 |
|
|
|
[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Parmesan Cheese Puffs
|
Ingredients:
- 2 large egg whites
- 1 cup freshly grated Parmesan
- a pinch cayenne
- 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 375°F.
Working in batches, fry balls, turning them until golden - about
2 minutes. Transfer to paper towels to drain.
Makes 20 Puffs. .5 net grams of carbohydrate per serving.
|
|
|
|
|
