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Almond Cheese Ball Recipe
|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|
|Vegetable oil||125 Milliliter (1/2 Cup)|
Serving size: Complete recipe
Calories 4489 Calories from Fat 3240
% Daily Value*
Total Fat 366 g563.4%
Saturated Fat 123.9 g619.4%
Trans Fat 2.6 g
Cholesterol 494.5 mg164.8%
Sodium 2394.5 mg99.8%
Total Carbohydrates 137 g45.6%
Dietary Fiber 17.7 g70.7%
Sugars 15.5 g
Protein 174 g347.1%
Vitamin A 140.3% Vitamin C 2%
Calcium 448.9% Iron 65.5%
*Based on a 2000 Calorie diet
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 400Â°F/200Â°C oven for to 10 minutes or until heated through.)