Kounoupidokeftedes - Cauliflower Fritters
"I like cauliflower, could eat it everyday. This fritter can be eaten hot or cold. Posted for ZWT 6"
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
15 fritters
ingredients
- 1 head cauliflower, cut into florets
- 2 eggs
- 1⁄3 cup plus 2 tablespoons fresh breadcrumb
- 1⁄4 cup parsley, finely chopped
- 1⁄2 cup kefalotyri, grated
- salt and pepper
- 1⁄3 cup flour, for dredging
- 1⁄3 cup olive oil
-
Caper Sauce
- 1 tablespoon butter
- 2 garlic cloves, minced
- 3 tablespoons capers
- 1⁄4 cup sherry wine
- 3⁄4 cup cream, light
- salt and pepper
directions
- Steam the cauliflower. Don't boil as it will be too watery. Cool then mash the cauliflower. Mix in the eggs, 1/3 cup bread crumbs, parsley, cheese, salt and pepper to taste. It should be a soft mix.
- Combine flour with 2 tablespoons breadcrumbs, salt and pepper in a shallow dish. Heat about 1/3 cup olive oil in a large skillet.
- Form the cauliflower mixture into rounds and dredge in the flour/breadcrumb mix. Immediately add to the hot oil and fry until golden.
- For the sauce heat the butter in a small saucepan until melted. Add the minced garlic and the capers and saute over medium heat until fragrant.
- Add the sherry and boil until reduced. Stir in the cream and bring to a boil. Lower the heat and simmer, stirring frequently, until thickened. Season with salt and pepper.
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RECIPE SUBMITTED BY
Coasty
Australia
Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making
