Parmesan Cheese Puffs
- 2 large egg whites
- 1 cup freshly-grated Parmesan
- 1 pinch cayenne
- Vegetable oil for deep-frying
Put 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. Working in batches, fry balls, turning them until golden -- about 2 minutes. Transfer to paper towels to drain.
This recipe yields 20 puffs; 0.5 carb grams per serving.