Recipe for Beignets of Cauliflower and Potatoes

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Yield:

Ingredients:

Amount	Ingredient
1 lrg	Potato boiled, peeled
1/2 lb	Cauliflower boiled 25 minutes
	and refreshed
2 x	Garlic cloves finely chopped
2 lrg	Eggs
1 tbl	Chopped fresh parsley
1 tbl	Chopped fresh thyme leaves
2 tbl	Sliced scallions
1/2 tsp	Fennel seeds
1/4 tsp	Baking soda
1/4 cup	Milk - (scant)
1/4 cup	Flour
1/4 cup	Bread crumbs

Instructions:

Instructions: Preheat oil to 385 degrees.

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.

This recipe yields 4 servings.

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