An interesting savoury from Greece, Tiraka Tiganita (tee-rahkah tee-gahn-eet-ah) may be served as an hors d’oeuvre. The balls are usually made with a hard Greek cheese which is not readily available outside Greece, so Parmesan cheese has been substituted. It is essential to serve these balls immediately so that they do not go flat.
4 egg whites
4 oz. Parmesan cheese, grated
2 teaspoon white pepper sufficient vegetable oil for deep-frying
In a large mixing bowl, using a wire whisk or rotary beater, beat the egg whites until they form stiff peaks. Fold in the cheese and pepper.
Using your hands, shape the mixture into small, walnut-size balls.
Fill a deep-frying pan one-third full with the vegetable oil. Place the pan over moderately high heat and heat the oil until it registers 360CF on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds.
Place the cheese balls in a deep-frying basket and carefully lower the basket into the oil. Fry for 2 minutes or until the balls are puffed up and golden brown in colour.
Transfer the balls to kitchen paper towels to drain. Place the balls on a warmed serving dish and serve immediately.