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Print this Recipe    Cheese Puffs 05

Parmesan Cheese Puffs

2 large egg whites
1 cup freshly grated Parmesan
a pinch cayenne
vegetable oil for deep-frying

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 375F. Working in
batches, fry balls, turning them until golden - about 2 minutes.
Transfer to paper towels to drain.

Makes 20 Puffs.

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