For Cheese Balls
1 cup grated sharp cheddar cheese
1/2 cup find bread crumbs
5 drops Worcestershire sauce
1 egg, beaten
vegetable oil, for frying
For Chili Mayo
1 cup mayo
6 tblsp chili sauce (I would reduce this...very hot!)
1 tsp lemon juice
1/2 tsp salt
1/2 tsp cayenne pepper (go slow...very spicy mayo)
1. To make cheese balls: cover a cooling rack with three layers of paper toweling. In a bowl, combine cheese, bread crumbs, Worcestershire sauce, and beaten egg. Roll dough into balls about 1 inch in diameter. Set aside.
2. To make the chili mayo: Combine mayonnaise, chili sauce, lemon juice, salt, and cayenne pepper in a bowl and mix well. Cover and chill until ready to use.
3. Heat 1 1/2 inches of oil to 375 F in a heavy, deep, flat-bottomed pan or electric fryer. Use a slotted spoon to transfer balls, one at a time, into hot oil. Fry balls in batches of four (to keep oil temperature from dropping), turing once, until both sides are golden brown, about 2 minutes on each side. Remove with slotted spoon to prepared rack. Cover with additional paper towels and allow to drain. Serve immediately or keep warm in a 200 F oven until ready to eat. Serve with Chili Mayonnaise.