Parmesan Puffs

Name: Parmesan Puffs
Ingredients: 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; a deep-fat thermometer

7 ingredients

3 steps

Ingredients

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
a deep-fat thermometer

Directions

1

Heat 2 inches oil in a deep 3-quart heavy saucepan over moderate heat until it registers 360°F on thermometer.
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.
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.