Cauliflower Fritters

Another very windy day here at our little Blue House. There have been a couple of terrible fires in the next town over.. all down to the very hot , dry summer and the flames being fanned by the gale force winds. Luckily our mountain is just fine.. fingers crossed.. and hopefully we wont see a repeat of the devestating forest fires of two years ago.

So today MrD and I did the last minute running around before our road trip on Monday. MrD filled the car with gas and I had to post a few letters at the post office.. 

Back home, Mr D put a new security door on the back of the house.. while I did some last minute laundry and gave the house a bit of spit and polish and a hoover through. The plan was to get all the heavy work done today.. so tomorrow we can give to the Lord... and finish our packing. 

So breakfast today utilized the leftover cauliflower from  Wednesdays Cauliflower cheese and I made these Cauliflower fritters from "250 Ways to Serve Fresh Vegetables, published for Culinary Arts Institute, 1940.

I must say they were very nice.. light and fluffy with a declicate cauliflower flavour. I was dubious about adding the nutmeg..but it was only a little and complimented the dish. I did make one change.. and halved the butter amount.. and 1 tablespoon was quite enough. The would also be lovelyThere were a few leftover.. so we will have them again tomorrow

1 cup sifted flour
1 teaspoon baking powder
½ teaspoon salt
Dash of mace (or nutmeg)
1 cup chopped, cooked cauliflower
1 egg, beaten
½ cup milk
2 tablespoons butter, melted

• Sift the flour, baking powder, salt, and mace together
• Add the chopped cooked cauliflower.

• In a separate bowl, combine the beaten egg, milk, and melted butter
• Add the wet mixture to the dry flour mixture 
• Stir until smooth.

• Drop the batter by tablespoons into hot deep fat heated to 365°F.
• Listen to the sizzle....

• Fry for 3 to 5 minutes or until browned.

• Drain on absorbent paper. 
• Best served warm

Original Recipe

250 Ways to Serve Fresh Vegetables
Edited by Ruth Berolzheimer.
Published for Culinary Arts Institute, 1940