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Parmigiano Balla Recipe

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8
Calories: 601 kcal
Course: Appetizer
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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

% 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.