Swiss Crisps
| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 1 | pound | Swiss Cheese -- block |
| 1 | large | egg |
| 1 | teaspoon | Dijon mustard |
| 1 | cup | all-purpose flour |
| 1 | cup | panko |
| vegetable oil -- enough to make a 3 inch depth. |
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Beat egg with Dijon and place in the first plate. Put the flour in the second plate. Put panko in the third plate. Cut cheese into 24 cubes. Roll cheese in the flour to coat then shaking off the extra flour. Dip cheese into egg and let the excess drip off. Roll the cheese into the panko patting on firmly. Place on a rack laid in a large pan. When all the cheese cubes are done put in a refrigerator for 15 minutes. Heat oven to 200°F. Heat 3 inches of oil in large frying pan to a temperature of 380°F. Drop a few cheese cubes into the oil and cook until all sides are golden. Place on a paper towels on plates. When drained put on a rack on a baking pan in the oven to keep warm. Finish frying the rest of cheese balls. Serve on a plate with toothpicks in a small cup. Makes 24 servings. |
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Per Serving:
102 Calories; 6g Fat (49.1% calories from fat); 7g Protein; 6g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 62mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. |