• 6 cups vegetable oil
  • 2 cups grated Parmigiano-Reggiano
  • ¼ cup all-purpose flour
  • ½ tsp black pepper
  • ¼ tsp salt
  • 4 large egg whites at room temperature

DIRECTIONS:

1. Heat oil in a heavy 3-quart saucepan over medium until 360°F.

2. Meanwhile, mix cheese, flour, pepper, and salt in a bowl. In another bowl, beat whites with an electric mixer until they form stiff peaks. Fold in ½ cup cheese mixture; add in remaining mixture gently but thoroughly.

3. Drop batter into oil 1 tsp at a time; fry 8 per batch until crisp on both sides, about 2 minutes. Remove to paper towels. Repeat 3 times and serve.

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