Cau­li­flower-Ba­con Frit­ters Recipe

Made with Vi­enna lager, these frit­ters will be a sure-fire hit at your next spe­cial din­ner.

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You can omit the ba­con from this recipe to keep it veg­e­tar­ian.

Ac­tive prepa­ra­tion time: 35 min­utes Cook­ing time: 25 min­utes Makes: 20–24 frit­ters

1 head cau­li­flower

Kosher salt

4 slices ba­con

3 large eggs

1 Tbs minced gar­lic

2 Tbs chopped pars­ley

4 oz (113 g) Gruyère, shred­ded

½ cup (4 fl oz/118 ml) Vi­enna lager

5 Tbs flour

1 tsp bak­ing pow­der

4 Tbs but­ter

Cut the cau­li­flower into flo­rets and place into a pot of wa­ter with ½ ta­ble­spoon salt. Bring to a sim­mer and cook for 15 min­utes or un­til the cau­li­flower is fork ten­der. Re­move the cau­li­flower from the heat, drain, and al­low to cool to room tem­per­a­ture.

Cook the ba­con un­til crispy, al­low to cool, and chop.

In a large mix­ing bowl, com­bine the eggs, gar­lic, pars­ley, chopped ba­con, Gruyère, Vi­enna lager, and 1 ta­ble­spoon salt. Us­ing a fork, mash the cau­li­flower into small pieces and add to the mix­ing bowl, mix­ing well.

Add the flour and bak­ing pow­der, mix well and chill for 30 min­utes.

In a large sauté pan, melt the but­ter over medium-high heat. Spoon golf-ball size dol­lops of bat­ter into the pan and flat­ten with the back of the spoon. Brown the frit­ter, flip and brown the other side 4–5 min­utes. Re­move from the pan and drain on pa­per tow­els. Serve warm.

Beer sug­ges­tions:

Sa­muel Adams Bos­ton Lager (Ja­maica Plain, Mas­sachusetts), Devils Back­bone Brew­ing Com­pany Vi­enna Lager (Rose­land, Vir­ginia), Great Lakes Brew­ing Com­pany Eliot Ness (Cleve­land, Ohio)

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