Parmesan Puffs

Ingredients

• About 6 cups vegetable oil
• 1/4 pound 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
• a deep-fat thermometer

Directions

1. Heat 2 inches oil in a deep 3-quart heavy saucepan over moderate heat until it registers 360°F on thermometer.
2. 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.
3. 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.