"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
1 med head cauliflower or vegetable of choice boiling salt water 2 eggs 2 tbsp. milk 1/4 cup dry bread crumbs 2 tbsp. grated Parmesan cheese oil for deep frying
Wash cauliflower. Separate into florets. Cook in large pan of boiling water until crisp tender (12-15 minutes). Drain well and pat with paper towel to dry. Beat eggs and milk together in a bowl. Mix bread crumbs and Parmesan cheese on wax paper. Dip cauliflower in egg mixture, then bread crumbs, coating well. Heat several inches oil in deep-fat fryer or heavy kettle to 365 F. Cook cauliflower, a few pieces at a time until golden brown. Remove with slotted spoon and drain on absorbent paper.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.