|The Great Potato Book|
|by Florence Fabricant|
Rescued from infamy by Sir Walter Raleigh in the 16th century, the potato has long since become the world's ultimate comfort food.
Results 1 - 10 of 10 for cauliflower fritters
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.
Break the cauliflower into florets. Slice ... until hot. Cauliflower fritters make an interesting hot ... Frozen cauliflower will be too soggy for this.
Chop cauliflower coarsely. Combine with ... Combine all ingredients in saucepan and heat, but do not boil. Serve sauce over fritters. Even men like these!
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.
Beat egg yolks until light, add cauliflower, cheese, seasonings ... sides until brown and done. Drain on paper towels. Serve hot or at room temperature.
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.
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.
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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