These quick savory bombs are fried balls of dough that are filled with ricotta, salami, and melted cheese. Served as a snack or appetizer, they are so satisfying and delicious.
The process of making the quick savory bombs begins with making a dough by mixing milk with olive oil, baking powder, salt, and flour. Then, after the dough has rested, portions of it get rolled out and stuffed with the ricotta, cheese, and salami before being fried in hot oil. The resulting dough balls will be crispy and golden, and filled with oozing cheese.
What are Quick Savory Bombs?
Quick savory bombs are fried dough balls that are filled with a mixture of ricotta, cheese, and salami. The ricotta offers a creaminess to the filling while the melted cheese has a gooey texture.
Pro Tips
- Don’t skip the step of resting the dough for 15 minutes as it will make it easier to roll out and result in dough balls with a more tender texture.
- If you find that your dough is sticking to your rolling pin, you can dust it with some flour as you roll it out.
- Make sure that the bombs are thoroughly sealed so that they don’t burst open in the hot oil.
- The oil should be heated to around 350 F (177 C) for optimal frying.
Frequently Asked Questions
Can I Make the Quick Savory Bombs Vegetarian?
Yes, you could! In this case, you would only have to omit the salami to make the bombs suitable for a vegetarian diet. If you would like to add something that is a little salty and briny to the filling to replace the salami, you could add some sliced olives or oil packed sun dried tomatoes.
What Type of Cheese is Best in the Quick Savory Bombs?
These bombs use ricotta for creaminess and a shredded cheese for more texture. For the cheese, something like mozzarella would work particularly well but you could use Swiss, provolone, white cheddar, or any other meltable cheese that you enjoy instead.
What Temperature Should the Oil Be?
The best temperature for frying is around 350 F (177 C). If it is heated too low, the bombs will cook too slowly and absorb the oil whereas if it is too hot, they might burn before they are fully cooked through.
How to Store Quick Savory Bombs
These quick savory bombs are best to eat as soon as they come out of the fryer, as just like other fried foods, they will lose their crispness as they sit. However, if you do have some leftovers, you could store them in a covered container in the fridge where they should keep for a few days. When you are ready to reheat them, you can warm them up in an air fryer or an oven which should help return them to their original texture.
Ingredients
How to Make Quick Savory Bombs
In a bowl, mix the oil with the milk until combined. Stir in the flour, salt, and baking powder, and knead until a smooth dough forms. Allow it to rest for 15 minutes.
In a bowl, mix the oil with the milk until combined. Stir in the flour, salt, and baking powder, and knead until a smooth dough forms. Allow it to rest for 15 minutes.
Divide the dough into portions and roll each portion out in a circle.
Divide the dough into portions and roll each portion out in a circle.
Top each circle of dough with some of the ricotta cheese, cubed cheese, and salami. Wrap the dough around the filling and pinch the edges to seal them.
Top each circle of dough with some of the ricotta cheese, cubed cheese, and salami. Wrap the dough around the filling and pinch the edges to seal them.
Fry the bombs in a pot of hot oil until they are golden brown.
Fry the bombs in a pot of hot oil until they are golden brown.
Serve and enjoy!
Serve and enjoy!
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