Friday, October 2, 2009

Cauliflower Fritters

It may come as no surprise that I'm a picky eater and have never been a cauliflower fan. However, I figured I would give it a try. I've been on a roll with trying new things that I have hated for all of my life. Tomatoes were a success. I even ate Fried Artichoke Hearts at Cheers in Little Rock and I'm still dreaming about them. I was doing so well and so why not be adventurous and go for cauliflower?

Well, at least I can say I tried it...

I'm still not a fan, but if you love cauliflower you will probably love this dish. Next time I'll just use some mashed potatoes instead.

Cauliflower Fritters
Adapted from Everyday with Rachael Ray, October 2009

1 large head cauliflower (about 2 1/4 pounds), trimmed and chopped
1/4 cup flour
1/4 cup Italian seasoned bread crumbs
1 large egg, beaten
One 10-ounce bag salad greens
2 tablespoons fresh lemon juice

1.Steam the cauliflower until tender, 10 to 15 minutes. Transfer to a large bowl, mash and let cool for 10 minutes. Stir in the flour, bread crumbs and egg, season with salt and pepper and refrigerate for 15 minutes. Roll 1/4 cupfuls into balls, then flatten into patties, to make a total of 12 to 14. In a skillet, heat 2 tablespoons extra-virgin olive oil over medium-high heat. Working in batches, fry the patties until golden-brown, about 4 minutes on each side. Serve with the salad greens tossed in olive oil and the lemon juice.


Whenever my dad experiments with a new recipe, he always says "We might be ordering pizza later."

This is what we ended up having for dinner after making these...

Happy Friday!

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