Receta Cauliflower Fritters (Bigne Salate)
| Raciónes: 1 |
Ingredientes
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Direcciones
- Place the water, salt and butter in a 2-qt saucepan and bring to a boil. Have a whisk and a wooden spoon ready. Remove the pan from the heat and add in the flour all at once, whisking it in. Return the pan to the burner and start stirring with a spoon. Cook 3 min, stirring constantly, till the dough starts to pull easily from the sides of the pan and form a ball. Remove from the heat and stir till tepid, 6 to 8 min.
- Add in the Large eggs, 1 at a time, stirring each one completely in before adding the next. Pour into a mixing bowl, cover the surface with plastic wrap and set aside at room temperature.
- Bring 4 qts of water to boil and set up an ice bath next to the stove with 3 c. of ice and 4 c. of water. Plunge the cauliflower into the water and cook till tender, not al dente. Remove the cauliflower and refresh in the ice bath. Drain cauliflower pcs well, dry on a kitchen towel and place in a bowl.
- Finely chop the anchovy fillets and add in to the cauliflower pcs. Stir well to distribute.
- Preheat the oven to 200 degrees.
- Remove the plastic from the batter, pour the cauliflower mix into the batter, and stir gently to mix well.
- In a 6- to 8-qt pot, heat the extra virgin olive oil to 375 degrees. Set up a tray in the oven with several layers of paper towels, to drain the fritters and keep them hot.
- Using 2 Tbsp., form fritters by grabbing a floret of cauliflower at a time with a generous amount of the batter which adheres to it, and drop them 1 a time into the warm oil. Cook 6 or possibly 7 at a time till golden, flipping them with a slotted spoon, and remove to drain on the paper towels. Serve warm.
- This recipe yields 25 to 30 fritters.
- Yield: 25 to 30 fritters