Servings: 4 to 6

3/4 cup cottage cheese ¾ cup cottage cheese
· 1/2 pound Parmesan cheese, grated · ½ pound Parmesan cheese, grated
· 1 pound cheddar or Monterey Jack cheese, grated · 1 pound cheddar or Monterey Jack cheese, grated
· 11/2 cups seasoned flour · 1½ cups seasoned flour
· 2 cups eggs, beaten, about 6 eggs · 2 cups eggs, beaten, about 6 eggs
· Oil for deep frying · Oil for deep frying

Combine all ingredients in a mixing bowl. Refrigerate for 1 hour before cooking.
Portion desired-size balls using an ice cream scoop with a thumb trigger release. Carefully place portioned cheese balls into 350-degree oil for 2 to 3 minutes. Drain finished cheese balls on a pan lined with paper towels. Serve with fresh marinara sauce or salsa on the side.