Saturday, June 7, 2008

Parmesan Balls

Parmesan Balls
serves 6

vegetable oil for deep-frying
175g/6oz Parmesan cheese,
freshly grated
2 egg whites, stiffly beaten
1/2 teaspoon cayenne pepper

• Heat the oil in a large heavy pan until very hot.
• Mix the Parmesan with the egg whites and cayenne, keeping aside a small quantity of cheese for dusting the balls.
• Using the remaining cheese to dust your hands, form the mixture into 12 small balls.
• Deep-fry the balls in two batches until golden brown. Drain and serve immediately.

No comments: