Parmesan Puffs

Photo by Roland Bello

Ingredients

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

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