Parmesan Puffs

Parmesan Puffs
Photo by Roland Bello

Ingredients

  • ¼ pound finely grated Parmigiano-Reggiano
  • 1 deep-fat thermometer
  • 6 cups vegetable oil
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 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 cup grated Parmesan
    • 1/4 teaspoon salt
    • 1/4 cup milk
    • 2 large eggs
    • 4 tablespoons unsalted butter
    • 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 teaspoons all-purpose flour
    • 2 large egg white
    • 1/4 teaspoon vinegar
    • 2 tablespoons dry bread crumbs
    • 1/3 cup grated Parmesan
    • vegetable oil
    • +1 other ingredients


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