Parmigiano Balls Recipe (Italian Quick and Easy Appetizer)
Parmigiano Balls are a real treat for cheese lovers. Super easy to make and irresistible, they are a tasty appetizer that you can make in no time with just two ingredients!Parmigiano Reggiano, the king of Italian cheeses, with its rich and complex flavor, makes these cheese balls very special. Their spherical shape and crunchy, crumbly texture are really appetizing.
Ingredients
- ~60 g egg whites (- ~2 oz (2 eggs, depending on the size))
- 150 g grated Parmigiano Reggiano Cheese (- 1 2/3 cups)
- 1/2 liter vegetable oil for frying (- ~2 cups, such as canola oil or peanut oil)
Instructions
- 1
Combine the egg whites and the grated parnigiano. Mix well with a fork or whisk. When they are well blended and there are no lumps, use your hands to form small balls about 2 cm (3/4 inch) in diameter.
- 2
Fry: Pour vegetable oil into a high-sided skillet and heat to 180°C (~350°F). If you do not have a kitchen thermometer, dip a toothpick into the oil and if bubbles form immediately, the oil is ready. When the oil is hot, dip the Parmesan balls and fry a few at a time. Fry them for about 3-4 minutes until they are nicely browned.
- 3
Serve: As they cook, the balls will swell and increase in volume. When the balls are golden brown and have a nice crispy crust, drain them with a slotted spoon on paper towels to remove excess oil. Serve the Parmigiano balls immediately while hot.
Cook it from the original
This recipe comes from recipesfromitaly.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on recipesfromitaly.com