1 lb. fontina
2 eggs
1/4 c. water
1 c. bread crumbs
Salad oil
Salt

Cut cheese into 1 inch cubes. In pie plate with fork, beat eggs with water. Place bread crumbs on waxed paper. Dip cheese cubes in egg mixture. Then into bread crumbs to coat evenly. Repeat until each cheese cube is coated twice.

In 3 quart saucepan over medium heat, heat about 3/4 inch salad oil to 325 on deep fat thermometer (or heat oil in electric skillet set at 325 d degrees). Fry cheese cubes, a few at a time, about 1 minute or until golden brown. With slotted spoon, remove fried cheese to paper towel lined over safe plate. Keep warm in 200 oven while you fry more batches. When all the cubes are fried you may sprinkle cheese cubes with salt. Serve immediately while they are soft and creamy inside. Makes about 30 hors d'oeuvres.

Use your imagination and use your favorite semi-soft cheese in place of the fontina, but watch your salt, some cheeses won't need the extra salt.