Beignets of Cauliflower and Potatoes

Beignets of Cauliflower and Potatoes Ingredients

1 lg Potato boiled; peeled	1/2 ts Fennel seeds
1/2 lb Cauliflower; boiled 25	1/4 ts Baking soda
2 Cloves garlic; finely	1 c Milk; Scant Cup
2 lg Eggs	1/4 c Flour
1 tb Fresh parsley; chopped	1/4 c Bread crumbs
1 tb Fresh thyme leaves; chopped	2 qt Peanut oil; for frying
2 tb Scallions; sliced

Instructions for Beignets of Cauliflower and Potatoes

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 Recipe by: MEDITERRANEAN MARIO #ME1A07 Posted to MC-Recipe Digest V1 #1000 by Sue on Jan 10, 1998

Main Ingredient: PotatoCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Baking soda	Bread crumbs	Cauliflower	Eggs
Fennel	Flour	Garlic	Milk
Parsley	Potato	Scallion	Thyme

for flavor and categorization

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