1 1/2 cup (375 ml) Comté cheese (Juraflore brand, or other), grated

1 cup (250 ml) Vacherin cheese, grated

1/2 cup (125 ml) Parmesan cheese, grated

2 eggs

1 teaspoon (5 ml) fresh parsley, chopped

1 pinch ground nutmeg

Pepper

Vegetable oil, for frying

In a food processor, combine the cheese, eggs, parsley and nutmeg. Season with pepper.

Place the flour in a first bowl, the beaten eggs in a second and the breadcrumbs in a third bowl.

With your hands, form small cheese balls of about 7.5 ml (1 1/2 teaspoons) with the cheese mixture. Place on a baking sheet.

Once all the cheese is formed, dip the balls in the flour, then into the egg. Shake well to remove any excess, then roll in the breadcrumbs. Place on the baking sheet. Refrigerate for 5 minutes.

Meanwhile, sift the breadcrumbs and beaten eggs separately.

Remove the cheese balls from the refrigerator and dip back into the beaten eggs and breadcrumbs. Refrigerate for 5 minutes and strain the ingredients as before.

Dip the balls a third time into the two ingredients. Refrigerate for 5 minutes (the cheese balls can be stored for later use from this point, frozen until ready to fry).

Preheat the oil in the fryer to 180 °C (350 °F).

Fried the cheese balls, a few at a time, for about 1 minute. If they are frozen, continue frying for another 1 minute. Drain on paper towels.

Let cool slightly and serve immediately, as appetizers or as a starter on a bed of greens.

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