Em Shaat (Middle Eastern Cauliflower Fritters) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A spicy fritter full of taste. Great as a side dish, or in between pita bread as a sandwich like my husband likes it. Leftovers can be refrigerator and eaten cold. *these measurements are approximate, I'm not good at keeping measurements* Ingredients:
6 -8 cauliflower florets |
2 garlic cloves |
1 -2 serrano pepper |
1/4 cup chopped parsley (fine) |
1 egg |
3 tablespoons flour (approximately) |
1/2 cup milk, approximately |
salt |
corn oil (for frying) |
lemon (optional) |
Directions:
1. Boil cauliflower until tender but not mushy.
2. Once cauliflower is done drain, put in a large bowl.
3. Separate the floret, keep it somewhat chunky. So cut it into half or fourths.
4. Meanwhile chop garlic and hot pepper together in a mortar or food processor well.
5. Add hot pepper,garlic,chopped parsley,1 beaten egg,flour,milk, and salt to taste.
6. Batter should be thin, a tiny bit thinner than pancake batter.
7. If batter is too thick, add a bit water. If batter is too thin, add more flour.
8. Mix well together with a spoon.
9. Meanwhile let oil get hot enough to fry.
10. You can make the fritters large or small.
11. Add mixture to oil with a tablespoon.
12. Two tablespoon full of mixture will make a large fritter.
13. Let fry until golden.
14. Squeeze lemon on top (optional).
15. Enjoy!
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