Thursday, March 19, 2009

Cauliflower Fritters

These turned out so good! They pretty much taste like realllly good vegetable pakoras. So if you're in a Indo-Pak-Bengali mood, you can eat this with some kind of chutney (coriander, green chili, or mint chutney mixed with some yogurt) and if you're in an Oriental mood, you can eat this with some soy sauce mixed with wasabi.
  • 1 head cauliflower (4 cups)
  • 2 cloves garlic, crushed
  • 1 cup whole wheat flour
  • 2 eggs
  • 1/2 cup Pecorino Romano
  • 1/4 cup parsley, finely chopped
  • 1/4 cup hot water
  • salt and pepper
  • 1/4 cup olive oil
Steam cauliflower, then chop into small pieces. In a large bowl, combine cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper. Add water so that batter becomes slightly more dense than pancake batter. On medium-low heat, add 1 tbsp of oil in a 10 inch skillet coating bottom of the pan. Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time. Cook until golden brown, turn and cook another few minutes. Add a little more oil to the pan, and repeat with the remaining batter.

I used garlic powder instead of whole garlic (1/8 tsp powder = 1 clove), regular all-purpose flour instead of wheat flour, cilantro instead of parsley, and a mix of parmesan and romano instead of JUST romano.

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