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Recipe submitted by Dee Sherry

2 large egg whites

1 cup freshly grated Parmesan

Pinch of cayenne

Vegetable oil for deep-frying

1. Put whites in a large bowl and let stand at room temperature 15 minutes. With an electric mixer beat whites until stiff. With a metal spoon thoroughly fold in Parmesan and cayenne. Roll mixture into about twenty 3/4-inch balls.
2. In a heavy pot, heat 1-inch of oil to 375*F (190*C). Working in batches, fry balls, turning them, until golden, about 2 minutes. Transfer to paper towels to drain.
3. Serve Parmesan puffs warm with soup or as an hors d'oeuvre.

Makes 20 Puffs.

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