arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Parmesan Puffs

Adapted By Brennan's 27 Sep 2018

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.