Parmesan Puffs

Parmesan Puffs
Photo by Roland Bello

Ingredients

  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • 4 large egg whites
  • 6 cups vegetable oil
  • 1 deep-fat thermometer
  • ¼ cup all-purpose flour
  • ¼ pound finely grated Parmigiano-Reggiano

Heat 2 inches oil in a deep 3-quart heavy saucepan over moderate heat until it registers 360°F on thermometer. While oil heats, mix together cheese, flour, pepper, and salt in a bowl until combined well. Beat whites in another bowl with an electric mixer until they just hold stiff peaks. Fold in ...

View full recipe at Epicurious

Comments

Variations on Parmesan Puffs

  • Parmesan Puffs
    • 2 large eggs
    • 4 tablespoons unsalted butter
    • 1/4 cup milk
    • 1/4 teaspoon salt
    • 1/2 cup all-purpose flour
    • 1 cup grated Parmesan
  • Parmesan Puffs
    • 2 large egg whites
    • vegetable oil
    • 1 pinch cayenne
    • 1 cup freshly grated Parmesan
  • Parmesan Puffs
    • 2 large egg whites
    • 6 cups vegetable oil
    • 3 ounces Parmigiano-Reggiano, finely grated
  • Parmesan Puffs
    • 2 teaspoons all-purpose flour
    • 2 large egg white
    • 1/4 teaspoon vinegar
    • 2 tablespoons dry bread crumbs
    • vegetable oil
    • 1 large egg yolk
    • +1 other ingredients


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