Veglog

Cauliflower Fritters

Author: Dorothy Hurtley · Date: October 03, 2007

This recipe doubles nicely and would work with a variety of cooked vegetables as well. Good way to use leftovers.

In a bowl beat together:

• 2 slightly beaten eggs
• 1/2 cup Parmesan cheese
• 1/8 cup chopped fresh parsley finely chopped
• pinch of black pepper
• 1 teaspoon salt
• 1/4 cup all purpose flour

Add:

• 4 cups of chopped cooked cauliflower

In a frying pan heat 1/2 to 1 cup of olive oil until a drop of water sputters and evaporates. Drop cauliflower mixture in about 1/4 cup amounts into hot oil. Let brown (about 3 to 5 minutes). Turn and brown other side.

Drain really well on paper towel and serve either warm or at room temperature.