| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Dutch | 24 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt; (up to 3/4) |
| 2 | c | Diced cauliflower |
| 1 | c | (4 ounces) shredded Cheddar cheese |
| 1 | tb | Diced onion |
| 1 | lg | Egg |
| 1 | c | Milk |
| Vegetable oil |
INSTRUCTIONS
Source: Southern Living, January 1998 Author: Betty Lamb of Dothan, Alabama Combine the first 3 ingreditents in a large bows; stir in cauliflower, cheese and onion. Whisk together egg and milk. Add to flour mixture, whisking just until moistened. Pour vegetable oil to a depth of 2 inches into a Dutch oven; heat to 375 degrees F. Drop dough by rounded tablespoonfuls into oil, and fry 1 minute on each side or until fritters are golden brown. Drain well on paper towels, and serve immediately. Posted to JEWISH-FOOD digest V97 #334 by [email protected] on Dec 27, 1997
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