Cheese Puffs

[B_J]

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

[IslandGirl]

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

[CajunCarbr]

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!

[leshaimors]

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!

[TarHeel]

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

[Karen]

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

[leshaimors]

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!

[happyware]

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