Saturday, January 15, 2011

Cauliflower Fritters: All Brassicaceae all the time.

Aaron suggested a similar recipe from Jaime Oliver- I wanted to see if it could be adapted for the single botanical family series. I had... a fair amount of success, although I basically threw in the towel from the first.

Cut 1 cup of florets- about 1/4 of a large head of cauliflower. Thin 2 tbs. mustard with water until it has the consistency of heavy cream. (This is the first time I admitted defeat. I used honey mustard- and there's vinegar in prepared mustard. It might be better with a little bit more mustard powder- or some wasabi) Start to heat an inch and a half of canola oil in a small heavy pot. This is about... a cup?

Please note your three Brassica species: cauliflower, rapeseed, and mustard. (I included a quartered Brussels sprout as a test. It was pretty good. It's also technically the same species as cauliflower.)

Wait until the oil is 180 degrees F. Drop 1/3 cup florets into the mustard sauce, stir briefly, and let drain for a couple of seconds. I dredged them in flour here- resulting in further failure on the single family front, leaving really tasty crispy bits all over the pan, and not creating a delightful tempura crust at all. Drop the breaded or unbreaded cauliflower into the pan and deep fry for about a minute. Remove with a slotted spoon. Sprinkle with salt and lemon juice and eat while hot. (Lemon juice is another failure.) Repeat this paragraph with the last two batches of cauliflower.

So crispy! So oily! It tastes like fried things and glucosinolates! Hurrah!

Yes, fine, squashes tomorrow.

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