Cheese Fritters

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            FOOD FUNNY
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Thanks to Anna Welander of Uppsala, Sweden for these words
of wisdom:

Skydivers are like Folger's coffee... good till the last drop.

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            TODAY'S RECIPE
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In a nation that boasts German, French, and Italian as its official
languages, it comes as no surprise that the cooking of Switzerland
shows the influences of these three food-loving peoples. Here is
the lineup for our week of authentic Swiss cooking:

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
Cheese Fritters (Kasekugeln)
[Cheese Spread (Beurre au Fromage)]

Tuesday's Soup or Salad
Bread and Cheese Soup (Kasesuppe)
[Onion Soup (Soupe a l'Oignon)]

Wednesday's Side Dish
Lettuce and Bacon (Lattich und Speck)
[Braised Watercress (Gedampfte Kresse)]

Thursday's Entree
Veal Roast (Kalbsbraten)
[Veal Zurich-Style (Zurcher Geschnetzeltes)]

Friday's Dessert
Black Almond Cake (Schwarze Mandeltorte)
[Wine Tart (Seche au Vin)]

These traditional cheese balls can be served as an hors d'oeuvre
with cocktails, as a first course, or as a snack at any time of day.
They can even be topped with a favorite sauce and served as a
main dish.

Cheese Fritters (Kasekugeln)

2 1/2 cups (625 ml) grated Gruyere cheese
1/2 cup (125 ml) all-purpose flour
2 eggs, beaten
1 egg yolk1/4 tsp (1 ml) freshly gated nutmeg
Salt and freshly ground pepper to taste
Oil for deep frying

Combine all the ingredients in a mixing bowl and stir to form a
thick paste, adding a little bit more flour if necessary. Shape into
small balls using a spoon and drop a few at a time into 375F
(190C) oil. Cook until golden brown and drain on paper towels.
Serves 6 to 8 as an appetizer, or 3 to 4 as a main dish.
Received on Mon Sep 4 04:07:13 2006