Blend up the pork rinds so we can use it for “breading”
Start with 75g of grated cheese
Add a teaspoon of sodium citrate
Add 15ml of boiling water
Nuke the cheese in the microwave until it melts, and blend it to make sure that the cheese emulsifies into the water and any oils that have come out of the cheese from melting it
Scoop the cheese into some cling wrap and wrap it up and put it in the fridge until it becomes slightly solid but still slightly maleable.
Cut the cheese into half, and form each into a ball using the heat of your hands to properly form it
You can use cling wrap to keep them into a ball form, but I use an Iceblock mold for making ice balls for scotch … put the cheese in the freezer for about 15 mins just to make sure it stays solid and in a ball.
Beat egg into a bowl, put the pork rinds into a saucer so you can dip the cheese ball into egg to coat it well and then into the pork rinds so they stick to it.
I dunk it in egg a second time, and into the rinds again.
Deep fry it (in tallow or lard) for about 3 mins or until golden
The balls may split a little where it touched the basket, try to put that bit at the bottom when you plate it and no one need ever know.