Bolitas de Queso

Makes 3 dozen

Ingredients:

• 1 pound Edam cheese, shredded
• 2 egg whites
• 6 tablespoons all-purpose
flour, plus extra for dredging
• vegetable oil for frying

 

For the guava sauce:

 

• 7 ounces guava paste
• 1⁄3 cup white vinegar
• 1 tablespoon chopped cilantro
• 1⁄4 cup of water

 
 
Procedure:

1. Prepare the guava sauce: In a small saucepan over medium-high heat, combine the guava paste with the vinegar and a half-cup of water. Using a whisk, break down the guava paste, and cook until it dissolves into a smooth sauce, about 4 minutes. Remove the sauce from the heat, and stir in the cilantro. Set aside to cool to room temperature.

2. Prepare the dough: Place the shredded cheese in the bowl of a standing mixer, and with the paddle attachment, beat on medium speed until the cheese pulls away from the edges of the bowl and forms a ball. Add the egg whites, and mix until they incorporate into the cheese. Add 6 tablespoons of flour, and mix until a unified dough forms. Refrigerate the dough for about 30 minutes to facilitate the shaping of the balls.


3. Scoop out a tablespoon of the dough, and using the palms of your hands, roll it into a small ball. Repeat with the remaining dough, and set the cheese balls aside.

4. In a frying pan, or deep fryer, heat about 3 inches of vegetable oil to 350°F. Dredge the cheese balls in flour, patting off any excess, and carefully drop them, in batches, into the hot oil. Fry for 2 to 3 minutes until golden brown. Using a slotted spoon, remove the cheese balls from the oil, and set aside to drain on paper towels. Serve immediately with the guava sauce for dipping.