RFCJ RECIPE ARCHIVE
Posted by : BGL Beignets, Cauliflower and Potatoes - dairy
Recipe By : Mario Batalli Serving Size : 4 Preparation Time :1:00 Categories : Vegies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large potato -- boiled and peeled 1/2 pound cauliflower -- boiled 25 minutes and refreshed 2 cloves garlic -- finely chopped 2 large eggs 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh thyme leaves 2 tablespoons sliced scallions 1/2 teaspoon fennel seeds 1/4 teaspoon baking soda milk 1/4 cup flour 1/4 cup bread crumbs 2 quarts 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 POMME FRITES/PATATINE FRITTERS 1 pound russet potatoes, peeled in water 4 quarts virgin olive oil Salt and pepper Cut potatoes into finger-sized slices of equal size and place in new cold water. Heat oil to 385 F in a pot double the volume of oil. Add potatoes one handful at a time and cook until golden brown. Remove and drain on paper, season with salt and pepper and serve with mayonnaise (French) or plain (Italian). Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved - - - - - - - - - - - - - - - - - - Per serving: 113 Calories; 3g Fat (22% calories from fat); 5g Protein; 17g Carbohydrate; 90mg Cholesterol; 162mg Sodium
