Parmesan Puffs

Parmesan Puffs
Photo by Roland Bello

Ingredients

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

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


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