This has been favorite dish in our family since I was a child. I don’t know what it is that we love so much about it, but till today, if I make it, we eat it until it’s gone. So I don’t make it too often… You can skip sausage/ham in this recipe and have a nice vegetarian version of the dish.
3 full tablespoons of farina (uncooked cream of wheat)
3 full tablespoons of VONDRA flour
2 eggs – separate yolks, egg whites beaten into firm foam
1/2 cup of finely chopped polish kielbasa or ham – optional
Salt and pepper
Take cauliflower florets apart, wash in colander and cook in salty water until soft. Drain and run under cold water. Set aside to cool. In large bowl mash cooked cauliflower with fork or potato masher.
Add meat, farina, flour, 2 egg yolks, seasoning and chopped parsley. Mix everything together. As last carefully incorporate firm egg whites – turning into mix with a wooden spoon. You will get a nice, fluffy dough.
Bring oil in a frying pan to hot and carefully add a spoon full of the cauliflower dough directly to the hot oil. Form small fritters (about 3 inch. in diameter) with the spoon in the pan. You must correct the edges a little with the spoon and leave each fritter about half an inch thick; otherwise they tend not to hold together.
Fry fritters on one side on medium heat until firm (or when you see the edges on the bottom getting brown) and carefully flip over with spatula. Have patience, and do not try to flip fritters too early – they can break easily! Place cooked fritters on paper towel to soak the excess oil.
I love my cauliflower fritters with mashed potatoes and tartar sauce, but that’s totally optional…
Wine pairing suggestion:
I paired this dish with a very unique French wine I just recently tasted for the first time, called Les Rials. The more I learn about it, the less I am surprised that it is considered to be among some of the best wines under $10.00 on the market.I loved to sip it on its own, but it also worked very well with this dish.