Parmesan Puffs

Parmesan Puffs
Photo by Roland Bello

Ingredients

  • ¼ cup all-purpose flour
  • ¼ pound finely grated Parmigiano-Reggiano
  • 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
    • 1/2 cup all-purpose flour
    • 1/4 teaspoon salt
    • 1/4 cup milk
    • 4 tablespoons unsalted butter
    • 2 large eggs
    • 1 cup grated Parmesan
  • Parmesan Puffs
    • vegetable oil
    • 2 large egg whites
    • 1 cup freshly grated Parmesan
    • 1 pinch cayenne
  • Parmesan Puffs
    • 3 ounces Parmigiano-Reggiano, finely grated
    • 6 cups vegetable oil
    • 2 large egg whites
  • Parmesan Puffs
    • 1/3 cup grated Parmesan
    • 1 tablespoon water
    • 1 large egg yolk
    • vegetable oil
    • 2 tablespoons dry bread crumbs
    • 1/4 teaspoon vinegar
    • 2 large egg white


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