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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil cauliflower until tender but not mushy. | 2. Once cauliflower is done drain, put in a large bowl. | 3. Separate the floret, keep it somewhat chunky. So cut it into half or fourths. | 4. Meanwhile chop garlic and hot pepper together in a mortar or food processor well. | 5. Add hot pepper,garlic,chopped parsley,1 beaten egg,flour,milk, and salt to taste. | 6. Batter should be thin, a tiny bit thinner than pancake batter. | 7. If batter is too thick, add a bit water. If batter is too thin, add more flour. | 8. Mix well together with a spoon. | 9. Meanwhile let oil get hot enough to fry. | 10. You can make the fritters large or small. | 11. Add mixture to oil with a tablespoon. | 12. Two tablespoon full of mixture will make a large fritter. | 13. Let fry until golden. | 14. Squeeze lemon on top (optional). | 15. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower floret	6 -8			-	-	-	-
garlic clove	2			-	-	-	-
serrano pepper	1 -2			0.0	0.0	0.0	0.0
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
egg	1			71.5	0.36	6.28	4.755
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
milk	1/2	cup		74.42	5.8316	3.843	3.9894
salt				-	-	-	-
corn oil				-	-	-	-
lemon				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.