Easy 2-Ingredient Polpette di Parmigiano Recipe
Polpette di Parmigiano, or Parmesan fried cheese balls, are a simple, flavor-packed appetizer! Made with just two main ingredients, egg whites and Parmigiano Reggiano, these little bites are crisp on the outside, tender on the inside, and bursting with nutty, cheesy flavor. Served hot with marinara sauce for dipping!
Ingredients
- 8 ounces Parmigiano Reggiano finely grated
- 2 egg whites
- ½ teaspoon dried oregano optional
- ½ teaspoon dried basil optional
- 2 tablespoons neutral oil for frying
- marinara sauce for serving
Instructions
- In a medium bowl combine the Parmigiano Reggiano and egg whites.
- Combine well until a paste forms and it’s ready to be shaped into 1 inch balls (polpette). About 12-14 in total.
- Refrigerate the polpette for 1 hour before frying.
- In a saucepan, heat oil on medium heat. Once the oil is sizzling, add polpette and fry until golden brown on all sides.
- Remove from saucepan and place onto a paper towel lined plate. Serve immediately with marinara sauce.
Video
Notes
Store any leftover polpette in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F for about 8–10 minutes to crisp them back up.
While freezing is possible, the texture is best enjoyed fresh, as cheese-heavy recipes can become grainy once thawed. If you do freeze them, place cooled polpette in a freezer-safe bag for up to 1 month, then reheat from frozen in a hot oven until warmed through.
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