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

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