MY COOKBOOK

MY COOKBOOK
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14.4.14

BREADED CAULIFLOWER - RÁNTOTT KARFIOL


We ate meat once a week while growing up and the rest of the time we had pasta or vegetable stews called “főzelék”. To replace the meat we put all sorts of things on top of the stew. A poached egg, a couple of slices of unsweetened French toast, fried bread cubes, fried potatoes, a tiny bit of leftover meat with sauce, a drizzle of paprika grease or some breaded deep fried vegetables. We called them “feltét”, which means “to put on top”.

   
 Making FŐZELÉK [Vegetable Stew] -- A Parody

Breaded cauliflower makes a tasty meat replacement, but it can be a nice appetizer too. Serve it with a sauce or sprinkled with freshly grated parmesan. We happen to like them golden fried with just pepper and salt. Breading vegetables is easy. It will never cease to amaze me the trouble people go into making up a batter just the right consistency, which invariably ends up too little at first and in the end way too much. Dipping the vegetables into the batter is pretty useless too, because most of the coating will slide off during frying. The Hungarian way is much easier plus you will never end up with naked veggies on your plate. 

1/2 head cauliflower 
1-2 eggs, beaten slightly 
3/4 cup flour 
salt and pepper 
oil for frying 

• Cut apart the florets, but leave them fairly large. 
• Rinse and dry with a paper towel. 
• Sprinkle the florets with salt. 
• Place flour in a medium sized bowl. 
• In a different bowl, beat the eggs lightly with a fork, making sure the yolks and the whites are truly mixed. 
• One by one dip each floret into the flour, then into the beaten egg and into the flour one more time. 
• Place the florets on a tray. 
• Slowly heat up 1 to 2 inches of oil in a fry-pan. Make sure the oil is not too hot, because the batter burns easily. 
• Turn the florets to lightly brown on all sides. 
• Drain on paper towels. 
• Serve hot or cold.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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