Boule de Fromage Frit

French-Fried Cheese Balls

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 small egg white
  • 1 cup grated Gruyère, or Swiss cheese (


  1. Using a whisk, beat 1 egg white to a froth. Add cheese, parsley, onion, and cayenne. Mixture should be thick and heavy. Beat well and then add more cheese if necessary. Amount of egg white will determine thickness. Heat oil to 320.
  2. Shape cheese mixture into ¾-inch balls. Roll them in flour, then egg white