Em Shaat Middle Eastern Cauliflower Fritters

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A spicy fritter full of taste. Great as a side dish, or in between pita bread as a sandwich like my husband likes it. Leftovers can be refrigerator and eaten cold. *these measurements are approximate, i'm not good at keeping measurements*

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Steps

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Boil cauliflower until tender but not mushy.

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Once cauliflower is done drain , put in a large bowl.

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Separate the floret , keep it somewhat chunky.

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So cut it into half or fourths.

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Meanwhile chop garlic and hot pepper together in a mortar or food processor well.

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Add hot pepper , garlic , chopped parsley , 1 beaten egg , flour , milk , and salt to taste.

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Batter should be thin , a tiny bit thinner than pancake batter.

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If batter is too thick , add a bit water.

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If batter is too thin , add more flour.

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Mix well together with a spoon.

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Meanwhile let oil get hot enough to fry.

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You can make the fritters large or small.

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Add mixture to oil with a tablespoon.

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Two tablespoon full of mixture will make a large fritter.

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Let fry until golden.

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Squeeze lemon on top.

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Enjoy !.

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Ingredients

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cauliflower florets, garlic cloves, serrano pepper, parsley, egg, flour, milk, salt, corn oil, lemon