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1. Combine the grated cheese and flour in a deep mixing bowl and toss them together with a spoon. Spread the cracker crumbs on a piece of wax paper and set aside.
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2. With a wire whisk or a rotary or electric beater, beat the egg whites until they are stiff enough to stand in unwavering peaks On the whisk or beater when it is lifted from the bowl.
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3. Scoop the egg whites over the cheese mixture with a rubber spatula, add the mustard, and fold the ingredients together gently but thoroughly.
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4. To make each cheese ball, scoop up a heaping tablespoonful of the cheese mixture and mold it into a ball by placing a second tablespoon on top. Slide the cheese ball off the spoon onto the cracker crumbs and roll it about to coat it evenly.
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5. Transfer the cheese ball to a piece of wax paper and set it aside while you proceed to shape and coat the remaining balls. (At this stage, the cheese balls can be draped with wax paper and refrigerated for up to 12 hours or overnight if you like.)
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6. Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of about 3 inches and heat the oil until it reaches a temperature of 375 on a deep-frying thermometer.
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7. Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of about 3 inches and heat the oil until it reaches a temperature of 375 on a deep-frying thermometer.
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