This recipe comes to us from Judy Tolliver.
Makes 2 dozen appetizer-sized balls.
Preheat oven to 375&DEG;. Boil the following until white foam appears (on stove or in microwave):
½ cup vegetable oil
1/3 cup water
1/3 cup milk
(1 tsp salt optional)
Add this hot mixture to 2 cups tapioca starch. Mix well with wooden spoon
and let rest for about 15 minutes. You will get white ball. Mix in 2 eggs
and about 6 ounces grated hard cheese (e.g., parmesan). You will get a
gooey, sticky mass.
To form balls, cover hands with grease, use a teaspoon and quickly roll
into ball shape as best you can (they will smooth out during baking).
Better yet, use a miniature ice-cream scoop. Each ball should be about 1-
½ inch in diameter. Bake on lightly greased sheet or on parchment paper.
Bake for 15-20 minutes, depending on size, until tops begin to brown.