These light and savoury puffs are a favourite for children’s tea-parties.
2 egg whites
4 oz. Gruyere cheese, grated
2 oz. fine dry white breadcrumbs sufficient vegetable oil for deep-frying
In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they are frothy. Add the grated cheese and, with your fingers, work the mixture into a soft paste. Form the paste into small balls by rolling teaspoon-fuls between the palms of your hands.
Sprinkle the breadcrumbs on to a sheet of greaseproof or waxed paper. Roll each ball in the breadcrumbs so that they are coated on all sides.
Place the crumbed cheese balls on a plate and put them in the refrigerator to chill for 2 hours.
Fill a large deep-frying pan one-third full with vegetable oil. Place, the pan over moderate heat and heat the oil until it reaches 350°F on a deep fat thermometer, or until a cube of stale bread dropped into the oil turns golden in 55 seconds.
Carefully drop a few of the balls into the oil and cook them for 2 minutes, or until they are puffed and lightly browned.
With a slotted spoon, transfer the balls to kitchen paper towels to drain. Keep them warm while you fry the remaining balls in the same way.