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CAULIFLOWER FRITTERS

45 mins – Makes about 3 dozen fritters

To create these wonderful tapas, It makes a batter with crunchy nubs of chopped cauliflower florets, fries spoonfuls in a skillet and then tops the fritters with yogurt sauce and a dollop of caviar.

¡Que hambre!

INGREDENTS:

Make Ahead: The fritters can be fried earlier in the day and kept at room temperature. Reheat before serving.

  1. Preheat the oven to 350°. Bring a medium saucepan of salted water to a boil. Add the cauliflower and cook for 2 minutes. Drain well, then spread the cauliflower on a paper towel–lined baking sheet to cool; pat the cauliflower dry.
  2. In a small bowl, combine 1/2 teaspoon of salt with the baking powder, cumin, coriander, pepper and allspice. In a large bowl, using an electric mixer, beat the egg whites with a pinch of salt at high speed until firm peaks form. Fold in the cauliflower and the spice mixture.
  3. Heat a large nonstick skillet. Very lightly oil the skillet. Drop tablespoons of the fritter batter into the skillet and cook over moderately high heat until browned on the bottom, about 2 minutes. Reduce the heat to moderate and cook until browned on the other side, about 2 minutes. Transfer the fritters to a large rimmed baking sheet. Repeat with the remaining batter, coating the skillet with oil as needed.
  4. In a small bowl, blend the yogurt with the 1 1/2 teaspoons of olive oil and season with salt. Reheat the fritters in the oven, about 2 minutes. Garnish each fritter with 1/2 teaspoon of yogurt sauce and some caviar. Transfer to a platter and serve.
INSTRUCTIONS:
  1. In a small bowl, mix the raisins with the lemon juice, scallion, parsley, bread crumbs, chopped ham and ground fennel. Season with salt and pepper. Open a herring and place a rounded teaspoon of the filling on one side of the fish. Close the herring, pressing the halves together firmly. Repeat with the remaining herrings and filling.
  2. Spread flour in a shallow bowl. Place the eggs in another shallow bowl and beat the water into the eggs. Dredge the herring in the flour, then dip them into the egg mixture to thoroughly coat, letting the excess drip off. Dredge the herring again in the flour and shake off any excess.
  3. In a large skillet, heat 1/4 inch of olive oil until shimmering. Add half of the herring and fry over moderately high heat until golden brown and crisp, about 2 minutes per side. Drain the herring briefly on paper towels and transfer to plates. Repeat with the remaining herring.

Serve With: Lemon wedges and mesclun salad.

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