Cauliflower and leeks combine with cheese to make flavorful fritters.
Seasonal cooking is much more fun than it used to be. Once upon a time seasonal cooking meant using only what was available at that time of year. With the invention of mass transit and greenhouses, there are now ingredients available year-round.
Still, using a vegetable at its peak of freshness has it's merits, and this recipe combines more than one seasonal winter vegetable in a simple dish that can be served as-is or paired with chicken or fish. Adding a dollop of sour cream and a sprinkling of chopped chive makes these a little more special than the norm.
Cauliflower is at its best during the months of December through March. Make sure the cauliflower you choose is compact, clean and creamy white in color. Leaves are a good thing here; cauliflower is fresher and more well protected when there are many leaves. Break apart gently and rinse well before cooking. Cauliflower can be boiled, roasted or even microwaved. This white beauty is rich in antioxidants and is a great addition to many casseroles and vegetable dishes.
Leeks are another wonderful winter vegetable. Leeks are in season September through March and are best bought one inch in diameter or smaller. Larger leeks can be woody and hard to cook. Cut them in half lengthwise and rinse very well before using; they tend to have a lot of sand inside the layers. Leeks are much like onions, except much milder.
The cheese for this can be anything at all from shredded cheddar to more expensive Dubliner; the possibilities are endless. The Parmesan in this recipe is as much for flavor as for function - it helps to bind the ingredients together.
This recipe would also be wonderful with red peppers added or a clove of garlic minced and folded into it.
Cauliflower and Leek Fritters
- 1c. flour
- 1t. baking powder
- 1/2 t. salt
- 1/2 t. worcestershire
- dash hot sauce
- 1 egg - slightly beaten
- milk as needed (usually 1/4 to 1/2 c.)
- 1 1/2 cup cauliflower-cooked and drained
- 1 cup leeks-sliced thinly and cooked until soft
- 3/4 c. shredded Provolone cheese
- 2 Tablespoons grated Parmesan cheese
Directions:
- Cook cauliflower in salted water for 8-10 minutes until just soft.
- Drain well and chop small.
- Slice leeks, including green tops, thinly and cook in olive oil or butter until very soft and just starting to brown.
- Mix flour, salt and baking powder together well.
- Blend flour mixture with milk, egg, Worcestershire and hot sauce until just combined.
- Fold in vegetables and cheeses.
- Drop by tablespoonsful into hot oil and fry until puffy and golden brown.
- Drain well on paper towels.
