Cheese puffs (from a recipe by penelope casas)

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

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