Marina's Kofte

• 1 pound ground pork
• 1 large yellow onion, coarsely grated
• 2 medium potatoes, peeled and finely grated
• 2 tablespoons fresh lemon juice
• 3 ounces halloumi cheese (or packaged mozzarella), grated (3/4 cup)
• cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup unseasoned bread crumbs
• 1 teaspoon black pepper
• 1 1/2 teaspoons baking soda
• 18 cup brandy
• 1 small bunch parsley, coarsely chopped (1/2 cup)
• 2 large eggs
• 1 tablespoon salt
• 4 to 6 cups vegetable oil for frying

1. Using your hands, gently combine the pork and onion.
2. Add additional ingredients, mixing completely and gently.
3. The idea is to preserve the texture of the meat.
4. When the mixture is fully combined, it will be slightly gooey.
5. Refrigerate for 30 minutes.
6. Pour enough oil into a medium-size heavy pot so it is at least 2 inches deep.
7. Heat to 350 degrees or the point when the oil begins to shimmer, about 7 minutes.
8. While the oil is heating, shape the mixture, a scant tablespoonful at a time, into football-like shapes.
9. Working in batches so as not to overcrowd the pan, slip the kofte into the oil.
10. Fry, turning constantly until golden on all sides, about 4 minutes.
11. Be sure to adjust the flame to keep the oil at a constant temperature and do not let it smoke.
12. Remove the kofte with a slotted spoon and drain on paper towel.

ground pork, yellow onion, potatoes, lemon juice, halloumi cheese, flour, ground cinnamon, bread crumbs, black pepper, baking soda, brandy, parsley, eggs, salt, vegetable oil

Taken from cooking.nytimes.com/recipes/6444 (may not work)