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Almond Cheese Ball

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Ingredients
  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
  Salt 1 Pinch
  Egg whites 2
  Vegetable oil 125 Milliliter (1/2 Cup)
Directions

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 400°F/200°C oven for to 10 minutes or until heated through.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Snack
Occasion: 
Christmas
Ingredient: 
Cheese
Interest: 
Party

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