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1
In a medium bowl, whisk the flour with the baking powder and eggs.
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2
In a medium saucepan, bring the milk to a simmer with the butter and the 1 teaspoon of salt.
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3
Remove from the heat and gradually stir the warm milk into the flour mixture until smooth.
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4
Wipe out the saucepan.
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5
Scrape the batter into the pan and cook over moderately low heat, stirring constantly, until the batter starts to pull away from the side of the pan, about 10 minutes.
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6
Remove from the heat and stir in the shredded cheese; let cool.
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7
Line a baking sheet with wax paper.
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8
Scoop level tablespoons of the batter onto the baking sheet and roll them into balls.
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9
Refrigerate until firm, about 15 minutes.
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10
In a saucepan, heat 2 inches of oil to 350.
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11
Working in batches, fry the cheese balls until crisp and golden, about 4 minutes.
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12
Drain the fritters on paper towels and sprinkle with salt.
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13
Serve warm, with hot sauce.
