Parmesan Puffs Recipe - Cooking Index
Parmesan Puffs Recipe - Cooking Index
| 4 | Egg whites - room temperature (large) | |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Cream of tartar |
| Cayenne pepper - to taste | ||
| 2 cups | 474ml | Freshly-grated Parmesan |
| Vegetable oil - for deep frying |
In a bowl with an electric mixer beat the egg whites with the salt until they are frothy, add the cream of tartar, and beat the whites until they hold stiff peaks. Stir in the cayenne and the Parmesan. In a deep fryer heat 2 inches of vegetable oil to 370 degrees and in it fry teaspoons of the mixture, formed into balls, in batches, turning them occasionally, for 2 to 3 minutes, or until they are golden. Transfer the Parmesan puffs to paper towels to drain and serve them hot as an hors d'oeuvre.
This recipe yields about 48 Parmesan puffs.
Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-E206 broadcast 05-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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