PARMESAN PEARLS Parmesan pearls are a delicious finger food, incredibly simple to make, requiring only two ingredients that we always have at home. They are perfect to serve as an appetizer, and I assure you they will be a hit, so make plenty because they will surely be a success! Now follow me into the kitchen, the recipe is super quick, and I’ll explain how to make the parmesan pearls!
If you want to follow me on Instagram, click HERE
I’m waiting for you on my Facebook page, which you can find by clicking here and on Pinterest by clicking here
ALSO READ:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 15 Minutes
- Preparation time: 3 Minutes
- Portions: 15 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for about 15 Parmesan Pearls
- 3 egg whites
- 3.5 oz grated Parmesan cheese
- as needed vegetable oil (for frying)
Useful Tools for Preparing Parmesan Pearls
- 1 Spider Skimmer
Preparation of Parmesan Pearls
As anticipated, the preparation of this recipe is very quick, just two steps, and we will be ready to fry, so let’s roll up our sleeves and head to the kitchen!
In a bowl, place the egg whites and grated Parmesan cheese, and with the help of a fork, mix quickly until you get a soft but not sticky mixture. The amount of Parmesan indicated in the recipe may vary depending on the size of your egg whites, so if you find the mixture too soft, add more cheese until you get a workable consistency that doesn’t stick to your hands.
Take a small portion of the mixture (don’t make them too large as they tend to puff up during cooking), roll it between the palms of your hands as if you were making a meatball, and continue until finished.
Let the Parmesan pearls rest in the fridge for about half an hour (or more if you have time) then, when ready to fry, heat the oil in a high-sided saucepan and dip a toothpick to check when the oil has reached the correct temperature (if the toothpick fries, the oil is at the right point).
Plunge the pearls into hot oil and gently turn them to brown on all sides, it will only take a couple of minutes, place them on absorbent paper, and after drying them a bit, serve them still hot, you will see how wonderful they are!
An extra tip:
* Parmesan pearls should be consumed immediately; they cannot be stored;
* For an even tastier result, if you like, mix Parmesan with Pecorino Romano.
