Bolitas de Queso

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

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.

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.

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.