Parmesan Vegetable Fritters Recipe

Name: Parmesan Vegetable Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 head cauliflower (about 1 pound), cut into flowerets and blanched in salted water until tender; 1/2 bunch broccoli (about 1/2 pound), cut into flowerets and blanched in salted water until tender; 1 bulb fennel, trimmed, cored, cut lengthwise into 1/2-inch wedges, and blanched in salted water until tender; 2 teaspoons Essence, recipe follows; 1/2 cup flour; 3/4 cup warm water; 1 cup freshly grated Parmigiano-Reggiano; 1/4 teaspoon salt; 1 large egg plus 1 egg yolk, beaten together; Vegetable oil, for frying; Salt; 1/3 pound minced prosciutto; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

1/2 head cauliflower (about 1 pound), cut into flowerets and blanched in salted water until tender
1/2 bunch broccoli (about 1/2 pound), cut into flowerets and blanched in salted water until tender
1 bulb fennel, trimmed, cored, cut lengthwise into 1/2-inch wedges, and blanched in salted water until tender
2 teaspoons Essence, recipe follows
1/2 cup flour
3/4 cup warm water
1 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1 large egg plus 1 egg yolk, beaten together
Vegetable oil, for frying
Salt
1/3 pound minced prosciutto
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
Pat dry the vegetables and place on a baking sheet.
2
Season lightly with the Essence.
3
Put the water in a medium bowl.
4
Little by little, using a fork, gradually beat the flour into the water.
5
Add 1/2 cup of the grated Parmesan and 1/4 teaspoon of salt and stir well to combine.
6
Add the beaten egg and egg yolk and mix well.
7
In a large heavy skillet, heat enough oil to come 1/4-inch up the sides of the pan to 350 degrees F. In batches, lightly coat the vegetables in the batter.
8
Carefully transfer to the hot oil and fry, turning to brown evenly, being careful not to add too many pieces at once.
9
Transfer to paper towels to drain, and season with salt.
10
Sprinkle lightly with the remaining grated Parmesan and the minced prosciutto.
11
Repeat with the remaining ingredients and serve.
12
Combine all ingredients thoroughly and store in an airtight jar or container.
13
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
14
Published by William and Morrow, 1993.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 head cauliflower (about 1 pound), cut into flowerets and blanched in salted water until tender, 1/2 bunch broccoli (about 1/2 pound), cut into flowerets and blanched in salted water until tender, 1 bulb fennel, trimmed, cored, cut lengthwise into 1/2-inch wedges, and blanched in salted water until tender, 2 teaspoons Essence, recipe follows, and more.

Yes, Parmesan Vegetable Fritters falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parmesan Vegetable Fritters

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