Serves: 4
Total Calories: 495
1. Prepare the ranchera sauce. Reserve in the pan off heat. Cook the cauliflower in a large pot of boiling water until crisp-tender, about 2 minutes. Drain and cool at once in cold running water to stop the cooking. Drain well and pat dry with paper towels. Set aside.
2. Put the flour in a pie plate and mix in 1/2 teaspoon of the salt. In a deep-fryer or heavy saucepan heat oil over medium heat to a depth of 2 inches until the oil shimmers.
3. Meanwhile, beat the egg whites with the remaining 1/4 teaspoon of salt until stiff. Beat in the yolks, one at a time, until well blended. Dredge the florets in the flour and dip into the egg batter a few at a time. Fry in batches until golden. Drain on paper towels. Reheat the sauce. Serve the fritters right away with ranchera sauce poured over the top and sprinkled with grated cheese.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cauliflower Fritters recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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