| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Recipe submitted by Dee Sherry

2 large egg whites

1 cup freshly grated Parmesan

Pinch of cayenne

Vegetable oil for deep-frying

1. Put whites in a large bowl and let stand at room temperature 15 minutes. With an electric mixer beat whites until stiff. With a metal spoon thoroughly fold in Parmesan and cayenne. Roll mixture into about twenty 3/4-inch balls.
2. In a heavy pot, heat 1-inch of oil to 375*F (190*C). Working in batches, fry balls, turning them, until golden, about 2 minutes. Transfer to paper towels to drain.
3. Serve Parmesan puffs warm with soup or as an hors d'oeuvre.

Makes 20 Puffs.