Dough
2 cups (American) of water
1 package chicken broth cube
2 cups (American) of wheat flour
1/2 cup (American) of oil
Salt to taste
Filling
300 g of mozzarella shredded
Oregano to taste
Coating
1 egg
Salt to taste
4 tablespoons (sopa) of water
2 scoops (chalice) of croissant flour
1/2 scoop (chalice) of grated cheese
Dough
2 cups (American) of water
1 package chicken broth cube
2 cups (American) of wheat flour
1/2 cup (American) of oil
Salt to taste
Filling
300 g of mozzarella shredded
Oregano to taste
Coating
1 egg
Salt to taste
4 tablespoons (sopa) of water
2 scoops (chalice) of croissant flour
1/2 scoop (chalice) of grated cheese
Dough
Put all the ingredients in a pot and heat it without stopping until it detaches from the bottom of the pan
Let it cool down
With floured hands, separate small portions of dough, open them on the palm of your hand, and put a piece of cheese in the center
Sprinkle with oregano and roll into balls
For the coating, beat the egg with salt and water
Moisten the balls with this mixture and then pass them through a mixture of croissant flour and grated cheese
Fry in hot oil and serve immediately, still warm.
