Parmesan Puffs Lc-0.2/sdairy- cheese, ethnic- italian 2 large egg white 1 cup parmesan; grated 1 pinch cayenne vegetable oil; for deep-frying Put egg whites in a large bowl and let stand at room temperature 15 minutes. With an electric mixer beat whites until they hold stiff peaks and with a metal spoon thoroughly fold in Parmesan and cayenne. Roll mixture into about twenty 3/4-inch balls. In a 3-quart heavy kettle heat 1 inch oil to 375 degrees F. Working in batches, fry balls, turning them, until golden, about 2 minutes, transferring to paper towels to drain. Serve Parmesan puffs warm as an accompaniment to soup or as an hors d’oeuvre. Makes 20 Puffs. NYC Nutrition Analysis (per serving or yield unit): water=3.82 g; calories=24.46; protein=2.43 g; total fat=1.5 g; carbohydrate=0.22 g; ash=0.37 g; calcium=68.99 mg; phosphorus=40.79 mg; iron=0.05 mg; sodium=98.55 mg; potassium=10.13 mg; magnesium=2.91 mg; zinc=0.16 mg; vitamin A=35.05 IU; vitamin E=0.04 mg ATE; riboflavin=0.03 mg; niacin=0.02 mg; pantothenic acid=0.03 mg; vitamin B6=0.01 mg; folate=0.5 ug; vitamin B12=0.08 ug; saturated fat=0.95 g; monounsaturated fat=0.44 g; polyunsaturated fat=0.03 g; cholesterol=3.94 mg; selenium=1.9 ug; refuse=0.%; %cal as carb:prot:fat=4:40:56; WW Pts=0.61; (incomplete analysis) |
