2 large egg whites
1 cup freshly grated Parmesan
a pinch of cayenne
vegetable oil for deep frying

Directions:
Put whites in a large bowl and let stand at room temperature 15 minutes. With an electric mixer, beat whites until they hold stiff peaks. With a metal spoon, thoroughly fold in the Parmesan and cayenne. Roll mixture into about twenty 3/4 inch balls.

In a 3 quart heavy kettle, heat 1 inch of oil to 375°F. Working in batches, fry balls, turning them, until golden, about 2 minutes, transferring to paper towels to drain.

Serve Parmesan puffs warm as an accompaniment to soup or as an hors d'oeuvre.

Makes about 20 puffs.

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