How to make
Shred all the cheeses with a grater. Add the whisked egg whites and stir.
Season with the finely chopped dill and parsley, and black pepper to taste.
Form small walnut sized balls with your hands and roll them in corn meal. Chill the cheese balls in the fridge for 30 minutes.
Prepare the batter by mixing the two kinds of flour, the whisked egg yolks and the beer.
Dip each ball in the batter and then roll the into the crushed corn flakes. Deep fry in hot oil for a few minutes.
Enjoy!
