CAULIFLOWER FRITTERS
Just trust me. These are so addictive. You can eat them hot or I like to eat them cold the next day for lunch.
Provided by Allybee Z
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In the microwave, cook the cauliflower in a covered dish with two tablespoon of water until soft.
- Drain the cauliflower and mash with the back of a fork or potato masher.
- Add the egg, salt and pepper, and enough flour until you can form patties; about 1/4 cup.
- Add enough oil to coat the bottom of a skillet. Over medium high heat, brown the caulflower patties. Eat!
CURRIED CAULIFLOWER FRITTERS (JAMIE OLIVER'S RECIPE)
Excerpted from JAMIE AT HOME by Jamie Oliver, Copyright (c) 2008. Published in the US by Hyperion. All rights reserved. Food Network or www.jamieoliver.com. From SHOW: Jamie At Home - Episode: Cauliflower. This is really an unusual but very delicious way to eat cauliflower! Here we are going to use beer as it goes well with all these spices. However, you must be ready to fry them and eat them at once! This batter goes well with fish filets, chicken pieces, and other vegetables.
Provided by Manami
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- MAKE THE BATTER FIRST:.
- Smash up the cumin and mustard seeds, chiles and peppercorns in a pestle and mortar until you have a powder.
- Put the flour into a mixing bowl and stir in the ground spices and the turmeric.
- Pour in most of the beer and whisk gently.
- Check the consistency - you want it to be the thickness of heavy cream. If it's too thick, whisk in the rest of the beer.
- Don't worry too much about having little lumps in the batter, as they'll just become nice crunchy bits when you start frying.
- Season with sea salt and put aside.
- NOW PREPARE THE VEGETABLE:.
- Trim the bottom of the stalk and break the cauliflower into bite-sized florets.
- Slice up the stalk into 1-inch pieces - this way it will all cook at the same rate.
- Wash the cauliflower, drain it and pat dry with kitchen towels.
- Place the cauliflower pieces in a bowl and dust with a little flour.
- Pour the oil into a deep saucepan - you want it to be about 4 to 5 inches deep - and heat it to 350º F.
- If you don't have a thermometer don't worry, just drop a piece of potato into the oil;.when it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan.
- Shake any excess flour off the cauliflower.
- One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so.
- Make sure you stand back so you don't get splashed. It's best to fry them in batches so you don't overcrowd the pan (but serve them as soon as each batch is ready).
- Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters).
- Fry the pieces gently, turning them a couple of times with a slotted spoon.
- When they're browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen towels.
- Dust with sea salt and squeeze over a little lemon juice.
- Enjoy!
Nutrition Facts : Calories 195.3, Fat 1, SaturatedFat 0.1, Sodium 496.8, Carbohydrate 38.1, Fiber 4.7, Sugar 3.3, Protein 6.6
CURRIED PUMPKIN FRITTERS
These bright yellow pumpkin fritters come together quickly, so you can make them while you've got a stew or soup simmering on the stove for a comforting fall meal. The combination of flour and cornmeal give them a nice crunchy crust.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 1/2 cup each pumpkin puree and buttermilk, 1 egg, 1 tablespoon curry powder, 2 teaspoons sugar and 1 1/2 teaspoons kosher salt in a large bowl. Whisk in 1/2 cup each flour and fine cornmeal and 1 1/2 teaspoons baking powder. Stir in 1/2 cup chopped cilantro and 2 chopped scallions. Working in batches, fry heaping tablespoonfuls of the batter in 365˚ F vegetable oil, turning once, until crisp, 4 to 5 minutes. Drain on paper towels and season with salt.
CURRIED CAULIFLOWER FRITTERS
This is a really unusual but delicious way to eat cauliflower. The Japanese are brilliant at making lovely crispy batter for their tempura, so while I was over there recently I wanted to discover their secret. It turns out there are lots of different techniques, such as using cornstarch instead of flour, or ice-cold sparkling water instead of tap water. In this recipe I'm going to use beer, though, as it gives such a nice color and goes well with the spices. However, the best advice I was given is to fry the fritters in small batches and eat them straightaway, so they're crunchy and hot. PS This batter recipe can be used for all sorts of things, like fish fillets or thin chicken strips or any finely cut vegetable. You can leave the spices out if you prefer it plain.
Provided by Jamie Oliver
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- First make your batter. Smash up the cumin and mustard seeds, chiles and peppercorns in a pestle and mortar until you have a powder. Put the flour into a mixing bowl and stir in the ground spices and the turmeric. Pour in most of the beer and whisk gently. Check the consistency - you want it to be the thickness of heavy cream. If it's too thick, whisk in the rest of the beer. Don't worry too much about having little lumps in the batter, as they'll just become nice crunchy bits when you start frying. Season with sea salt and put aside.
- Trim the bottom of the stalk and break the cauliflower into bite-sized florets. Slice up the stalk into 1-inch pieces - this way it will all cook at the same rate. Wash the cauliflower, drain it and pat dry with kitchen towels. Place the cauliflower pieces in a bowl and dust with a little flour.
- Pour the oil into a deep saucepan - you want it to be about 4 to 5 inches deep - and heat it to 350 degrees F. If you don't have a thermometer don't worry, just drop a piece of potato into the oil. When it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan.
- Shake any excess flour off the cauliflower. One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so. Make sure you stand back so you don't get splashed. It's best to fry them in batches so you don't overcrowd the pan (but serve them as soon as each batch is ready). Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters). Fry the pieces gently, turning them a couple of times with a slotted spoon. When they're browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen towels. Dust with sea salt and squeeze over a little lemon juice.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
CURRIED CAULIFLOWER
This is a good company dish. Even people who don't like curry like this dish!
Provided by SAMDEE
Categories Side Dish Vegetables Cauliflower
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
- In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 12.5 g, Cholesterol 26.7 mg, Fat 25.6 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 478.4 mg, Sugar 3.9 g
ROASTED CURRIED CAULIFLOWER
An Indian-inspired spice blend adds a warm hue and gives this vegetable dish an exotic taste.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Coat a rimmed baking sheet with cooking spray. In a large bowl, stir together oil, mustard seeds, cumin seeds, curry powder, and salt. Add the cauliflower, tossing to coat thoroughly with spice mixture.
- Arrange cauliflower in a single layer on prepared sheet. Roast until florets are browned on bottom and tender when pierced with the tip of a paring knife, about 35 minutes. Serve hot.
Nutrition Facts : Calories 88 g, Fat 6 g, Fiber 4 g, Protein 3 g, Sodium 404 g
CAULIFLOWER FRITTERS
These cauliflower fritters are easy to make and a different way to have cauliflower. So delicious and tasty. I've made these a number of times for my family and friends.
Provided by BETTYCOOK
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Process cauliflower in a food processor finely minced; transfer to a large bowl.
- Stir flour, eggs, baking powder, and Italian dressing mix into cauliflower.
- Heat enough olive oil to cover the bottom of a frying pan over medium heat.
- Drop heaping tablespoons of cauliflower mixture into the hot oil; fry until golden brown, about 3 minutes per side.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 15.3 g, Cholesterol 107.9 mg, Fat 4.9 g, Fiber 2.8 g, Protein 6.7 g, SaturatedFat 1.2 g, Sodium 682.2 mg, Sugar 4.3 g
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