| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Potato boiled; peeled |
| 1/2 |
lb |
Cauliflower; boiled 25 minutes and refreshed |
| 2 |
|
Cloves garlic; finely chopped |
| 2 |
lg |
Eggs |
| 1 |
tb |
Fresh parsley; chopped |
| 1 |
tb |
Fresh thyme leaves; chopped |
| 2 |
tb |
Scallions; sliced |
| 1/2 |
ts |
Fennel seeds |
| 1/4 |
ts |
Baking soda |
| 1 |
c |
Milk; Scant Cup |
| 1/4 |
c |
Flour |
| 1/4 |
c |
Bread crumbs |
| 2 |
qt |
Peanut oil; for frying |
INSTRUCTIONS
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
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.
Yield: 4 servings
Recipe by: MEDITERRANEAN MARIO #ME1A07
Posted to MC-Recipe Digest V1 #1000 by Sue <suechef@sover.net> on Jan 10,
1998
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