|Le Repertoire De LA Cuisine|
|by Louis Saulnier|
Le Repertoire De La Cuisine, A Guide to Fine Foods, treasured by thousands in the culinary profession throughout the past two decades.
Results 1 - 10 of 10 for cauliflower fritters
Beat egg yolks until light, add cauliflower, cheese, seasonings ... sides until brown and done. Drain on paper towels. Serve hot or at room temperature.
Mix first 7 ingredients together just until blended. Add cauliflower and mix gently. Fry by tablespoons worth in skillet with 1/4 inch hot oil.
Break the cauliflower into florets. Slice ... until hot. Cauliflower fritters make an interesting hot ... Frozen cauliflower will be too soggy for this.
Cook the cauliflower in salted water. ... Dip the flowerette into the batter and fry until golden brown. Dry on paper towel. Server over mashed potatoes.
Chop cauliflower coarsely. Combine with ... Combine all ingredients in saucepan and heat, but do not boil. Serve sauce over fritters. Even men like these!
Sift dry ingredients and add cauliflower, add eggs, and rest of ingredients. Drop on cookie sheet. Bake at 365 degrees for 3 to 5 minutes.
1. Trim cauliflower and cut into ... towels. Repeat until all the batter is used. 5. Keep warm in oven until ready to serve. Garnish with parsley, if desired.
Separate cauliflower into small flowerets. ... Saute 3 minutes on each side until brown. Drain on paper toweling. Keep warm in 250 degree oven until served.
Blend dry ingredients. Mix eggs, milk and oil. Add to dry ingredients.
In a bowl, ... make a thin fritter batter. Beat until ... with a paper towel to soak up excess grease. These are really good, allow 1/2 onion per person.
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