Imported from the web
Pallotte cacio e uova
A traditional Abruzzese appetizer made from whipped egg whites and Parmesan, shaped into small balls and fried until golden. These savory bites are a simple, crispy finger food.
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Ingredients
- 3 Eggs (Separate the whites from the yolks.)
- 300 g Parmesan cheese
- Seed oil (As needed for frying.)
Steps
- 1
Separate the egg whites from the yolks. Using electric beaters, whip the whites until stiff peaks form.
- 2
Add the three egg yolks to the whipped whites and mix thoroughly until incorporated.
- 3
Add the Parmesan gradually, mixing after each addition, until a compact mixture forms.
- 4
Scoop out slightly less than one tablespoon of the mixture and shape it into a small ball. Repeat with the remaining mixture.
- 5
Heat enough seed oil for frying, then fry the balls in the hot oil until golden brown. The source does not specify an oil temperature or exact frying time.
- 6
Transfer the fried pallotte to absorbent paper to drain, then serve.
Notes
The source describes these as a revisited version of a typical Abruzzese appetizer. The oil quantity, oil temperature, and exact frying time are not specified.
Nutrition per serving
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