Recipe - Beignets Of Cauliflower And Potatoes

1 lg Potato boiled; peeled
One half pound Cauliflower; boiled 25
minutes and refreshed
2 Cloves garlic; finely
chopped
2 lg Eggs
1 tablespoon Fresh parsley; chopped
1 tablespoon Fresh thyme leaves; chopped
2 tablespoon Scallions; cut or sliced up
One half teaspoon Fennel seeds
One fourth teaspoon Baking soda
1 cup Milk; Scant Cup
One fourth cup Flour
One fourth cup 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
ballsized 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 MCRecipe Digest V1 #1000 by Sue suechef@sover.net on Jan 10,
1998