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Cauliflower fritters
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| Artist: |
_ |
| Categories: |
Fondue, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| | Cauliflower -- cut into | | | Flowerets | | 3
| oz | Dried breadcrumbs | | 1 1/2
| oz | Parmesan cheese -- grated | | 1
| tbsp | Fresh parsley -- chopped | | | Salt and pepper | | 2
| | Eggs -- beaten | | | FOR SAUCE | | 1/2
| oz | Butter | | 1/2
| oz | Plain flour | | 10
| | Fluid ounces milk | | 1/2
| tsp | Prepared mustard | | 2
| oz | Cheddar cheese -- grated | | | Pn Cayenne pepper |
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Procedures:
| 1 | Par-boil cauliflower in a saucepan of boiling salted water for 4-5 minutes, drain well. | | 2 | in a bowl mix together breadcrumbs, parmesan cheese and parsley and season with salt and pepper. | | 3 | Dip cauliflower flowerets in beaten egg, then coat in breadcrumb mixture. | | 4 | Put on serving plate and set aside until ready to cook in hot oil. | | 5 | to make cheese sauce, melt butter in a small saucepan, stir in flower and cook for 1 minute. | | 6 | Remove from heat and add milk slowly. | | 7 | Bring to the boil, stirring, then simmer for 2 minutes. | | 8 | Stir in mustard, cheese, cayenne and season with salt and pepper. | | 9 | Serve hot. | | 10 | recipe by : |
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