Pan-Fried Cheese Bread Rolls with Parmesan and Herbs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Brazilian-style cheese bread balls pan-fried until golden, stuffed with Parmesan and fresh herbs for a savory snack or appetizer. This Brazilian-inspired recipe, ready in about 30 minutes, turns tapioca flour (polvilho), whole milk, unsalted butter into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 180 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 8 Brazilian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, combine 1 cup whole milk, 1/4 cup unsalted butter, and 1 tsp salt. Bring to a boil over medium heat until butter melts and mixture boils.
  2. Step 2: Remove from heat and quickly stir in 2 cups tapioca flour until smooth and forms a sticky dough. Let cool for 10 minutes.
  3. Step 3: Transfer dough to a mixing bowl and beat in 2 large eggs one at a time until fully incorporated and dough is smooth.
  4. Step 4: Fold in 1 cup grated Parmesan cheese, 2 tbsp finely chopped fresh parsley, and 1/2 tsp black pepper.
  5. Step 5: Heat 1/4 cup vegetable oil in a large skillet over medium heat. Shape dough into 1 1/2-inch balls and fry in batches for 3-4 minutes per side until golden and puffed.
  6. Step 6: Drain on paper towels and serve warm as a cheesy, herbaceous snack.

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