Title: Beignets of Cauliflower and Potatoes
Categories: None
Yield: 4 Servings

1 lg Potato boiled; peeled
1/2 lb Cauliflower; boiled 25
-minutes and refreshed
2 Cloves garlic; finely
-chopped
2 lg Eggs
1 tb Fresh parsley; chopped
1 tb Fresh thyme leaves; chopped
2 tb Scallions; sliced
1/2 ts Fennel seeds
1/4 ts Baking soda
1 c Milk; Scant Cup
1/4 c Flour
1/4 c Bread crumbs
2 qt Peanut oil; for frying

Preheat oil to 385 degrees F.

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.

Yield: 4 servings

Recipe by: MEDITERRANEAN MARIO #ME1A07

Posted to MC-Recipe Digest V1 #1000 by Sue on Jan 10,
1998