Prep 15 mins
Cook 5 mins
A savory little mouthful from the New England chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
- 1 cup flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon dry mustard (Coleman's preferred)
- 2 eggs, separated
- 1⁄2 cup milk
- 1 cup American cheese, grated
- oil or fat, for frying
- Sift first five ingredients together.
- Beat yolks and add to milk.
- Stir into dry ingredients and mix well; add cheese.
- Beat whites until stiff and fold into batter.
- Preheat fat or oil to 360F in a large skillet.
- Drop batter by spoonfuls into hot fat and cook until golden brown.
- Drain on paper towels before serving.
a little too salty and pretty tasteless
Delicious! Easy for experianced chefs and perfect for parties or movie nights! I, However found them a bit salty, but fixed the problem by making a sour cream dipping sauce with ranch dressing and hot sauce!
I made these with cheddar cheese. I thought they were more trouble than they were worth. I was hoping they would be cheesier. They would be good with some kind of dipping sauce.