Parmesan Puffs

Parmesan Puffs
Photo by Roland Bello

Ingredients

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

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


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