Beignets Of Cauliflower And Potatoes
Last updated 6/12/2012 12:59:19 AM. Recipe ID 22256. Report a problem with this recipe.
Title: Beignets of cauliflower and potatoes
Yield: 4 Servings
1 lg Potato, boiled and peeled
1/2 lb Cauliflower, boiled 25
Minutes and refreshed
2 Cloves garlic, finely
2 lg Eggs
1 tb Chopped fresh parsley
1 tb Chopped fresh thyme leaves
2 tb Sliced scallions
1/2 ts Fennel seeds
1/4 ts Baking soda
Scant 1/4 cup milk
1/4 c Flour
1/4 c Bread crumbs
2 qt Peanut oil for frying
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
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