Ingredients:
 
Fritters:

1 (8-oz.) package cream cheese, softened
24 oz. Cheddar Cheese, shredded
24 oz. Monterrey Cheese, shredded
8 oz. Jalapenos, deseeded and finely chopped
1 teaspoon Lawry’s seasoning

Breading:

¼ cup all purpose flour
1 .5 quarts bread crumbs

Egg Wash:

4 eggs
1 cup water
 
Directions:

Place the softened cream cheese, shredded Monterrey, Cheddar, deseeded jalapenos and seasoning in a mixing bowl and mix well.

Using a level tablespoon as measurement, measure cheese fritters.

Roll into balls and place on a plate or sheet pan and set aside.

Prepare the breading station.

Breading Station:

Place flour in a 1/2 size foil pan.

Crack the eggs and add water in a second 1/2 size foil pan. Whip to create egg wash.

Place bread crumbs in a third 1/2 size metal foil pan. Place an empty 1/2 size foil pan next to the bread crumbs to hold the breaded cheese balls.

Place the unbreaded cheese balls next to the flour and start the breading procedure.

Breading Procedure:

Place 20 cheese balls into flour and toss gently to coat.

Shake off excess flour and place cheese balls into egg wash and cover cheese balls completely with egg wash.

Transfer cheese balls to bread crumbs and toss gently to coat. Shake off excess bread crumbs and return cheese balls to egg wash.

Return cheese balls to bread crumbs once more and toss gently to coat thoroughly.

Place on sheet tray lined with parchment paper.

Frying Procedure:

Heat counter top fryer or frying pan filled with oil to 360 degrees.

Fry cheese balls for about 1 1/2 minutes on until golden brown and place fritters on a plate lined with paper towel to absorb excess grease.

Serve immediately with ranch dressing for dipping.