Cauliflower or Broccoli Fritters

Name: Cauliflower or Broccoli Fritters
Cuisine: French
Ingredients: ½ cup unbleached all-purpose flour; 1 recipe Savory Fritter Batter; 1 head cauliflower or 1 bunch broccoli; 1 head cauliflower or 1 bunch broccoli; 2 cups warm tomato sauce of your choice or any chutney of your choice; unsaturated oil of your choice for deep-frying; 2 cups warm tomato sauce of your choice or any chutney of your choice

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Delicious as appetizers. There is enough fat in the batter; please do not put a funny cheese sauce on these. The large stems can be peeled, cut up, and used in a soup. These fritters can also be served as vegetables with red meats and grilled chicken.

Ingredients

1 head cauliflower or 1 bunch broccoli
½ cup

Europe
France
Starter
Vegetarian

Method

Clean the cauliflower or broccoli, trim into florets, and peel the small stems. Blanch in boiling water salted with 1¼ teaspoons per quart of water until crisp-tender. Cool completely and pat dry.

Preheat 3 inches of oil to 370°F. Flour the florets. Dip into the fritter batter