Parmesan Puffs

Parmesan Puffs
Photo by Roland Bello

Ingredients

  • ¼ cup all-purpose flour
  • 4 large egg whites
  • ¼ pound finely grated Parmigiano-Reggiano
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • 6 cups vegetable oil
  • 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
    • 4 tablespoons unsalted butter
    • 1 cup grated Parmesan
    • 1/2 cup all-purpose flour
    • 2 large eggs
    • 1/4 cup milk
    • 1/4 teaspoon salt
  • Parmesan Puffs
    • 1 cup freshly grated Parmesan
    • 1 pinch cayenne
    • vegetable oil
    • 2 large egg whites
  • Parmesan Puffs
    • 3 ounces Parmigiano-Reggiano, finely grated
    • 2 large egg whites
    • 6 cups vegetable oil
  • Parmesan Puffs
    • 1/3 cup grated Parmesan
    • 2 teaspoons all-purpose flour
    • 1/4 teaspoon vinegar
    • 2 tablespoons dry bread crumbs
    • vegetable oil
    • 1 large egg yolk
    • +1 other ingredients


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