Serves: approximately twelve 1-inch cheese balls (or 24 mini cheese balls)
1⁄2 lb. Gouda Cheese, shredded 2 egg whites 3 tbsp all-purpose flour (plus extra flour for dredging) Big Horn Ultra Premium Olive Oil for frying Mustard for dipping
In a food processor, shred the cheese, then change the blade and mix with the egg whites and all-purpose flour until dough forms. Scrape out the dough and place it into a Ziploc bag. Mold into a log and refrigerate 10-15 minutes.
Heat olive oil in a small pan. Make sure that there is enough olive oil to cover the size of the balls you make.
Remove cheese dough from the refrigerator. Make small 1-inch balls. Pinch off dough and roll into balls about an inch in diameter. Drop these into hot olive oil, about 6 at a time. Cook until golden brown. Scoop out with a slotted spoon onto a paper towel to drain. Serve with mustard.