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Deep-Fried Dill Pickle Fondue Balls

2 Eggs whites; slightly beaten
1 c Swiss cheese; grated
1/3 c Dill pickles; chopped
1 ds Garlic salt
1/2 c 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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