medium heat, cook sliced chorizo until browned and slightly crispy. Set aside on a paper towel to drain excess oil.
3. Prepare Veggies: While the pasta cools, chop the capsicum, onion, tomatoes, and parsley.
4. Make the Dressing: Whisk together olive oil, red wine vinegar, smoked paprika, salt, and pepper.
5. Assemble Salad: In a large mixing bowl, combine pasta, chorizo, vegetables, olives, and parsley. Pour over the dressing and toss until well combined.
6. Serve: Serve warm or chill for 30+ minutes for a more refreshing salad. Garnish with extra parsley or crumbled feta if desired.

 Notes:

• Use semi-cured or cured chorizo depending on your texture preference. Cured will stay firmer and adds a bold punch.
• Add crumbled feta or shaved manchego cheese for extra depth.
• Can be made a day ahead; the flavors meld beautifully overnight.

 Tips:

• Don’t overcook the pasta — it should be firm enough to hold up after mixing and chilling.
• Want more heat? Use spicy chorizo or add a pinch of chili flakes to the dressing.
• For a milder version, sauté the red onions briefly before adding to the salad.

️ Servings:

Serves 4–6 as a side, or 3–4 as a main dish.

 Nutritional Info (per serving, approx.):

• Calories: 460
• Protein: 16g
• Carbs: 42g
• Fat: 26g
• Fiber: 3g
• Sodium: 800mg

(Will vary slightly depending on chorizo and olive brands.)

 Health Benefits:

• Olive oil is rich in heart-healthy monounsaturated fats.
• Parsley and red capsicum provide antioxidants like vitamin C.
• Chorizo, while rich and flavorful, should be enjoyed in moderation—pairs great with fiber-rich pasta and veggies to balance it out.

❓ Q&A:

Q: Can I make this vegetarian?
A: Absolutely—replace chorizo with roasted chickpeas or grilled halloumi for a flavorful plant-based version.

Q: Can I use gluten-free pasta?
A: Yes, just be sure to rinse it well after cooking to prevent sticking.

Q: How long does it keep in the fridge?
A: Up to 3 days. It may taste even better the next day!

Grandma’s Chocolate Fantasy Fudge is a rich,decadent treat that is quick and easy to make. A small piece is all you need to satisfy your sweet tooth. For our family, it wasn’t Christmas without Grandma’s Chocolate Fantasy Fudge. It was one of her favorite recipes to make and share with family and friends.

Grandma’s Chocolate Fantasy Fudge is a rich, decadent treat that is quick and easy to make. A small piece is all you need to satisfy your sweet tooth.

Table of Contents
Why I Love this Recipe
Old Fashioned Fudge Recipe
Grandma’s Chocolate Fantasy Fudge
Fantasy Fudge with Marshmallow Cream
Homemade Holiday Traditions
Ingredients for Old Fashioned Chocolate Fudge
How to Make Old Fashioned Fudge Recipe
Step by Step Instructions
Storage Instructions
Recipe FAQs
Recipe Variations and Substitutions
How long do you boil fudge to get to soft ball stage?
Why is my old fashioned fudge not hardening?
How do you make fudge soft again?
Old Fashioned Christmas Candy Recipes
Kitchen Tools Needed for this Recipe
Grandma’s Chocolate Fantasy Fudge – An Old Fashioned Fudge Recipe
Ingredients
Instructions
Notes
Nutrition
Why I Love this Recipe
Fudge with no candy thermometer needed, yes please. Grandma knew all the tips and tricks including this recipe which might be one of the easiest homemade fudge recipes ever.

Old Fashioned Fudge Recipe
This Chocolate Fantasy Fudge has a rich chocolate flavor, so much so that a little piece is all you need. The pieces in our photos are a bit larger than Grandma would cut it. Hers would be small, almost bite-size pieces – perfect when you needed something sweet after a big family meal.

Grandma’s recipe called for nuts (walnuts were her go-to, but our mom says toasted pecans work too), but you can easily leave them out if you are on “Team No Nuts.” For a cheaper nut option, sub in slivered almonds, and no one will be the wiser that you saved yourself big bucks at the grocery store.

Grandma’s Chocolate Fantasy Fudge is a no fail fudge recipe using marshmallow creme. This fantasy fudge can be made without nuts.
Grandma’s Chocolate Fantasy Fudge
The best part of Grandma’s foolproof fudge with marshmallow creme is the memories that making and eating it induces.

As I sit here and stir up this easy chocolate fudge on the stovetop, I remember my Grandma and Grandpa both in their eighties working together to whip up this tasty treat for Christmas. Now Grandpa wasn’t a regular participant in the kitchen, although he did crank the ice cream. But when it came to Grandma’s Fantasy Fudge with marshmallow creme, Grandpa was her sous chef.

The trick to making perfect chocolate fudge on the stovetop is to work quickly so it doesn’t set up before you pour it in the pan. The second trick is to never leave the fudge. I repeat, do not walk away. Continue to stir the fudge the entire time it’s cooking on the stove.

The trick to making perfect chocolate fudge on the stovetop is to work quickly so it doesn’t set up before you pour it in the pan. The second trick is to never leave the fudge.

Fantasy Fudge with Marshmallow Cream
While we grew up thinking of this as Grandma’s Chocolate Fantasy Fudge, it originated off the back of the marshmallow creme jar!

Some people call it fluff fudge. Isn’t that the case of many recipes of our childhood! However, Grandma was quite proud of this recipe and it made it into her collection of recipes that Barbara put together years ago (for more about this, read our pumpkin chiffon pie blog post).

While we grew up thinking of this as Grandma’s Chocolate Fantasy Fudge, it originated off the back of the marshmallow creme jar! Some people call it fluff fudge.
Homemade Holiday Traditions
We love making up candy and cookies around Christmas time to deliver to family, friends, and neighbors. Growing up, it was a big tradition in our house to bake every weekend leading up to Christmas. We would freeze the cookies until a few days before when Mom would stack the cookie tins all around the kitchen.

Then we would make up plates for everyone, including all of our Dad’s landlords. As a farmer, the relationship our dad had with his landlords was a special bond. Dad would go to each one and hand deliver the cookies and spend time chatting and catching up. We remember many trips where we, as children, tagged along to entertain with dances and cartwheels.

Looking for other holiday recipes? Try our Dainty Logs, Caramel Puff Corn, Cinnamon Glazed Nuts, Chocolate Nut Cookies, or Caramel Corn recipes.

While we grew up thinking of this as Grandma’s Chocolate Fantasy Fudge, it originated off the back of the marshmallow creme jar! Some people call it fluff fudge.
Ingredients for Old Fashioned Chocolate Fudge
Granulated Sugar
Margarine
Evaporated Milk
Semi-sweet Chocolate Chips
Marshmallow Creme
Chopped Walnuts
Vanilla Extract
How to Make Old Fashioned Fudge Recipe
Step by Step Instructions
Line a 13×9-inch pan with aluminum foil (or parchment paper) and grease generously.
Using a medium saucepan on medium heat, stir together sugar, margarine and evaporated milk. A wooden spoon works well.
Bring to a rolling boil while stirring constantly. Let boil for 5 minutes while still stirring.
Remove from heat and stir in chocolate chips until completely melted.
Add marshmallow creme, nuts and vanilla, and stir until incorporated.
Quickly pour into prepared pan and smooth into even layer.
Cool completely before cutting.
Storage Instructions
Store in an airtight container on the counter at room temperature.

Scroll down to the recipe card at the end of this post for the full recipe for old fashioned fantasy fudge.

While we grew up thinking of this as Grandma’s Chocolate Fantasy Fudge, it originated off the back of the marshmallow creme jar! Some people call it fluff fudge.

Recipe FAQs
This can be a Fantasy Fudge with Nuts or a Fantasy Fudge without Nuts. Leave ’em or take ’em, your choice.
Do not walk away from this fudge while cooking on the stove top. No multi-tasking! Keep stirring the entire time.
Work quickly once the 5 minute boil step is over; you don’t want the fudge to set up in the saucepan.
Recipe Variations and Substitutions
Walnuts can be substituted for toasted pecans or slivered almonds.
To make it decorative, top with holiday sprinkles after pouring into the prepared pan.
Love sweet and salty? Sprinkle with sea salt before it sets.
The trick to making perfect chocolate fudge on the stovetop is to work quickly so it doesn’t set up before you pour it in the pan. The second trick is to never leave the fudge.
How long do you boil fudge to get to soft ball stage?
The fudge mixture should be boiled for about 5 minutes to reach the soft ball stage. This will ensure that the fudge sets properly and has the desired texture.

Why is my old fashioned fudge not hardening?
It’s crucial to make sure your fudge reaches the right temperature while boiling. It’s also important to let it cool completely before cutting. If it’s still not setting, refrigerate it for a while to help it firm up.

How do you make fudge soft again?
To make fudge soft again, you can place it in a microwave-safe container and heat it for a few seconds at a time, checking and stirring in between until it reaches the desired softness. Alternatively, you can place the fudge in an airtight container with a slice of bread, and the moisture from the bread will help soften the fudge.

Ingredients
RECTANGULAR SHEET OF PUFF PASTRY
1
RICOTTA CHEESE
200 g
POWDERED SUGAR
50 g
FRESH CREAM
200 ml
DARK CHOCOLATE CHIPS
60 g
POWDERED SUGAR, FOR DECORATION
The millefeuille with ricotta is a delicious and easy to make dessert. It’s a fresh and delicate dessert, you can serve as an after-dinner with family or friends. The millefeuille is a typical dessert of the Italian pastry tradition. It alternates with layers of soft ricotta cream enriched with dark  chocolate chips. It’s a real treat for the palate. So let’s see how to make the millefeuille with ricotta to perfection.

Tips
To make this dessert, you can use the store-bought  puff pastry or make it at home. You can enrich the layers of the millefeuille with small pieces of cooked pear and cinnamon, or with other fresh fruit according to your availability. You can decorate the surface with maple syrup, honey or chopped walnuts.

Let the millefeuille rest for at least 10 minutes before serving, so that the flavors blend well.

How to store Millefeuille with Ricotta
You can store the millefeuille in the refrigerator for about 2-3 days, tightly closed in an airtight container.

How to make Millefeuille with Ricotta

Step 1
Start preparing the millefeuille by cutting a ready-made puff pastry sheet into 3 equal parts 1.

Step 2
Arrange the puff pastry on a baking sheet lined with baking paper, separate the three rectangles by a few centimeters, then with the tines of a fork gently pierce the entire surface of the sheets 2 to avoid the risk of them swelling too much during cooking. Bake at 400° F for about 15-20 minutes or in any case until completely golden.

Step 3
While the puff pastry is cooling, prepare the cream; drain the ricotta cheese from any residual water, then add the powdered sugar and mix everything with an electric whisk 3.

Step 4
Pour the liquid cream 4 several times and then let it whip until the mixture is solid and compact enough.

Step 5
Mix by hand, with the help of a spatula, the dark chocolate chips 5; then put the cream in the refrigerator until use.

Step 6
Transfer the cream into a piping bag even without a nozzle. In a serving dish, arrange the first layer of puff pastry and cover it with cream 6. Place the second layer of pastry on top and repeat the operation for a second time.

Step 7
Finally finish with the last layer of puff pastry on which you will sprinkle plenty of powdered sugar to decorate. Now you are ready to serve your delicious millefeuille with ricotta 7.

read more on: https://www.cookist.com/millefeuille-with-ricotta/p19/
https://www.cookist.com/

Makes: 1 medium cake (8–10 slices)
Prep Time: 15 minutes
Cook Time: 40 minutes
Cooling Time: 30 minutes
Total Time: ~1 hour 30 minutes
Skill Level: Beginner-friendly
Category: Breakfast, Snack, Dessert

Why This Cake Works for Meal Prep

• Keeps fresh for 4–5 days: Moist from yogurt and oil, it holds well in the fridge.

• Dual purpose: Perfect as a light morning cake with tea or coffee and equally satisfying as an afternoon treat.

• Freezer-friendly: Freeze slices (without cream) and thaw as needed.

• Balanced flavors: Tangy lime cuts through the sweetness for a refreshing profile.

Ingredients

For the Cake:

• 200g (7 oz / approx. ¾ cup) plain yogurt (whole milk or Greek-style for richness)

• Juice of 1 lime (approx. 2 tbsp)

• 3 large eggs

• 70ml (2.4 fl oz / just under ⅓ cup) vegetable oil (canola or sunflower preferred)

• 300g (1½ cups) granulated sugar

• 300g (2½ cups) all-purpose flour

• 1 tbsp lime zest (zest before juicing)

• 1 tbsp (12g) baking powder

• Pinch of salt (optional, enhances flavor balance)

For the Lime Cream Topping:

• 395g (14 oz) sweetened condensed milk

• Juice of 3 small limes (about 6 tbsp)

‍ Instructions

Step 1: Preheat and Prepare

• Preheat your oven to 350°F (180°C).

• Grease a 9-inch round or square baking pan (or loaf pan) with butter or oil, then dust lightly with flour to prevent sticking. You can also line it with parchment paper for easier removal.

Step 2: Blend Wet Ingredients

• In a blender or food processor, combine:

  • 200g yogurt

  • Juice of 1 lime

  • 3 eggs

  • 70ml vegetable oil

• Blend on medium speed for about 2 minutes, until smooth and slightly frothy.

Culinary Tip: Blending incorporates air and ensures uniformity, giving a lighter texture to the cake.

Step 3: Combine Dry Ingredients

• In a large mixing bowl, sift together:

  • 300g flour

  • 300g sugar

  • Pinch of salt (if using)

Why sift? It helps avoid lumps and ensures the flour and sugar are evenly distributed.

Step 4: Combine Wet and Dry

• Gradually pour the blended liquid into the bowl with dry ingredients.

• Mix using a silicone spatula or wooden spoon until no flour streaks remain. Avoid overmixing.

• Add the lime zest and baking powder last, folding gently to incorporate.

⚠️ Baking powder should always be added last to preserve its leavening action until the moment of baking.

Step 5: Bake the Cake

• Pour the batter into your prepared pan and level the top.

• Bake for 35–45 minutes, or until:

  • The top is golden

  • A toothpick inserted in the center comes out clean

• Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Lime Cream Topping

While the cake cools, prepare the simple, tangy topping.

• In a medium bowl, whisk together:

  • 395g sweetened condensed milk

  • Juice of 3 small limes (about 6 tbsp)

• Stir for about 2 minutes until the mixture thickens naturally into a pudding-like consistency.

How it works: The acid from the lime juice reacts with the milk proteins in the condensed milk, thickening it without cooking.

Assemble and Serve

• Once the cake is completely cool, spread the lime cream evenly on top using an offset spatula or spoon.

• Optionally, garnish with:

  • Extra lime zest

  • Thin lime slices or candied citrus peels

Cut into squares or slices and serve.

Storage & Meal Prep Tips

• Fridge: Store in an airtight container for up to 5 days.

• Freezer: Freeze plain cake slices (without topping) for up to 2 months. Wrap tightly in plastic wrap and foil.

• Make ahead: Bake the cake the day before and store it in the fridge. Add the topping just before serving for best texture.

️ Serving Suggestions

• Morning Pairing: With plain yogurt or a hot cup of Earl Grey or chamomile tea.

• Afternoon Treat: Pair with espresso or serve with a few fresh berries for a quick snack.

• For guests: Serve chilled with a dollop of whipped cream and a dusting of crushed pistachios or toasted coconut.

‍ Variations to Explore

• Lemon Version: Swap all lime ingredients for lemon juice and zest for a classic twist.

• Add-ins: Fold in poppy seeds or a handful of blueberries into the batter for texture.

• Glaze Finish: Instead of the lime cream, drizzle with a lemon-sugar glaze (lemon juice + powdered sugar).

I’ve been testing quick veggie meals for years, but just eight words into this dish, I knew it was a winner: cabbage eggs recipe. It’s the perfect fusion of texture and flavor shredded cabbage, aromatic spices, and fluffy eggs all fried into crispy golden patties. This recipe is my go to for busy mornings, lazy lunches, or even an appetizer that surprises everyone with how satisfying it is.

“It’s the kind of snack that crunches on the outside and melts with savory softness inside.” – @QuickKitchenChef

Why I Love This Recipe
This dish is not only fast, it’s flexible. You can prep it with whatever you have on hand, and it always turns out comforting, hearty, and full of flavor. Here’s what makes it a staple in my kitchen:

Ready in 15 minutes: From chopping to frying, it’s lightning fast
Budget friendly: Made with simple, inexpensive vegetables
Versatile: Works as breakfast, side, snack, or light dinner
Customizable: Add herbs, cheese, or spice blends to make it your own
It’s the same simplicity I love in recipes like crispy potato onion pancakes or zucchini patties fast, filling, and full of flavor.

Ingredients for Cabbage Eggs
1 small cabbage, shredded
1 onion, finely chopped
1 carrot, grated
2 eggs
4 tablespoons flour
Salt to taste
Black pepper to taste
Paprika to taste
Dried garlic to taste
Olive oil for frying
Step by Step: How I Make Cabbage Eggs
1: Mix It All Together
In a large mixing bowl, combine the cabbage, onion, carrot, eggs, flour, and all seasonings.
Stir thoroughly until everything is evenly coated and sticky enough to hold together.
2: Fry Until Golden
Heat a thin layer of olive oil in a non stick skillet over medium heat.
Scoop the mixture into the pan using a spoon, flatten gently into patties.
Cook for 3-4 minutes per side until golden brown and crispy on both sides.
3: Serve and Enjoy
Transfer to a paper towel lined plate to absorb any excess oil.
Serve hot with your favorite dip or enjoy plain they’re that good.
“Crunchy, savory, and shockingly filling these little cabbage cakes might be the easiest way to eat your vegetables.” – @FastFlavorChef

Crispy cabbage egg patties stacked on a white plate with herbs on top
Golden brown cabbage egg fritters cooked to crispy perfection, served hot with dipping sauce
Pro Tips from My Kitchen
Herbs matter: Add fresh parsley, dill, or green onions for a boost of brightness
Make it gluten free: Use oat flour or chickpea flour instead of regular flour
Spice it up: Add chili flakes or cayenne for a bolder flavor
Batch fry: Make extra and reheat in a dry pan still crispy!
Prep time: 15 minutes
Calories: 180 per serving (2 patties)

Why I Keep Coming Back to This Cabbage Eggs Recipe
After years of cooking on busy nights, I can tell you this cabbage eggs recipe is a true lifesaver. It’s a dish I reach for when I’m low on time, energy, or groceries and it never lets me down. The ingredients are always in my kitchen, and the payoff is a plate of hot, crispy patties that feel homemade, hearty, and wholesome.

Zero waste: Great way to use up extra cabbage or carrots
Pantry based: No special ingredients, just basics
Fills you up: High fiber from cabbage + protein from eggs
Pairs with anything: Add a sauce, a side, or serve solo
It reminds me of my crispy lentil patties or spinach egg muffins simple recipes that use minimal ingredients and create maximum flavor with every bite.

Creative Variations I Love
As a chef, I always play with the formula. The base is solid, but with a few twists, you can turn these cabbage patties into something new every time. Here are my favorites:

Add shredded cheese: Parmesan, cheddar, or mozzarella melt right in
Spice it up: A pinch of chili flakes or cayenne turns up the heat
Asian twist: Add a splash of soy sauce and sesame oil to the mix
Vegan version: Swap eggs for flaxseed meal and water blend
This kind of flexibility is why I always keep shredded cabbage in the fridge it’s like a blank canvas for quick, crunchy creations.

Best Ways to Serve Cabbage Eggs
These patties are as versatile as it gets. Here’s how I plate them depending on the meal:

Breakfast: Top with a fried egg and drizzle with hot sauce
Lunch: Serve in a pita with yogurt garlic sauce
Snack: Dip in ketchup or sour cream for a quick bite
Dinner: Pair with soup or a side salad for a light meal
I also serve them as a party appetizer cut into quarters, toothpicks in each, with a side of cucumber salad. Clean eating never looked so crunchy.

What Can Go Wrong (And How I Learned to Fix It)
I’ve made these hundreds of times. While they’re nearly foolproof, here are the issues I’ve faced and how to solve them fast:

Problem Cause Solution
Falling apart in the pan Too little flour or too wet mix Add 1-2 more tablespoons of flour to bind
Soggy texture Pan too cold or cabbage not squeezed dry Preheat pan fully, salt cabbage and squeeze out liquid
Burns before cooking through Pan too hot Lower heat and cover pan for 1-2 minutes
Bland flavor Undersalted or underseasoned Add a pinch more salt and bold spices like paprika or cumin
“The best patties come from hot pans and dry hands don’t skip draining the cabbage or you’ll lose that crisp edge.” – @FryItRightChef

What Makes This Recipe a Weeknight Essential
There’s a reason I make this cabbage eggs recipe more than almost any other: it’s just so practical. When I walk into the kitchen with zero plan, this recipe is there for me. No thawing, no marinating, no pressure just a head of cabbage, a couple eggs, and fifteen minutes. That’s it. It feeds a crowd, feels nourishing, and tastes like you put in way more effort than you actually did.

No prep stress: Everything gets tossed in one bowl and pan fried
Great for meal prep: Cools and stores well in the fridge for 3-4 days
Keeps you full: Balanced combo of fiber, fat, and protein
Low waste cooking: Uses common fridge leftovers nothing fancy or forgotten
It’s the kind of dependable recipe I put in the same category as layered meat and potato bake or egg and oat skillet meals food that’s fast, affordable, and keeps people happy around the table.

Pairing Ideas to Make It a Full Meal
When I’m serving these cabbage patties for dinner, I love building them into a well rounded plate. Here are my top pairings to make the meal shine without complicating anything:

With yogurt cucumber dip: Just plain yogurt, grated cucumber, salt, and garlic
Next to soup: Try lentil soup, tomato soup, or even bone broth
As a wrap filler: Stuff inside flatbreads or tortillas with herbs and feta
With roasted veggies: Serve alongside sweet potato cubes or zucchini fries
This mix and match approach reminds me of how I serve energy bites or oatmeal bread each element simple, but when combined, they feel complete and satisfying.

My Personal Story Behind This Dish
I started making these cabbage eggs when I was newly married and short on both time and money. Cabbage was always cheap and filling, and the eggs added the protein we needed. Over time, this recipe became more than a fallback it became a favorite. I’ve made it during busy workweeks, lazy Sunday mornings, and even on road trips using a portable burner. And now? It’s what I serve when friends visit unexpectedly and I need something fast, hot, and homemade.

Every time I fry up a batch, I hear the same thing: “What’s in this? It’s amazing.” And all I do is smile and say, “Just cabbage and eggs.”

Healthy Eating Without Sacrificing Flavor
If you’re trying to eat clean, lower your carbs, or just cut back on processed food, this cabbage eggs recipe delivers. It’s naturally low in sugar, packed with fiber, and made with real ingredients. Plus, it’s satisfying without being heavy, which makes it ideal for anyone trying to eat lighter while staying full.

Gluten free option: Use chickpea flour, oat flour, or almond flour
Low carb: Skip the flour altogether and bind with extra egg
Higher protein: Add cottage cheese or Greek yogurt to the mix
It’s just like my favorite high protein oat breakfast easy, honest food that fuels your day without dragging you down.

Frequently Asked Questions About Cabbage Eggs Recipe
Can I make the cabbage eggs ahead of time?
Yes, and I often do. These patties store beautifully. Once cooled, keep them in an airtight container in the fridge for up to 3 days. Reheat them in a dry skillet for 1-2 minutes per side or pop them into an oven at 350°F for 5-6 minutes until crispy again.

Is this recipe gluten free?
It can be! Just replace the all purpose flour with oat flour, chickpea flour, or any gluten free flour blend. I personally love using chickpea flour it adds a nutty depth and keeps the texture crisp.

Can I bake the cabbage patties instead of frying?
Absolutely. Preheat your oven to 375°F (190°C). Place the formed patties on a parchment lined tray and brush or spray with a bit of olive oil. Bake for 20-25 minutes, flipping halfway through. They won’t be as crispy as pan fried, but they’ll still be delicious and lighter.

Can I add other vegetables?
Of course! This cabbage eggs recipe is super flexible. Try adding grated zucchini (squeeze out the liquid first), chopped spinach, or bell pepper strips. Just keep the moisture content in mind and balance with a bit more flour if needed.

What dip or sauce goes best with this recipe?
My favorites are garlic yogurt sauce, sour cream with herbs, or even sweet chili sauce for a spicy twist. For something fresh and tangy, serve with a spoonful of cucumber salad on the side it balances the crisp texture perfectly.

Prep Time: 20 mins (plus 30 mins resting)
Cook Time: 5–7 mins per bread
Total Time: 1 hour 10 mins
Yield: 6 flatbreads

These pillowy cheese flatbreads are stuffed with a rich cheesy center and pan-cooked until golden and crisp outside, soft and stretchy inside. They’re perfect on their own or served with soups, dips, or even as a base for wraps!

Ingredients

For the Dough:

• 2 ½ cups (310 g) all-purpose flour

• ¾ cup (180 ml) warm milk

• ½ cup (120 ml) plain yogurt

• 2 tbsp vegetable oil or melted butter

• 1 tsp sugar

• 1 tsp salt

• 1 tsp baking powder

• ¼ tsp baking soda (optional, for extra softness)

For the Cheese Filling:

• 1 ½ cups (180 g) shredded mozzarella

• ½ cup (60 g) crumbled feta or ricotta

• 1 egg (optional, for creamier texture)

• 1–2 tbsp chopped parsley or chives (optional)

• Salt and pepper to taste

For Cooking:

• 2–3 tbsp butter or oil (for greasing the pan and brushing)

• Optional: Extra butter for brushing after cooking

Step-by-Step Instructions

1. Make the Dough

1. In a large bowl, combine warm milk, yogurt, oil, sugar, salt, baking powder, and baking soda (if using).

2. Gradually mix in the flour. Start mixing with a spoon, then knead by hand for about 8–10 minutes until the dough is smooth and soft.

3. Cover the dough with a damp towel or plastic wrap and let it rest for 30–45 minutes at room temperature.

2. Prepare the Cheese Filling

1. In a medium bowl, combine mozzarella, feta/ricotta, and the egg (if using).

2. Add herbs, salt, and pepper to taste. Mix well and set aside.

3. Divide and Fill

1. Once rested, divide the dough into 6 equal portions.

2. Roll each piece into a ball and flatten it slightly.

3. Take one dough ball, roll it out into a 6–7 inch circle.

4. Place about 2–3 tablespoons of cheese filling in the center.

5. Fold the edges toward the center like a pouch, pinch to seal.

6. Carefully roll the sealed dough ball again into a flat round (~6–7 inches), being gentle so the cheese doesn’t burst through.

4. Cook the Flatbreads

1. Heat a nonstick or cast iron skillet over medium heat and lightly grease it with butter or oil.

2. Place a stuffed flatbread onto the hot skillet and cook for about 2–3 minutes per side, until golden brown spots appear and it’s cooked through.

3. Press lightly with a spatula for even browning. Adjust heat if needed to avoid burning.

4. Once done, brush with melted butter while still hot.

Repeat for all flatbreads.

Optional Add-Ons

• Add shredded cheddar or gouda for deeper flavor.

• Add mashed potatoes to the cheese mixture for a cheesy-potato version.

• Try sprinkling with garlic butter after cooking for a garlic-cheese naan vibe.

Serving Suggestions

• Serve hot with sour cream, yogurt dips, or tomato-based sauces.

• Great for breakfast, lunch boxes, or paired with soups.

• Can also be cut into wedges and served as a party appetizer.

Storage & Reheating

• Store in an airtight container in the fridge for up to 3 days.

• Reheat on a pan or in the microwave (covered with a damp paper towel).

• These also freeze well! Wrap tightly in plastic, then foil.

Nutrition (Approx. per flatbread)

• Calories: 290–320

• Protein: 10–12 g

• Carbs: 32 g

• Fat: 14–16 g

• Sodium: 420 mg