Parmesan Puffs
Light and crispy cheese puffs made with finely grated Parmigiano-Reggiano, fried to golden perfection. These airy bites are perfect as an appetizer or party snack.
Ingredients
- •6 cups vegetable oil
- •¼ pound finely grated Parmigiano-Reggiano
- •¼ cup all-purpose flour
- •½ teaspoon black pepper
- •¼ teaspoon salt
- •4 large egg whites
- •1 piece deep-fat thermometer
Cooking Instructions
- 1.
Heat 2 inches oil in a deep 3-quart heavy saucepan over moderate heat until it registers 360°F on thermometer.
10 min
- 2.
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.
8 min
- 3.
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.
15 min
