Parmigiano Balla Recipe
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Parmigiano Balla Recipe
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Parmigiano Balls are a real treat for cheese lovers. Super easy to make and irresistible, they are a tasty appetizer that you can make in no time with just two ingredients!Parmigiano Reggiano, the king of Italian cheeses, with its rich and complex flavor, makes these cheese balls very special. Their spherical shape and crunchy, crumbly texture are really appetizing.
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Ingredients
- ~60 g egg whites - ~2 oz (2 eggs, depending on the size)
- 150 g Parmigiano Reggiano cheese - 1 ⅔ cups, grated
- ½ liter oil - ~2 cups, vegetable for frying such as canola oil or peanut oil
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Instructions
- Combine the egg whites and the grated parnigiano. Mix well with a fork or whisk. When they are well blended and there are no lumps, use your hands to form small balls about 2 cm (¾ inch) in diameter.
- Pour vegetable oil into a high-sided skillet and heat to 180°C (~350°F). If you do not have a kitchen thermometer, dip a toothpick into the oil and if bubbles form immediately, the oil is ready. When the oil is hot, dip the Parmesan balls and fry a few at a time. Fry them for about 3-4 minutes until they are nicely browned.
- As they cook, the balls will swell and increase in volume. When the balls are golden brown and have a nice crispy crust, drain them with a slotted spoon on paper towels to remove excess oil. Serve the Parmigiano balls immediately while hot.
Notes
- NOTE 1: I recommend using 36-month aged Parmigiano Reggiano DOP. There are, of course, bags of ready-grated Parmigiano cheese on the market. Since Parmigiano is the main ingredient in this recipe, it must be of the highest quality. Also, the whole cheese, freshly grated, is definitely the best choice.
- NOTE 1: I recommend using 36-month aged Parmigiano Reggiano DOP. There are, of course, bags of ready-grated Parmigiano cheese on the market. Since Parmigiano is the main ingredient in this recipe, it must be of the highest quality. Also, the whole cheese, freshly grated, is definitely the best choice.
- NOTE 2: The amounts of Parmigiano cheese and egg whites are approximate, depending on the size of the eggs. If the dough is very soft and you cannot form well-structured balls, add a little more cheese.
- NOTE 2: The amounts of Parmigiano cheese and egg whites are approximate, depending on the size of the eggs. If the dough is very soft and you cannot form well-structured balls, add a little more cheese.
- NOTE 3: If you are preparing these Parmigiano Reggiano balls in summer or in any other very hot environment, I suggest you place them on a tray and put them in the refrigerator for 15-20 minutes to firm up before frying.
- NOTE 3: If you are preparing these Parmigiano Reggiano balls in summer or in any other very hot environment, I suggest you place them on a tray and put them in the refrigerator for 15-20 minutes to firm up before frying.
Nutrition Information
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Calories
601kcal
(30%)
Carbohydrates
1g
(0%)
Protein
8g
(16%)
Fat
64g
(98%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
17g
Monounsaturated Fat
39g
Trans Fat
0.2g
Cholesterol
13mg
(4%)
Sodium
313mg
(13%)
Potassium
29mg
(1%)
Sugar
0.2g
(0%)
Vitamin A
146IU
(3%)
Calcium
223mg
(22%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 601 kcal
% Daily Value*
| Calories | 601kcal | 30% |
| Carbohydrates | 1g | 0% |
| Protein | 8g | 16% |
| Fat | 64g | 98% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 39g | 195% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 313mg | 13% |
| Potassium | 29mg | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 146IU | 3% |
| Calcium | 223mg | 22% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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