Parmesan Cheese Puffs
By: Anonymous
Published: Wednesday, December 9, 2009 - 1:33am

Ingredients




2 lrg egg whites
1 cup freshly-grated Parmesan
1 pch cayenne
Vegetable oil for deep-frying

Preparation

1 Put whites in a large bowl and let stand at room temperature 15 minutes. 2 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. 3 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. 4 This recipe yields 20 puffs; 0.5 carb grams per serving.