Parmesan Puffs Recipe

Parmesan Puffs Recipe

Parmesan Puffs Recipe

Egg whites give these quick, cheesy nibbles their exceptionally light texture. Bite-size portions make them the perfect mouth-popping

Ingredients of Parmesan Puffs Recipe

About 6 cups vegetable oil

1/4 pound finely grated Parmigiano-Reggiano (2 cups)

1/4 cup all-purpose flour

1/2 teaspoon black pepper

1/4 teaspoon salt

4 large egg whites at room temperature

Special equipment: a deep-fat thermometer

Description of Parmesan Puffs Recipe

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 1/2 cup cheese mixture to lighten, then fold in remaining cheese mixture gently but thoroughly.

Drop about 8 teaspoons of batter, 1 teaspoon at a time, into oil and fry, turning occasionally, until balls of batter are puffed, crisp, and golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain briefly. Make 3 more batches in same manner, returning oil to 360°F between batches. Serve immediately.

Parmesan Puffs Recipe

yield: Makes about 32 hors d'oeuvres/active time: 25 min/total time: 25 min

Source - Epicurious.com