Thursday, October 2, 2014


MINI CHEESE PUFFS with HOMEMADE Bleu Cheese       
adapted from ROXY    
Yields: 50 1/2 inch cheese balls

You will never go wrong serving these at a tailgate party.
Especially if you put them next to the cold beers!

2 ½ cups finely shredded cheddar cheese blend of your choice**
¾ cup grated Parmesan cheese
2 Large eggs
4 tablespoons Wondra
1 teaspoon baking powder
Avocado oil for frying

**I use a combination of Sharp Cheddar & Monterey Jack

  • In a bowl combine all the ingredients. 
  • Mix well until mixture holds together and shape into small balls. 
  • Make sure your cheese balls are not too big since they will almost double in size when you fry them. 
  • Fry cheese balls in hot oil until golden brown. 
  • You should have enough oil so your balls are almost completely covered.
  • Drain on paper towels.

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