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Receta Cauliflower Fritters (Bigne Salate)

Name: Cauliflower Fritters (Bigne Salate)
Ingredients: 1 c. water; 1 Tbsp. salt; 4 ounce butter - (1 stick); 1 c. flour; 4 x Large eggs; 1 sm cauliflower head - (abt 1 1/2 lbs) cut 1" florets; 10 x salted anchovies filleted, and rinsed twice; 2 quart extra virgin olive oil for frying

de Global Cookbook

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Ingredientes

1 c. water
1 Tbsp. salt
4 ounce butter - (1 stick)
1 c. flour
4 x Large eggs
1 sm cauliflower head - (abt 1 1/2 lbs) cut 1" florets
10 x salted anchovies filleted, and rinsed twice
2 quart extra virgin olive oil for frying

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