CAULIFLOWER FRITTERS
Provided by Molly O'Neill
Categories side dish
Time 25m
Yield About 6 servings
Number Of Ingredients 8
Steps:
- Break the cauliflower into fairly large florets. Bring a large pot (2/3 full) of salted water to a boil. Add the florets and cook 1 minute. Immediately drain and plunge them into cold water to cool. Drain again and pat dry between paper towels.
- Combine the self-rising flour, sugar, salt and pepper. Stir in the beer and set the batter aside.
- In a large kettle or deep fryer, heat the oil until it is very hot. Put the all-purpose flour on a plate and roll the florets in the flour to coat. Working in batches, dip them into the batter and fry, turning until they are golden brown, about 3 to 4 minutes. Drain on paper towels and serve immediately with the Cauliflower-and-White-Bean Brandade and the Stilton Rouille (see recipes) on the side.
- In a large kettle or deep fryer, heat the oil until it is very hot. Put the all-purpose flour on a plate and roll the florets in the flour to coat. Working in batches, dip them into the batter and fry, turning until they are golden brown, about 3 to 4 minutes. Drain on paper towels and serve immediately with the Cauliflower-and-White-Bean Brandade and the Stilton Rouille (see recipes) on the side.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 3 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 446 milligrams, Sugar 3 grams, TransFat 0 grams
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