Cauliflower-Cheese Fritters

By mirelsonp

Recipe source: Fine Cooking | Oct/Nov 2014
Note: If you’d like a quick dip to go with them, whisk some full-fat plain yogurt with lemon juice and salt and pepper to taste.

Ingredients

• 4 oz. (1/2 cup) whole-milk ricotta
• 4 oz. (1/2 cup) fresh goat cheese, at room temperature
• 1/4 oz. (1/4 cup) finely grated Parmigiano-Reggiano
• 1-1/2 oz. (1/3 cup) all-purpose flour
• 2 large egg yolks
• 1/8 tsp. freshly grated nutmeg
• Pinch cayenne pepper
• Kosher salt and freshly ground black pepper
• 1/2 small head cauliflower (about 3/4 lb.), chopped into 1/4-inch pieces (about 2 cups)
• 1/4 cup thinly sliced fresh chives
• 1 Tbs. finely grated lemon zest (from 2 lemons)
• 4 cups peanut oil, for frying
• 1-1/4 cups plain panko

Details

Servings 8
Adapted from finecooking.com

Preparation

Step 1

1. Mix the three cheeses, flour, egg yolks, nutmeg, cayenne, 1-1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl.

2. Have ready a bowl of ice water. Bring 1-1/2 quarts of well-salted water to a boil in a 3-quart saucepan. Add the cauliflower and cook until crisp-tender, about 2 minutes. Drain and plunge into the ice water to stop the cooking. Drain well. Stir the cauliflower, chives, and zest into the cheese mixture.

3. Clip a deep-fry thermometer to a 2-quart saucepan. Pour in the oil and heat over medium-high heat to 350 degrees F. Position a rack in the center of the oven and heat the oven to 200°F. Line a rimmed baking sheet with paper towels.

4. Place the panko in a shallow bowl. Drop a heaping teaspoonful of the cauliflower mixture onto the panko, toss to coat, lightly form into a 1-inch ball with your hands, and transfer to a tray. Repeat until all of the mixture is shaped into balls.

5. Fry 6 fritters at a time, turning occasionally with a slotted spoon, until golden brown, 1 to 2 minutes. Transfer to the baking sheet and keep warm in the oven. Continue with the remaining fritters, adjusting the heat as necessary to maintain the temperature of the oil. Sprinkle lightly with salt and serve warm.