Southern Cookbook

Authentic Brazilian cheese balls (pão de queijo) have a naturally crispy, golden-brown crust and a soft, chewy interior. Using a mix of sour and sweet tapioca starch (polvilho azedo and polvilho doce) along with a sharp cheese blend creates the best crunchy texture.

Ingredients

• 2 cups tapioca flour or starch (ideally a 50/50 mix of sour and sweet tapioca flour)

• ½ cup whole milk

• ½ cup water

• ⅓ cup vegetable oil (or olive oil)

• 1 tsp salt

• 1 large egg (room temperature)

• 1½ cups finely grated cheese (blend of Parmesan and mozzarella, or a sharp farm cheese like Cotija or queso fresco)

Instructions

• Scald the liquids: In a small saucepan, combine the milk, water, vegetable oil, and salt. Bring it to a quick boil or heat until you see the first bubbles, then remove it immediately from the heat.

• Scald the starch: Place the tapioca flour into a large mixing bowl. Pour the hot liquid mixture directly over the flour and stir well with a wooden spoon. The mixture will look gummy, lumpy, and uneven.

• Cool the dough: Let the scalded dough cool down for 10 to 15 minutes. (This step keeps the hot starch from scrambling the eggs.)

• Add the eggs and cheese: Mix in the egg and the finely grated Parmesan and mozzarella cheese. Knead or stir with your hands until the dough becomes sticky, uniform, and pliable.

• Shape the balls: Lightly oil or wet your hands with water so the dough does not stick. Scoop out portions of dough and roll them into smooth, golf-ball-sized spheres (about 1 to 2 tablespoons each).

• Bake for crispiness: Place the balls on a parchment-lined baking sheet, leaving space between them. Bake at 400°F (200°C) for 20 to 25 minutes until the exterior is deeply golden-brown, puffed, and crisp.

• Serve immediately: Enjoy them hot from the oven while the outer crust is at its crispiest.