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


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