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Cauliflower Fritters
From Cookery for every household, 1914
Serves 4
Cauliflower fritters are frequently used as a garnish for other dishes. Sufficient for 4 or 5 persons.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 221. The excerpt below is the record exactly as published.
Cauliflower Fritters (Beignets de Choufleur) 1 cooked oauliflower. 1 table-sp. salad oil. 1 dessert-sp. tarragon vinegar. 1 chopped shallot. 1 tea-sp. chopped parsley. Seasoning. Frying batter. First make the batter according to directions given in Recipe 1861, and let it stand. Take some cauli- flower that has not been overcooked and break it into neat-sized pieces. Mix the oil and vinegar on a deep plate with the chopped ingredients and a little seasoning. Put the pieces of cauliflower into this and let them stand for 1 hour, turning them occasionally. Then drain them lightly, dip them into the frying batter and fry in deep fat to a golden brown colour. Drain well on kitchen paper and serve piled up on a hot dish with a dish paper under them and garnish with fried parsley. Note. — Cauliflower fritters are frequently used as a garnish for other dishes. Sufficient for 4 or 5 persons. 461. Cauliflower a lTtalienne (Choufleur & lTtalienne) 1 cooked cauliflower
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