CRISPY ALMOND CHEESE BALLS

(18 pieces)

• 1/2 cup blanched almonds, ground
• 1/3 cup panko crumbs, or crushed cornflake crumbs
• 1 cup Swiss cheese, shredded
• 1 cup aged Cheddar cheese, shredded
• 1/4 c all-purpose flour
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground white pepper
• Pinch salt
• 2 large egg whites
• 1/2 cup vegetable oil

Combine the almonds and crumbs, and set aside. In a bowl, mix the cheeses, flour, cayenne, pepper and salt. In a separate bowl whip the egg whites until they are stiff. Fold into the cheese mixture. Scoop one tablespoon of the cheese mixture and form into a ball. Roll in the crumb mixture. Place the balls in the refrigerator for at least 1 hour and up to 24 hours. In a skillet, heat the oil. Cook the balls in small batches until golden brown, turning often, about 2 - 3 minutes. Transfer to paper towels to drain. Serve warm. The cheese balls can be cooled and reheated in a 400°F oven for 8 - 10 minutes until heated through.

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