Who knew a couple of leftover egg whites could transform into something this crunchy, cheesy, and addictive? Parmesan pearls are tiny golden bites made from just two ingredients, egg whites and Parmesan cheese, that puff up beautifully in hot oil.
They’re crispy on the outside, soft and cheesy on the inside, and basically the snack you never knew you needed. Perfect as an appetizer, finger food for parties, or just an “I deserve this” treat with a glass of wine.
What Are Parmesan Pearls?
Parmesan pearls are little fried balls made by combining beaten egg whites with grated Parmesan until the mixture forms a thick, sticky dough. Shaped into bite-sized balls and fried, they resemble tiny fritters but with the unmistakable nutty, salty kick of Parmesan.
Recipes like this have roots in Italian cucina povera, the tradition of making clever, resourceful dishes from simple or leftover ingredients. Egg whites, often left behind after custards or carbonara, never go to waste when turned into crispy, cheesy pearls.
Pro Tips for the Best Parmesan Pearls
- Use freshly grated Parmesan because pre-grated cheese can be too dry and powdery. Freshly grated gives the dough a better texture.
- Oil temperature matters. Heat it too little and the pearls soak up oil and too hot and they burn.
- Keep them small, about marble-sized. Too big, and they won’t cook evenly inside.
- Serve immediately because parmesan pearls are at their prime when hot and crispy.
Frequently Asked Questions
Can I bake Parmesan pearls instead of frying?
Yes! Place them on a parchment-lined baking sheet and bake at 180°C (350°F) until golden and puffed. They’ll be less greasy but still tasty.
Can I use other cheeses?
Parmesan is the best because of its dry, hard texture. Softer cheeses will make the mixture too runny. If you want a variation, Pecorino Romano works beautifully.
Why are my Parmesan pearls falling apart in the oil?
Chances are the oil wasn’t hot enough, or the mixture was too loose. Make sure your dough is thick and sticky before shaping the balls.
What can I serve with Parmesan pearls?
They’re delicious on their own but also great with marinara sauce, garlic aioli, or even a spicy arrabbiata dip.
Can I Freeze Parmesan Pearls?
Not really and are best enjoyed fresh. Freezing makes them lose their crunch and turn rubbery when reheated.
How to Store Parmesan Pearls
If you happen to have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer for a few minutes to restore some crunch.
Ingredients
How to Make 2-Ingredient Parmesan Pearls
In a bowl, whisk together the egg whites and Parmesan cheese until the mixture is thick and dough-like. It should be sticky enough to shape.
In a bowl, whisk together the egg whites and Parmesan cheese until the mixture is thick and dough-like. It should be sticky enough to shape.
With slightly damp hands, roll the mixture into small balls, and refrigerate for 10 minutes.
With slightly damp hands, roll the mixture into small balls, and refrigerate for 10 minutes.
Heat vegetable oil in a pan. Drop in the balls carefully and fry until they puff up and turn golden brown all over. This should only take a couple of minutes.
Heat vegetable oil in a pan. Drop in the balls carefully and fry until they puff up and turn golden brown all over. This should only take a couple of minutes.
Transfer the pearls to a plate lined with paper towels to drain any excess oil. Serve immediately while still hot and crunchy.
Transfer the pearls to a plate lined with paper towels to drain any excess oil. Serve immediately while still hot and crunchy.
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