Hot Cheese Balls
These tasty little cheddar cheese balls are crunchy on the outside, melty on the inside.
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1/3 cup milk
1/4 cup dry sherry
1/2 cup Wisconsin Sharp Cheddar Cold Pack cheese
1/4 teaspoon salt
2/3 cup bread crumbs, fine and soft
1 egg white, lightly beaten
Cornflake crumbs or bread crumbs, fine and dry
- In a skillet, melt butter and blend in flour. Add milk and sherry. Heat, stirring constantly, until mixture boils and becomes very thick.
- Remove from heat and stir in cheese spread, salt and bread crumbs. Turn into shallow pan and chill thoroughly.
- Shape chilled mixture into small balls about 1 1/4-inches in diameter; roll in flour. Dip cheese balls in egg white, then roll in cornflake crumbs. Allow to dry a few minutes, then dip again in egg and crumbs.
- In a skillet, heat cooking oil. Fry the cheese balls, a few at a time, 45 to 60 seconds or just until browned. Drain on paper towels. Serve warm.
Makes 12 servings.
Tip: Cheese balls may be prepared ahead and reheated 12 to 15 minutes in a 300°F (150°C) oven.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.