|Photo: Em Shaat (Middle Eastern Cauliflower Fritters) Recipe|
chef FIFI’s Note:
A spicy fritter full of taste. Great as a side dish, or in between pita bread as a sandwich like my husband likes it. Leftovers can be refrigerator and eaten cold. *these measurements are approximate, I’m not good at keeping measurements*
Total Time: 25 mins
Prep Time: 10 mins
Cook Time: 15 mins
6 -8 cauliflower florets
2 garlic cloves
1 -2 serrano pepper
1/4 cup chopped parsley (fine)
3 tablespoons flour (approximately)
1/2 cup milk, approximately
corn oil (for frying)
1 Boil cauliflower until tender but not mushy.
2 Once cauliflower is done drain, put in a large bowl.
3 Separate the floret, keep it somewhat chunky. So cut it into half or fourths.
4 Meanwhile chop garlic and hot pepper together in a mortar or food processor well.
5 Add hot pepper,garlic,chopped parsley,1 beaten egg,flour,milk, and salt to taste.
6 Batter should be thin, a tiny bit thinner than pancake batter.
7 If batter is too thick, add a bit water. If batter is too thin, add more flour.
8 Mix well together with a spoon.
9 Meanwhile let oil get hot enough to fry.
10 You can make the fritters large or small.
11 Add mixture to oil with a tablespoon.
12 Two tablespoon full of mixture will make a large fritter.
13 Let fry until golden.
14 Squeeze lemon on top (optional).
Recipe by chef FIFI