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Italian Cheese Puffs from Cucina Italiana

This is from the Italian version of Cucina Italiana.  It is worth getting their app, as they have some terrific recipes that you just don't see in the US.  And they can be very easy.  I prefer using Panko which, for this recipe, I throw in a blender to make it a bit finer.  But if you have made your own bread crumbs, that will work out fine as well. If you have whites from extra large or jumbo eggs, then just use two whites

I make these ahead, freeze on a sheet  and then keep them in freezer bags.  Deep fry them straight from the freezer.  You can fry in a non EVOO olive oil or-my preference-grapeseed oil.  Grapeseed oil has a very high burn point so it can be filtered and used several times for frying. You can also use half olive oil and half grapeseed oil. 

These can be served hot or at room temperature. This recipe can be easily doubled.


Category:  APPETIZERS  - 


For 1 Batch(es) ()


  • 1 cup(s) Panko bread crumbs
  • 3 egg whites
  • 3 cup(s) Grapeseed Oil
  • 3 tablespoon(s) kirsch
  • 0.75 pound(s) gruyere (or similar type) cheese, grated
  • freshly ground black pepper

Italian Cheese Puffs from Cucina Italiana Directions

Finely grate the cheese into a bowl, stir in kirsch and season with pepper.

In a separate bowl, beat egg whites until stiff and then fold them into gruyere with a spatula so as not to deflate mixture.

With a 1.25" ice cream scoop, drop a ball into bread crumbs, coating well.

Place on cookie sheet and refrigerate. 

When ready to serve, heat oil in a pan until it registers 350° and drop in puffs, a few at a time.

Fry until golden and crisp (a minute or two), then remove and allow to dry on paper towels before serving with Champagne or Prosecco

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