Stony Hill Farms CSA

Fluid Catalytic Cracking

Boil the cauliflower not more than 10 minutes; it ought to still be firm. Set it apart to cool.
In a food processor, finely chop the onion and parsley together. Drain nicely. Crush garlic with a mortar and pestle, or with the underside of a drinking glass.
Whereas onion mixture is draining, mix the flour, salt, pepper, cumin, allspice, cinnamon, cloves, and nutmeg in a big mixing bowl. Sprinkle the dry yeast over Tower the flour. Mix the crushed garlic with the heat water, then pour the mixture over the flour. Mix effectively, cowl, and set the dough apart for 10 minutes to allow it time to rise.
Mix vegetable oil with olive oil and start heating in a large saucepan (oil should be 1/2 naphtha inch deep). Carry to a temperature of 365 levels F.
Beat the eggs till they are frothy and light. Rapidly fold them into the dough, then add the cauliflower, onions, and parsley. If the consistency of batter is just too runny, add flour; if too thick, add water. The consistency ought to be similar to thick pancake batter — not too runny and never too thick.
Gently slide a spoonful of the batter into the oil, and unfold it out flat. Cook three to four patties at a time over a medium-excessive heat, turning till they are golden brown. Remove the patties with a slotted spoon, and allow them to drain on paper towels.