Combine ingredients for filling.

Divide the filling into 15 balls and refrigerate for 20 to 30 minutes.

In a pot, heat about 2 inches of oil to 350°F for shallow frying the bites.

Combine 1 tablespoon of flour, 1 tablespoon of cornstarch and some S.P.O.G in a container with a lid that is larger enough to hold the ball.

In a bowl large enough for dipping the balls, combine the remaining flour and cornstarch with more S.P.O.G. Whisk in the egg white and set aside.

Place breadcrumbs in a bowl large enough to coat the balls.

Set up an assembly line: flour/cornstarch mix, egg white batter, and breadcrumbs.

Place the balls in the flour/cornstarch mix, cover with lid and shake around until balls are completely coated.

Dip each ball into the batter and then coat with breadcrumbs.

Gently place the bites into the heated oil and fry for approximately 1 minute or until the coating begins to brown.

Remove from oil and place on paper towel lined plate to remove excess oil. Serve while hot.