Buñuelos de ColiflorSometimes cauliflower is prepared this way, with small pieces of cheese tucked between pieces of cauliflower, but instead, you can crumble a little cheese over the fritters after frying, if you wish. It's customary to serve the cauliflower as a separate course with Ranchera Sauce. It is also a wonderful side dish to accompany main-course meat or poultry dishes
Cauliflower Fritters
Buñuelos de ColiflorSometimes cauliflower is prepared this way, with small pieces of cheese tucked between pieces of cauliflower, but instead, you can crumble a little cheese over the fritters after frying, if you wish. It's customary to serve the cauliflower as a separate course with Ranchera Sauce. It is also a wonderful side dish to accompany main-course meat or poultry dishes
Ingredients
Makes 4 servings
- Ranchera Sauce
- 1 small cauliflower about 1 pound, cut into medium florets
- ½ cup all-purpose flour
- ¾ teaspoon salt or to taste
- 2 large eggs separated
- Vegetable Oil for frying
- ⅓ cup crumbled cotija or mild feta cheese
Instructions
- 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.
- Put the flour in a pie plate and mix in ½ 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.
- Meanwhile, beat the egg whites with the remaining ¼ 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.