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The Silver Spoon, Phaidon Press

Serves 4

• 1 cauliflower, cut into flowerets
• 2 tablespoons butter
• 2 eggs
• 1/2 cup Parmesan cheese, freshly grated
• 1 fresh flat-leaf parsley sprig, chopped
• pinch of freshly grated nutmeg
• 1 1/2 to 1 3/4 cups bread crumbs
• 3-4 tablespoons all-purpose flour
• vegetable oil, for deep-frying
• salt and pepper

Put the cauliflower in a pan, add cold water and a pinch of salt and bring to a boil, then simmer for 10 minutes until just tender. Drain thoroughly.

Melt the butter in a skillet, add the cauliflower and cook over medium heat, stirring occasionally, for 5 minutes.

Remove the skillet from the heat and let cool slightly, then pass through a food mill into a bowl.

Add one of the eggs, and the Parmesan, parsley and nutmeg, mix well and season with salt and pepper.

Stir in as many bread crumbs as required to obtain a fairly firm consistency.

Shape the mixture into croquettes.

Beat the remaining egg with a pinch of salt in a shallow dish.

Spread out the flour in another shallow dish and spread out the remaining bread crumbs in a third.

Heat the oil in a large pan.

Dip the croquettes first in the flour, then in beaten egg and, finally, in bread crumbs.

Fry in the hot oil, then remove with a slotted spatula or slotted spatula and drain on paper towels.

Place on a warm serving dish.



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