Parmesan Puffs

Here's one of the tasty appetizers that we had at the Pot-Luck Wine Dinner. They were deliciously light in texture with a great flavor. They were yummy with sparkling wine, but also have enough heft to stand up to cocktails or other apertifs. (I can imagine they would blow the lid off a spicy Bloody Mary!) Try them this weekend.

Parmesan Puffs
From gourmet.com
Makes about 32 hors d'oeuvres.

About 6 cups vegetable oil
1/4 lb 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

Heat 2 inches oil in a deep 3-quart heavy saucepan over moderate heat until it registers 360°F on an instant 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°F between batches. Serve immediately.

Notes:

• Do not use pre-grated cheese, or parmesan puffs will not have a delicate texture.
• While these are best served immediately, they hold up well and can be served at room temperature.