Cheese puffs (from a recipe by penelope casas)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Egg whites | |
| 1 | cup | Grated Spanish cheese, such |
| As Tetilla or Manchego (not | ||
| Too aged), or | ||
| Swiss or Gouda | ||
| dash | Cayenne pepper | |
| 3 | teaspoons | Flour inch cubes chorizo |
| Oil for frying inch-thick pieces pickled | ||
| Cucumber (recipe follows) | ||
Directions
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.
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