6 egg whites
4 cups shredded sharp, yellow Dutch cheese
Oil for deep-frying
Beat egg whites until stiff. Mix in the cheese until well blended. Form into balls (about 1’ diameter) Keep hands well-floured while ball-forming.
Deep fry in hot oil until golden brown, careful not to over-fry, to prevent bitter taste. Serve piping hot. Yields about 60 balls.
Can also be kept in the freezer, unfried, after firming up. Store in airtight containers until needed.