PARMIGIANO FRITTER BALLS

These Parmigiano Fritter Balls are a classic Italian snack made with just two simple ingredients: aged Parmigiano Reggiano and egg white.

Crispy on the outside and irresistibly cheesy inside, they are the perfect last-minute appetizer, aperitivo bite, or snack straight from Nonna’s kitchen. No flour, no breadcrumbs — just pure Parmigiano flavor.

Ingredients (makes about 15–18 balls)

• 120 g (1¼ cups, finely grated) Parmigiano Reggiano, aged 24–30 months

• 1 large egg white

• Vegetable oil, for frying

Instructions

1. Prepare the mixture
   Place the grated Parmigiano Reggiano in a bowl. Add the egg white and mix with a fork until a thick, slightly sticky dough forms.

2. Shape the balls
   With lightly damp hands, form small balls about the size of a walnut. Do not make them too large.

3. Heat the oil
   Heat vegetable oil in a small saucepan to 170–175°C (340–350°F).

4. Fry
   Fry the balls in small batches for about 1–2 minutes, turning gently, until golden and puffed.

5. Drain
   Remove with a slotted spoon and drain on paper towels.

6. Serve immediately
   Serve hot for the best texture and flavor.

Tips & Tricks

• Use very finely grated Parmigiano Reggiano for a smooth mixture.

• Aged Parmigiano (24–30 months) gives the best flavor and structure.

• If the mixture feels too soft, let it rest in the fridge for 10 minutes.

• These fritters are best eaten immediately after frying.

Nutritional Facts (per serving, approx. 4 balls)

• Calories: 165 kcal

• Protein: 12 g

• Fat: 12 g

• Carbohydrates: 1 g

• Calcium: High

PARMIGIANO FRITTER BALLS

Pure Italian simplicity — only Parmigiano Reggiano and egg white.Crispy outside, cheesy inside, impossible to stop eating.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Appetizer

Cuisine Italian

Servings 18 balls

Notes

Ingredients (makes about 15–18 balls)

• 120 g (1¼ cups, finely grated) Parmigiano Reggiano, aged 24–30 months
• 1 large egg white
• Vegetable oil, for frying

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Instructions

1. Prepare the mixture
   Place the grated Parmigiano Reggiano in a bowl. Add the egg white and mix with a fork until a thick, slightly sticky dough forms.
2. Shape the balls
   With lightly damp hands, form small balls about the size of a walnut. Do not make them too large.
3. Heat the oil
   Heat vegetable oil in a small saucepan to 170–175°C (340–350°F).
4. Fry
   Fry the balls in small batches for about 1–2 minutes, turning gently, until golden and puffed.
5. Drain
   Remove with a slotted spoon and drain on paper towels.
6. Serve immediately
   Serve hot for the best texture and flavor.

Keyword parmigiano fritter balls, parmigiano cheese fritters, italian cheese fritters, parmigiano appetizer, italian fried cheese, easy italian appetizer, nonna recipes, gluten free italian snack

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