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Deep-Fried Dill Pickle Fondue Balls



2 eggs whites -- slightly beaten
1 cup Swiss cheese -- grated
1/3 cup dill pickles -- chopped
dash garlic salt
1/2 cup dry bread crumbs


Combine egg whites, swiss cheese, chopped pickles and garlic salt. Drop by teaspoonsful into the bread crumbs; roll and coat well while forming small balls. Chill until ready to serve.
Fry in deep fat (375 degrees) until golden brown, about 2-3 minutes. Drain well on paper towels. About 2 dozen appetizers













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