Parmesan Puffs

Parmesan Puffs
Photo by Roland Bello

Ingredients

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

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


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