Cheese Puffs
 

I got a recipe from lowcarbluxuary.com; Parmesan cheese puffs. Two egg whites beaten stiff, add a cup of grated Parmesan cheese and a pinch of cayenne pepper. Then deep fry. They came out amazingly well (thanks to my wife). They were fried golden brown and were a bit airy like hush puppies. The cheese is so sharp that after I ate the second one I didn't want anymore. I absolutely love Mozzarella cheese sticks and was thinking maybe someone would know how to alter the recipe to taste more like that. I can't say I ever heard of grated (only shredded) Mozzarella, so I don't know if this can be done. By the way, if anyone likes the taste of sharp cheeses, you'll love the above recipe as is.

BJ

Grated or Shredded is essentially the same thing. Go for it with the mozzarella and let us know how they taste?

I don't think that recipe will work with Mozzarella. The parmesan is very dry and acts as a binding agent, where Mozz is very moist and would probably be very hard to hold to gether while cooking. Give it a try anyway. You might be surprised. Who knows!

i bet sharp cheddar would do well also, i think i'll try the mozzarella tonight, i'll let ya know how they come out!

Note the date on the first post. It's been almost two years, so I don't think BJ is going to come back and report on how the mozzarella worked out!

But thanks for bringing this thread back up, I love sharp cheese and think I will try the parmesan puffs.

Kay

But leshaimors probably will! :)

Think I might toss the cheese - if I wasn't using Parmesan - with some soy protein isolate. Or use half Parmesan and half of another semi-hard cheese to make them less "droopy".

Karen

okay okay, i've had so many great new things to try that i have not tried this yet, but i'm still planning to!

hehe I hear yeah. I don't know where to begin to start trying these great tasting treats.