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


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