Yield: 4 servings
Measure | Ingredient |
---|---|
2 \N | Egg whites |
1 cup | Grated Spanish cheese, such |
\N \N | As Tetilla or Manchego (not |
\N \N | Too aged), or |
\N \N | Swiss or Gouda |
\N dash | Cayenne pepper |
3 teaspoons | Flour inch cubes chorizo |
\N \N | Oil for frying inch-thick pieces pickled |
\N \N | Cucumber (recipe follows) |
Beat the egg whites until stiff but not dry. Stir in the cheese, cayenne and flour. With floured hands shape into walnut-sized balls and press a cube of chorizo into the center. Heat the oil at least ½ inch deep to about 390 to 400 degrees and fry until golden. Drain on paper towels. Or better, use a deep fryer. (May be kept warm in a 200 degree oven for up to 30 minutes). Spear a cucumber piece on top of each cheese puff with a toothpick.
TASTE SHOW TS1G27