Fritot of Cauliflower (Cauliflower Fritters)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cauliflower florets
- chopped parsley
- oil
- lemon juice
- frying batter
- parsley
- sauce Tomate
Instructions
- Season the well-drained cauliflower florets and sprinkle them with chopped parsley.
- Marinate them for 20 minutes with oil and lemon juice.
- Dip them in frying batter and fry them to order.
- Dish them on a napkin with fried parsley and serve a sauce Tomate separately.