Parmesan Puffs

Parmesan Puffs
Photo by Roland Bello

Ingredients

  • 1 deep-fat thermometer
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • ¼ cup all-purpose flour
  • 4 large egg whites
  • 6 cups vegetable oil
  • 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
    • 1 cup grated Parmesan
    • 1/4 teaspoon salt
    • 4 tablespoons unsalted butter
    • 1/4 cup milk
    • 2 large eggs
    • 1/2 cup all-purpose flour
  • Parmesan Puffs
    • 1 cup freshly grated Parmesan
    • 1 pinch cayenne
    • vegetable oil
    • 2 large egg whites
  • Parmesan Puffs
    • 6 cups vegetable oil
    • 3 ounces Parmigiano-Reggiano, finely grated
    • 2 large egg whites
  • Parmesan Puffs
    • 1 tablespoon water
    • 2 large egg white
    • 1/3 cup grated Parmesan
    • 2 teaspoons all-purpose flour
    • 1/4 teaspoon vinegar
    • 2 tablespoons dry bread crumbs
    • +1 other ingredients


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