Italian recipes

Beignets Of Cauliflower And Potatoes

Course : Italian
Source: Mario Batali
Serves: 4

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

1 large potato -- boiled, peeled

1/2 pound cauliflower boiled 25 minutes and refreshed

2 cloves garlic -- finely chopped

2 large eggs

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh thyme leaves

2 tablespoons scallions sliced

1/2 teaspoon fennel seeds

1/4 teaspoon baking soda

1/4 cup milk - -- (scant)

1/4 cup flour

1/4 cup bread crumbs

2 quarts peanut oil -- for frying

Preparation / Directions:

Preheat oil to 385 degrees. 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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A07)

Beignets Of Cauliflower And Potatoes

Ingredients:

Preparation / Directions:

More Italian Recipes