Recipe: Homemade Cheetos

While searching I also found this one, going to give it a go this weekend...

A SEATTLE FOOD GEEK RECIPE FOR MAKING YOUR OWN BEECHER'S FLAGSHIP CHEETOS

FOR THE POWDERED CHEESE:
50g (1/4 cup + 2 tbsp.) small pearl tapioca
50g (1 loose cup) Beecher's Flagship (cheddar) cheese, grated
15g (1/2 tsp.) water
1/2 tsp. + 1 tsp. salt, separated

FOR THE CHEETOS:
1 3/4 cup white corn meal
1/2 cup milk
2 egg whites
canola oil, for frying

Special equipment: coffee grinder, food processor, cookie press with 1/2 circular die, pastry bag with 1/2 round tip, or cookie gun

FOR THE POWDERED CHEESE:
1. Preheat your oven to 170 degrees F, or its lowest setting above that.

2. Grind the tapioca pearls in a coffee grinder for 1 minute, or until they turn to a very fine powder. Set aside.

3. In a small saucepan, combine the water and grated cheese over medium heat, stirring constantly.

4. When the cheese is fully melted into a clump-free, runny sauce, transfer it to the bowl of your food processor. Add the powdered tapioca and blend on high until it forms thick granules, about 30 seconds. If your mixture doesn't form granules, but forms a dough instead, add 1 tsp. additional tapioca and continue mixing.

5. Transfer the mixture to a nonstick or lined baking sheet and spread in a thin, even layer. Bake at 170 F for 45 minutes, or until the mixture is dry to the touch. Remove the baking sheet from the oven and allow the cheese powder to cool 10 minutes.

6. Add the cheese powder to the coffee grinder. Add 1/2 tsp. salt and grind 1 minute, or until it turns to a very fine powder.

FOR THE CHEETOS:
1. In a large bowl, combine the cornmeal, milk, egg whites, and 1 tsp. salt. Mix until combined and lump-free.

2. Add the cornmeal mixture to your cookie gun, and ensure that you can extrude it through the die. If the mixture is too dry, return it to the bowl and add 1 tbsp. milk. If the mixture is too wet to hold its shape, return it to the bowl and add 1 tbsp. of corn meal.

3. Add canola oil to a medium saucepan until it is about 2 deep. Heat to 350 degrees F.

4. Line a baking sheet with paper towels. Spread the remaining powdered cheese on a second baking sheet.

5. Carefully squirt 4-6 pumps of the cornmeal mixture directly into the oil. Fry for 15 seconds, then flip and fry for an additional 15 seconds or until golden brown. Drain briefly on the paper towels, then toss immediately in the tray of cheese powder, rolling to coat. Transfer to a plate to cool. Repeat for remaining dough, ensuring that the oil temperature holds steady at 350 degrees F.

Source: Seattle Weekly
Link: http://blogs.seattleweekly.com/voracious/2010/11/how_geeks_get_down_homemade_ch.php