parmesan-puffs-236688.json

{
    "directions": [
        "Heat 2 inches oil in a deep 3-quart heavy saucepan over moderate heat until it registers 360\u00b0F on thermometer.",
        "While oil heats, mix together cheese, flour, pepper, and salt in a bowl until combined well. Beat whites in another bowl with an electric mixer until they just hold stiff peaks. Fold in 1/2 cup cheese mixture to lighten, then fold in remaining cheese mixture gently but thoroughly.",
        "Drop about 8 teaspoons of batter, 1 teaspoon at a time, into oil and fry, turning occasionally, until balls of batter are puffed, crisp, and golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain briefly. Make 3 more batches in same manner, returning oil to 360\u00b0F between batches. Serve immediately."
    ],
    "ingredients": [
        "About 6 cups vegetable oil",
        "1/4 pound finely grated Parmigiano-Reggiano (2 cups)",
        "1/4 cup all-purpose flour",
        "1/2 teaspoon black pepper",
        "1/4 teaspoon salt",
        "4 large egg whites at room temperature",
        "Special equipment: a deep-fat thermometer"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Mixer",
        "Cheese",
        "Egg",
        "Fry",
        "Cocktail Party",
        "Vegetarian",
        "New Year's Eve",
        "Parmesan",
        "Gourmet"
    ],
    "title": "Parmesan Puffs",
    "url": "http://www.epicurious.com/recipes/food/views/parmesan-puffs-236688"
}