Cauliflower Fritters
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Cook the cauliflower florets in a pan of boiling water for about 6 minutes until tender, then drain, dry on a clean tea towel, place in a bowl and mash with a fork. Leave to cool.
Add the eggs, grated parmesan, flour, garlic and parsley to the mashed cauliflower, along with some salt and pepper to taste, and mix together well.
Heat plenty of vegetable oil in a deep frying pan until hot, then add large spoonfuls of the cauliflower mixture, flattening each one a little with the back of the spoon.
Deep-fry for about 3 minutes on each side until golden (you may need to cook the fritters in a couple of batches, depending on the size of your pan).
Remove and drain well on kitchen paper, then serve hot.
Recipe courtesy of Gennaro’s Cucina: Hearty Money-Saving Meals from an Italian Kitchen’ by Gennaro Contaldo (Pavilion Books). Image by David Loftus.
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