Ingredients
- 2 lrg egg whites
- 1 cup freshly-grated Parmesan
- 1 pch cayenne
- Vegetable oil for deep-frying
Make it step by step
- Put whites in a large bowl and let stand at room temperature 15 minutes.
- With an electric mixer, beat whites until they hold stiff peaks and with a metal spoon thoroughly fold in Parmesan and cayenne. Roll mixture into about twenty 3/4-inch balls.
- In a 3-quart heavy kettle heat 1 inch oil to 375 degrees. Working in batches, fry balls, turning them until golden - about 2 minutes. Transfer to paper towels to drain.
- This recipe yields 20 puffs; 0.5 carb grams per serving.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.