Combine the cheese, flour, salt, and cayenne pepper. Using your hands, gently stir in the egg whites. Pat the mixture into small balls and droll them in cracker crumbs until thoroughly coated. Heat the oil in a skillet. When it is hot, put the balls in the pan without crowding them. Cook over medium-high heat, turning so all sides become golden brown. Drain on paper towels. Yield: 15 small balls Note: Serve hot or cold, with a salad or pre-dinner appetizer Typed in MMformat by cjhartlin@email. Msn. Com
