Parmesan Puffs

Parmesan Puffs
Photo by Roland Bello

Ingredients

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

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


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