Title: Beignets of cauliflower and potatoes
 Categories: Molto
      Yield: 4 Servings
 
      1 lg Potato, boiled and peeled
    1/2 lb Cauliflower, boiled 25
           Minutes and refreshed
      2    Cloves garlic, finely
           Chopped
      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