Yield: 120 servings
|½ cup||Cold water|
|¼ teaspoon||Garlic, minced|
|⅛ teaspoon||White pepper|
|6 ounces||Cheddar cheese, shredded|
|Oil for frying|
* Houlihan's, Torrance. Combine butter, water, wine, garlic, nutmeg, white pepper, cayenne and salt in med saucepan. Bring to a rapid boil over high heat. Add flour all at once, stirring rapidly with a wooden spoon until dough leaves the sides of the pan. Remove from heat and add cheeses, stirring constantly until thoroughly blended. Beat in egs, one at a time. While batter is still warm, scoop balls, about 1/2t for each fritter. Roll dough into unigorm round balls. Place on lightly floured baking sheet and chill 6-8 hrs, or overnight. Do no cover while chilling. Heat oil to 360 F. Cook in hot oil until golden brown and crisp. Remove with slotted spoon, drain.
Submitted By DAN KLEPACH On 04-28-95