Jackie and i went to lunch on Thursday to BXL Zoute. we has this as an appetizer. it was "off the hook " delicious. i approached the manager and asked for the recipe. she actually gave the the recipe, hand written! she told me under no circumstances, "i don't want to see those "balls" in midtown." we both laughed together. so i will not share the measurements of this recipe with you all but i'll certainly provide you with the ingredients.
Whole milk
Roux
Chicken stock
Emmental cheese
salt
egg and flour
canola oil
make the roux. add the milk, cheese, and chicken stock. mix really good with a whisk. cool in the refrigerator. make individual balls, about the size of ping pong balls and deep fry in canola oil.
http://bxlrestaurants.com/bxl-zoute.html
i urge you to go to this restaurant.
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