How to make
Grate the cheeses on a grater, add beaten egg whites and season with finely chopped parsley, dill and black pepper. Shape balls the size of a walnut and roll them in the corn flour.
Leave them for 30 minutes in the refrigerator to solidify. Prepare a batter of flour, beaten egg yolks and beer. Each ball is dipped first in crumbing and then in crushed cornflakes.
Fry the aromatic cheeses in hot oil until golden.
