Traditional pasta with cheese takes on a new flavor thanks a popular American ranch sauce made with a mixture of mayonnaise, yogurt, dried parsley, dill, onions, garlic and salt and pepper. In addition, the dish moves to a new level, turning into deep-fried balls: crispy on the outside and with melted сырно-сливочным наполнением. 
Time: 2 час.25 minutes Difficulty: medium Quantity: one 6pcs. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. whole milk
- 170 gr pasta in the form of horns
- 110 gr. Monterey Jack Cheese, Coarsely Grated
- 60 gr coarsely grated mozzarella
- 30 gr chopped cream cheese
- 2 tbsp. l (30 gr.) Butter, chopped small pieces
- 2 packs (30 g each) of a dry ranch spice mix (1/3 st.)
- 1/2 tbsp. flour
- 2 large eggs, slightly beaten
- 1 tbsp. breadcrumbs
- Vegetable oil, for frying
- 1/2 tbsp. mayonnaise
- 1/4 Art. yogurt
- Special equipment: a volume for an ice cream spoon 30 ml (optional) and deep fat frying thermometer
Recipes with similar ingredients: milk, pasta, Monterey cheese jack, mozzarella cheese, cream cheese, butter, ranch seasoning, premium flour, eggs, breadcrumbs, mayonnaise, yogurt
Recipe preparation:
- Place the milk and pasta in a small saucepan and bring to boil over medium heat, stirring often to prevent the horns from sticking together. Cook at a slow boil until the paste is soft and milk do not thicken to the consistency of oily cream (3-4 minutes). Take off stew-pan with fire, add Monterey cheese, mozzarella, creamy cheese, butter, 1 pack of ranch dry spice mix (8 tsp) and 1.5 tsp salt. Stir until smooth, thick and creamy consistency. Pour the mixture into a shallow bowl and cool to room temperature to freeze.
- Meanwhile, put flour, eggs and breadcrumbs in 3 individual small dishes. Season with salt and pepper.
- Using a 30 ml or 2 ordinary ice cream spoon tablespoons, select and shape from the cooled pasta mixture balls and lay them on a baking sheet. Roll each ball with your hands until it becomes smooth, then sprinkle it with flour, dip in eggs to completely cover and roll in breadcrumbs. Place the balls back on the baking sheet and refrigerate for at least 1 hour.
- Pour enough in a large, thick-bottomed pan vegetable oil, so that its level reaches 5 cm. Attach deep-fried thermometer. Heat oil over medium heat until 180 ° C.
- Fry balls in batches until golden brown outside and heating inside (about 6 minutes). Using slotted spoon, remove the balls from the oil and spread on the laid paper towel plate.
- Combine the mayonnaise with the yogurt and the remaining in a small bowl. ranch spice mixture until smooth. Move balls from pasta and cheese on a serving dish, pour a little sauce, and the remaining Serve separately for dipping.
