Parmesan Puffs
- 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
- Heat 2 inches oil in a deep 3-quart heavy saucepan over moderate heat until it registers 360u0b0F 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 360u0b0F between batches. Serve immediately.
vegetable oil, allpurpose, black pepper, salt, egg whites, thermometer
Taken from www.epicurious.com/recipes/food/views/parmesan-puffs-236688 (may not work)