Spicy Cauliflower Fritters Food

CAULIFLOWER FRITTERS

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!

SPICY CAULIFLOWER FRITTERS

Steps:

• Trim cauliflower into small florets to give desired total weight. Add to a pot of salted boiling water and simmer for 15 minutes or until very soft.
• As it is cooking, whisk the remaining ingredients, except olive oil and parsley leaves, in a bowl to make a homogenous batter.
• When cooked, drain cauliflower and set aside. Add warm cauliflower to batter and mix briskly to break it down a little.
• Pour olive oil in a pan so that it is about 15mm deep, and heat.
• When oil is very hot, drop in 3 tablespoons of mixture for each fritter.
• Fry in small batches (making sure they are not touching) for about 3 minutes each side.
• Drain on absorbent paper.
• Eat hot, warm or cold.

BROCCOLI-CAULIFLOWER FRITTERS

Steps:

• Add water to a saucepan and bring to a boil.
• Add broccoli and cauliflower florets and cook 10-12 minutes or until very tender; drain.
• Transfer florets to a large bowl.
• Mash florets with a fork or potato masher (doesn't have to be a completely smooth consistancy, I leave in a few clumps of vegetables) Add in eggs, onion, pecans, flour, and salt and pepper to taste; stir to mix well.
• In an electric skillet, pour oil to a depth of 1/4 inch; heat to 350 degrees.
• Drop vegetable mixture by tablespoonfuls into the oil.
• Cook in batches for 1 to 2 minutes on each side or until they become lightly browned.
• Transfer to a papertowel lined plate to drain; keep warm.
• Serve immediately.

EM SHAAT (MIDDLE EASTERN CAULIFLOWER FRITTERS)

Steps:

• Boil cauliflower until tender but not mushy.
• Once cauliflower is done drain, put in a large bowl.
• Separate the floret, keep it somewhat chunky. So cut it into half or fourths.
• Meanwhile chop garlic and hot pepper together in a mortar or food processor well.
• Add hot pepper,garlic,chopped parsley,1 beaten egg,flour,milk, and salt to taste.
• Batter should be thin, a tiny bit thinner than pancake batter.
• If batter is too thick, add a bit water. If batter is too thin, add more flour.
• Mix well together with a spoon.
• Meanwhile let oil get hot enough to fry.
• You can make the fritters large or small.
• Add mixture to oil with a tablespoon.
• Two tablespoon full of mixture will make a large fritter.
• Let fry until golden.
• Squeeze lemon on top (optional).
• Enjoy!