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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Ingredients:
2 large egg whites |
3 oz parmigiano-reggiano, finely grated (1 cup) |
6 cups vegetable oil |
Directions:
1. Beat whites in a bowl with an electric mixer until they just hold stiff peaks. Fold in cheese. Form level teaspoons of batter into balls (about 20).
2. Heat oil in a 4-quart heavy pot until thermometer registers 375°F. Fry balls in 2 batches, turning them, until golden and crisp, 2 to 3 minutes. Transfer parmesan puffs with a slotted spoon to paper towels to drain.
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