Parmesan Puffs

Parmesan Puffs
Photo by Roland Bello

Ingredients

  • 1 deep-fat thermometer
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ pound finely grated Parmigiano-Reggiano
  • 6 cups vegetable oil
  • 4 large egg whites
  • ¼ cup all-purpose flour

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


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