- 1/4 lb cheddar cheese, shredded
- 2 tbspns butter
- 1/2 cup shifted all-purpose flour
- 1/4 tspn cayenne pepper
- small jar stuffed olives
Fry a few at a time in deep oil or fat heated to 375 degrees for about two minutes, or until golden. Drain on absorbent paper and keep hot in a 250 degree oven until ready to serve.
Serve on wooden picks. Makes 25 balls.
(Origin - "Ann Seranne's Frite Pan Cookbook" by Ann Seranne, 1971. Aside: Ann Seranne was Food Editor for Gourmet magazine.)
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