Parmesan Puffs – a delicious recipe with egg yolk, water, flour, egg white, vinegar, bread crumbs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a small bowl whisk together the egg yolk, the water, the Parmesan, and the flour.
2
In a bowl with an electric mixer beat the egg whites with the vinegar until they hold soft peaks, stir half the whites into the yolk mixture with the bread crumbs, and fold in the remaining whites gently but thoroughly.
3
In a skillet heat 1/4 inch of the oil until it registers 350F.
4
on a deep-fat thermometer, into it drop the batter in batches by 1/4 teaspoons, and fry the puffs, turning them, for 1 minute, or until they are browned and crisp.
5
Transfer the puffs as they are cooked with a slotted spoon to paper towels to drain.
6
The puffs may be made 3 days in advance and kept in an airtight container.
152
kcal
Calories
10
g
Fat
3
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 large egg yolk, 1 tablespoon water, 1/3 cup freshly grated Parmesan, 2 teaspoons all-purpose flour, and more.
Yes, Parmesan Puffs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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