Cheese balls

Ingredients

Cheese:

150 gr / 5 oz gouda, grated

150 gr / 5 oz regato, grated

150 gr / 5 oz edam, grated

2 eggs, only the white

Instructions

In a bowl, add the three kinds of cheese and the eggs. Mix them carefully until you have a compact mass.

Then, take a small part of the mixture and form small balls.

When you are done, put cling film on a plate to cover them and put them in the refrigerator for half an hour so that they can cool down (when we were forming the balls, the warmth from our hands made the mixture softer. If we fry them now they will lose they form in the pan). You can keep them there for a few days if you do not want to consume them all at once.

After you take them out of the refrigerator you must fry them immediately. It is better to fry them right before you eat them.

In a pot or a frying pan put oil (NOT olive oil) and let it reach a temperature of about 180 °C / 355 °F.

When the oil is ready we pout the cheese balls in. Don’t stir them. If you see that they are stuck at the pan move them slightly.

Fry them for about 2 minutes. When you take them out of the pan put them on a plate with a paper towel on, to absorb the extra oil.

It is better if they are consumed warm.

Enjoy!