MINI CHEESE PUFFS

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.