Deep-Fried Dill Pickle Fondue Balls

2 eggs whites -- slightly beaten

1 cup Swiss cheese -- grated

1/3 cup dill pickles -- choppeddash garlic salt

1/2 cup dry bread crumbs

Combine egg whites, swiss cheese, chopped pickles and garlic salt. Dropby teaspoonsful into the bread crumbs; roll and coat well while formingsmall 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.