Beignets of cauliflower and potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Potato, boiled and peeled |
| ½ | pounds | Cauliflower, boiled 25 |
| Minutes and refreshed | ||
| 2 | Cloves garlic, finely | |
| Chopped | ||
| 2 | larges | Eggs |
| 1 | tablespoon | Chopped fresh parsley |
| 1 | tablespoon | Chopped fresh thyme leaves |
| 2 | tablespoons | Sliced scallions |
| ½ | teaspoon | Fennel seeds |
| ¼ | teaspoon | Baking soda |
| Scant 1/4 cup milk | ||
| ¼ | cup | Flour |
| ¼ | cup | Bread crumbs |
| 2 | quarts | Peanut oil for frying |
Directions
Preheat oil to 385 degrees F.
Press potatoes through a ricer into a large mixing bowl. Chop cauliflower roughly and add to potato mixture. Add garlic, eggs, parsley, thyme, scallions, fennel, baking soda, milk and flour and mix well. Form golf ball-sized balls and roll in bread crumbs.
Refrigerate for 1 hour. Drop balls into oil and fry until deep golden brown. Remove, season and serve.
Yield: 4 servings
MEDITERRANEAN MARIO SHOW #ME1A07