Don’t know what to cauliflower? Why not fabulously fried? This savory side dish may not be the healthiest of the lot, but it’s worth indulging in every once in awhile.
Don’t know what to cauliflower? Why not fabulously fried? This savory side dish may not be the healthiest of the lot, but it’s worth indulging in every once in awhile. Ingredients
- 1 cauliflower (about 2 lb.), washed and broken into florets
- 1 tbsp. plus 1/2 tsp. salt
- 3 large eggs, beaten to blend
- 2 cloves garlic, minced
- 1/2 tsp. hot sauce
- 1 tbsp. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. paprika
- 1/4 tsp. pepper
- About 2 tsp. olive oil
- 1 tbsp. chopped parsley
- sour cream
- Preheat oven to 200 degrees. Pour about 4 quarts of water into a 6- to 8-quart pan; bring to a boil over high heat. Add cauliflower and 1 tbsp. salt; cover, reduce heat, and simmer until cauliflower is soft enough to mash, 10 to 12 minutes. Drain.
- Put cauliflower in a large bowl, and mash with a fork. Let cool until no longer steaming. Stir in eggs, garlic, and hot sauce, then mix in flour, baking powder, paprika, pepper, and remaining 1/2 tsp. salt.
- Pour 1 tsp. olive oil into an 8- to 10-inch frying pan over medium-high heat. Working in batches, drop cauliflower mixture in heaping tbsp. into pan and cook, turning once, until fritters are golden brown on both sides, about 6 to 8 minutes per batch. Transfer to baking sheet and keep warm in oven while cooking the remaining fritters. Add more oil as needed between batches. Garnish with chopped parsley and sour cream.
Ready in 1 hour