Cauliflower Fritters

Ingredients

• a large parboiled cauliflower
• a tablespoonful of flour
• half a cupful of milk
• the whipped yolk of an egg
• an ounce of butter
• a little pepper
• a little salt

Method

1. 1

   Divide cooked cauliflower into branches.

2. 2

   Dip each in batter made with flour, milk, egg yolk, butter, pepper, and salt.

3. 3

   Fry in boiling fat and drain before serving.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 92. The excerpt below is the record exactly as published.

Cauliflower Fritters. Break a cooked cauliflower up into neat pieces, dip these in frying batter till well covered, and fry in boiling fat. Drain them well, sprinkle with grated Parmesan cheese and coralline pepper. Serve at once on a napkin. This is an excellent way of using up cold cauliflower. 132 STANDARD COOKERY. Cauliflower Au Gratin. Boil the cauliflower, place it in a fireproof dish, pour over it an ample quantity of cheese sauce, sprinkle with grated cheese, and brown crumbs and bake until slightly brown on the top. Cauliflower with Tomato Sauce. Clean and soak the cauliflower in salt and cold water for one hour, then plunge it into boiling water, returning it again to cold water. After this, put it in a pan of boiling water slightly salted (half an ounce of salt to one gallon of water) and boil it until tender, say for about twenty to twenty-five minutes. In the meantime, make half a pint of tomato puree, and when the cauliflower is cooked, place it on a dish, pour the puree over it, sift some finely grated brown crumbs over it, and serve. Cauliflower Fritters. Take a large parboiled cauliflower, and after draining divide carefully into branches. Dip each into a batter made with a tablespoonful of flour, half a cupful of milk, the whipped yolk of an egg, and an ounce of butter, with a little pepper

Cook this with the app: pantry check, scaling, and the assistant.