Parmesan Puffs

by Brennans Market Admin

Serving Size: Yields 48 puffs


4 large eggs whites at room temperature

1/4 teaspoon salt

1/4 teaspoon cream of tartar

Cayenne to taste

2 cups freshly grated Parmesan

vegetable oil for deep-frying

Adapted From:

Serve hot as an hors-d'oeuvre for holiday entertaining.

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 hot.