Bolita di Keshi

1. Finely grate and toss together 1 lb sharp yellow cheese (cheddar or oude boerenkaas) and 1 lb white cheese (such as feta, ricotta or queso blanco).
2. Stir in 6 beaten eggs and 5 tablespoons cornstarch.
3. Shape the mixture into small balls (these can be kept indefinitely in the freezer).
4. Drop the balls into deep, hot fat and fry until golden.
5. Serve piping hot on toothpicks.

Tips from the ZestyPlate Kitchen

• Grate both cheeses finely so the mixture comes together smooth enough to shape.
• Keep each ball small, which lets the centre go molten before the outside takes on too much colour.
• Chill or freeze the shaped balls before they hit the oil, so they don't fall apart.
• Fry in genuinely hot fat and eat them quickly, while the middles are still soft and stringy.