Yes. Let's do this:
1. You'll want these balls in your face.
2. These are the only blue balls you'll ever want.
3. How many of these balls can you fit in your mouth?
4. - Infinity/dependent on the ratio of teenaged boys in your general vicinity.
Anyhoo, I served these as part of a special date night dinner for my beloved last month, and the aforementioned beloved was so enamored with them, retelling of the eating involved the 'O face' and much rolling back of the eyes.
So of course I had to bring them to a potluck dinner last weekend.
Well, I didn't exactly bring them as much as I prepped them ahead of time and then deep fat fried them on the spot. Because nothing proves a friendship more than letting someone fill your house with the stench of fried oil and massacre the top of your stove with grease.
Understand this: you MUST have them assembled and in the freezer no less than four hours before you want to make/serve them as they need to be frozen SOLID. (And now they're COLD blue balls! Ha!)
Deep Fried Blue Balls
1/2 pound Cambozola cheese (it's a very creamy blue, super stinky)
1/2 cup all-purpose flour
2 eggs, beaten
1 cup panko (don't even THINK about using pedestrian bread crumbs!)
Enough oil to be able to submerge four balls at once in a small saucepan
Balsamic glaze (just reduce down some 40% balsamic vinegar and 60% brown sugar mixture over medium high heat for five minutes)
* Roll the cheese into ping-pong-ball sized balls.
* Roll the balls around in the flour.
* Dip the balls into the eggs.
* Roll the balls around in the panko.
* Place them in a sealable container and freeze for four hours.
When you're ready to cook them, be *super ready* - like, ready to serve the rest of the meal ready. They'll only take about 30 seconds to fry, and you'll want to eat them while still warm/hot/oozing down your chin. Get that oil crazy hot, then gently lower four balls at a time into the oil. Kind of like tea-bagging, but without the shame. Remove with a slotted spoon onto a paper towel lined plate. Add them to whatever deliciousness you're serving them with (I recommend wine, garlic and rosemary marinated steaks) and drizzle with the balsamic glaze.