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Parmesan Puffs

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Parmesan Puffs

Parmesan Puffs

amanda

Equipment

  • - Stand Mixer (Handhited & Stand)

  • - Electric Kitchen Scale

  • - Pastry Roller

  • - Dough Sheeter

  • - Oven

  • - Chef's Knife

  • - Piping Bag

  • - Cutting Board

  • - Food Processor

  • - Cookie Sheet

  • - Parchment Paper

Ingredients

  • About 6 cups vegetable oil

  • 1/4 pound finely grated Parmigiano-Reggiano (2 cups)

  • 1/4 cup all-purpose flour

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon salt

  • 4 large egg whites at room temperature

  • a deep-fat thermometer

Instructions

1

Instruction 1

Heat 2 inches oil in a deep 3-quart heavy saucepan over moderate heat until it registers 360°F on thermometer.
2

Instruction 2

While oil heats, mix together cheese, flour, pepper, and salt in a bowl until combined well. Beat whites in another bowl with an electric mixer until they just hold stiff peaks. Fold in 1/2 cup cheese mixture to lighten, then fold in remaining cheese mixture gently but thoroughly.
3

Instruction 3

Drop about 8 teaspoons of batter, 1 teaspoon at a time, into oil and fry, turning occasionally, until balls of batter are puffed, crisp, and golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain briefly. Make 3 more batches in same manner, returning oil to 360°F between batches. Serve immediately.
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