Parmesan Puffs

Ingredients for Parmesan Puffs

• About 1450ml vegetable oil

• 110g finely grated Parmigiano-Reggiano (250g )

• 30g plain flour

• 1/2 teaspoons black pepper

• 1/4 teaspoons salt

• 4 large egg whites at room temperature

• a deep-fat thermometer

How to make Parmesan Puffs

Heat 2 inches oil in a deep 3-quart heavy saucepan over moderate heat until it registers 182°C 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 60g cheese mixture to lighten, then fold in remaining cheese mixture gently but thoroughly.

Drop about 40ml 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 182°C between batches. Serve immediately.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.