Almond Cheeseballs

• 12 cup blanched almond, chopped
• 13 cup soda cracker, crushed
• 1 cup swiss cheese, shredded
• 1 cup old cheddar cheese, shredded
• 14 cup all-purpose flour
• 14 teaspoon cayenne pepper
• 14 teaspoon black pepper
• 1 pinch salt
• 2 egg whites
• 12 cup vegetable oil

1. Combine almonds and crushed crackers on waxed paper; set aside.
2. In bowl, toss cheeses, flour, cayenne, pepper and salt.
3. In a separate bowl, beat egg whites until stiff peaks form; fold into cheese mixture.
4. Scooping out 1 tbsp (15 mL) at a time, form into balls.
5. Roll each ball in nut mixture to coat.
6. Cover and refrigerate for 1 hour or up to 24 hours.
7. In skillet, heat oil over medium-high heat for 5 minutes.
8. Cook balls in batches for 2 to 3 minutes or until golden, turning often.
9. Remove with slotted spoon; let drain on paper towels.
10. (Cheeseballs can be cooled, covered and refrigerated for up to 4 hours; heat in 400 F (220 C) oven for 8 to 10 minutes or until heated through).

blanched almond, soda cracker, swiss cheese, cheddar cheese, flour, cayenne pepper, black pepper, salt, egg whites, vegetable oil

Taken from www.food.com/recipe/almond-cheeseballs-510653 (may not work)