2 oz (50 g) finely grated Parmesan cheese
2 egg whites
a pinch of salt
a pinch of Cayenne pepper
oil or fat for deep frying
2 egg whites
a pinch of salt
a pinch of Cayenne pepper
oil or fat for deep frying
for the garnish
grated Parmesan cheese
Cayenne pepper
Cayenne pepper
method
1. Whisk the egg whites until stiff.
2. Season the cheese, and fold it lightly into the whisked egg whites.
3. Heat the fat, and gently lower the mixture from a rounded spoon into it; or, using a forcing bag with a 1cm nozzle, squeeze out the meringue and cut off small pieces with a knife.
4. Fry until golden brown.
5. Drain well.
6. Serve sprinkled with cheese and pepper
2. Season the cheese, and fold it lightly into the whisked egg whites.
3. Heat the fat, and gently lower the mixture from a rounded spoon into it; or, using a forcing bag with a 1cm nozzle, squeeze out the meringue and cut off small pieces with a knife.
4. Fry until golden brown.
5. Drain well.
6. Serve sprinkled with cheese and pepper
serving amount
makes 14 - 16
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