Almond Cheese Ball
|Chopped blanched almonds||125 Milliliter (1/2 Cup)|
|Crushed unsalted soda crackers||75 Milliliter (1/3 Cup)|
|Shredded swiss cheese||250 Milliliter (1 Cup)|
|Shredded old cheddar cheese||250 Milliliter (1 Cup)|
|All purpose flour||50 Milliliter (1/4 Cup)|
|Cayenne pepper||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Vegetable oil||125 Milliliter (1/2 Cup)|
On waxed paper, combine almonds and crackers; set aside.
In bowl, toss together Swiss and Cheddar cheeses, flour, cayenne, black pepper and salt.
In separate bowl, beat egg whites until stiff peaks form; fold into cheese mixture.
Scooping out 1 tbsp (15 mL) at a time, form cheese mixture into balls.
Roll each ball in nut mixture to coat.
Cover and refrigerate for 1 hour or up to 24 hours.
In skillet, heat oil over medium high heat for 5 minutes; cook balls, in batches, for 2 to 3 minutes or until golden, turning often.
With slotted spoon, transfer to paper towels and let drain.
Serve warm. (Cheeseballs can be cooled, covered and refrigup to 4 hours; heat in 400Â°F/200Â°C oven for to 10 minutes or until heated through.)