2 eggs, separated
½ cup milk
½ cup all-purpose flour
1 teaspoon paprika
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon ground black pepper
½ pound Gouda cheese, coarsely
shredded (2 cups)
¼ pound Asiago cheese, finely
shredded (1 cup)
2 shallots, finely chopped
2 cups vegetable oil
Place egg yolks in small bowl and whisk until light-colored. Whisk in milk. Stir in flour all at once and mix until smooth. Add paprika, nutmeg, salt, pepper, cheeses and shallots; mix well.
Beat egg whites in large bowl until stiff but not dry. Fold into flour mix-ture, stirring just until thoroughly mixed.
Meanwhile, heat oil in 6-quart saucepan over high heat. When oil is hot but not smoking (about 350 degrees), drop batter by tablespoonfuls into hot oil and cook 45 to 60 seconds or until fritters are golden brown. Remove with slotted spoon and drain on paper towels. Keep fritters warm in 250-degree oven while you cook remaining batter. Makes 4 to 6 servings.