1 c. whole blanched almonds
2 c. finely shredded Cheddar cheese (8 oz.)
1/4 c. all-purpose flour
2 egg whites
Vegetable oil for deep-frying

Coarsely chop almonds and spread on a piece of wax paper. In a bowl lightly mix cheese and flour. In a large bowl, beat egg whites until stiff. Sprinkle cheese flour mixture over egg whites; gently fold together.

Form mixture into 16 to 18 equal balls. Roll cheese balls in almonds to coat; cover and refrigerate until ready to cook. To cook, in a deep, heavy saucepan, heat about 2 inches of oil to 350 degrees (180 C) or until a 1 inch bread cube turns golden brown in about 65 seconds. (Be sure oil is not too hot, or almonds will brown before centers of cheese balls are heated through.) Add cheese balls to hot oil, a few at a time, and cook until golden on all sides. Drain on paper towels and serve hot. Makes 16 to 18.