Parmesan Puffs

Parmesan Puffs
Photo by Roland Bello

Ingredients

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


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