I don’t think it is a secret at how much I love potatoes of any kind. Big or small, mashed, smashed, baked, or fried – I simply adore them. But things weren’t really working out between us, so after careful consideration – we have decided to part ways. We will continue to remain friends and have the highest level of love and respect for each other.
Psst! I have a confession to make… I have been getting a little action on the side. His name is cauliflower, and he has been the best thing that ever happened to me. He shares all of the good qualities of potatoes, but none of the bad.
We are looking forward to a long and healthy relationship.
Cauliflower Fritters ( tastes just like potato pancakes)
1 1/2 lb. cauliflower leaves removed, left in large florets
1/2 onion, finely grated
2 eggs, beaten
3 Tbsp. unbleached all-purpose flour
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. smoked paprika
Blanch cauliflower in a large pot of salted boiling water for 1 minute. Remove and plunge in ice water. Drain. Grate coarsely. ( save the end pieces and chop finely) Squeeze out any moisture with a clean kitchen towel. Mix grated cauliflower, grated onion, eggs, flour, smoked paprika, salt, and pepper. Heat a small amount of canola oil in a skillet over medium-low to medium heat. Scoop mixture by heaping tablespoons. Form into a pancake shape, flattening the top with the back of a fork. Fry both sides until golden brown, about 2 to 3 minutes per side.