Beignets Of Cauliflower And Potatoes Recipe
Servings: 4
Ingredients
- 1 lrg Potato boiled, peeled
- 1/2 lb Cauliflower boiled 25 min and refreshed
- 2 x Garlic cloves finely minced
- 2 lrg Large eggs
- 1 Tbsp. Minced fresh parsley
- 1 Tbsp. Minced fresh thyme leaves
- 2 Tbsp. Sliced scallions
- 1/2 tsp Fennel seeds
- 1/4 tsp Baking soda
- 1/4 c. Lowfat milk - (scant)
- 1/4 c. Flour
- 1/4 c. Bread crumbs
- 2 quart Peanut oil for frying
Directions
- Preheat oil to 385 degrees.
- Press potatoes through a ricer into a large mixing bowl. Chop cauliflower roughly and add in to potato mix. Add in garlic, Large eggs, parsley, thyme, scallions, fennel, baking soda, lowfat milk and flour and mix well. Form golf ball-sized balls and roll in bread crumbs. Chill for 1 hour. Drop balls into oil and fry till deep golden. Remove, season and serve.
- This recipe yields 4 servings.
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