Cheese fritters

Yield: 120 servings

Measure Ingredient
¼ cup Butter
½ cup Cold water
½ cup Chablis
¼ teaspoon Garlic, minced
⅛ teaspoon Nutmeg
⅛ teaspoon White pepper
⅛ teaspoon Cayenne
¾ teaspoon Salt
1⅛ cup Flour
6 ounces Cheddar cheese, shredded
¼ cup Parmesan
2 Eggs
Oil for frying

LA TIMES

* 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

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