Monday, September 27, 2010

Variety fritters

1/2 head cauliflower, broken into florets
1 can garbanzos, drained
~2 c Laura's leftover roasted garlic & rosemary mashed potatoes (no recipe, sorry!)
3 T flour + a bit more
pepper and/or other seasonings to taste
enough canola oil for frying

Steam cauliflower until tender. While it's steaming, dump the can of garbanzos into a mixing bowl and mash with a potato masher, leaving some chunks. When the cauliflower is ready, dump it in the bowl and mash it up a bit too. Add the mashed potatoes, 3 T flour, and pepper (and any other seasonings you fancy if your mashed potatoes didn't start out as exciting as Laura's) and mash together.

Heat 1/4 inch of oil in a heavy frying pan, and put a bit of flour on a little plate. When the oil is nice and hot, form three (or your pan's capacity) 2 by 1/2 inch patties, dip them in the flour on both sides (helps with browning), and gently put in the hot oil. Fry until brown on each side, pressing down with the spatula on each side to help with browning. Transfer to a paper-towel-lined plate while you fry the rest.

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