Adapted from Ideals Family Cookbook · Mrs. Paul A. Beam · Untested adaptation
Fried Cheese Puffs
Ingredients
- 3 cups grated cheese (type not specified)
- 2 Tbsp sorghum flour
- Up to ¾ tsp salt, adjusting for salted pork rinds and cheese
- Dash of black pepper
- 4 egg whites, beaten to stiff peaks
- Finely crushed plain pork rinds, enough to coat
- Oil for deep-frying
Directions
- Heat frying oil to about 350°F.
- Mix grated cheese, sorghum flour, salt and pepper in a bowl.
- Gently fold in the stiffly beaten egg whites, keeping as much air in the mixture as possible.
- Form small balls and lightly coat with crushed plain pork rinds.
- Fry one test puff first, then fry the rest in small batches until golden and cooked through. Exact frying time depends on size; maintain safe oil temperature.
- Drain briefly and serve warm.
Original cookbook and adaptation
Based on “Fried Cheese Puffs,” contributed by Mrs. Paul A. Beam to the Ideals Family Cookbook, page 4. The original formula used 3 cups grated cheese, 2 Tbsp wheat flour, ¾ tsp salt, a dash of pepper, 4 stiffly beaten egg whites and cracker crumbs, then deep-frying. The cookbook notes that shaped uncooked puffs can be refrigerated ahead of frying.
This Hungry Canary adaptation substitutes sorghum flour for wheat flour and crushed plain pork rinds for cracker crumbs. The pork rinds are intended specifically as a fried cracker-style coating, not as a general breadcrumb substitute. The 350°F oil temperature, adjustment of salt and detailed steps are reconstructed for testing, not supplied by the original book.
Testing note
This version has not yet been kitchen-tested. Make one small test puff first to check how well the mixture holds together, and adjust only if needed. Use caution with hot frying oil.