Cauliflower Fritters

Crunchy on the outside, fluffy and tender on the inside, these cauliflower fritters taste great topped with crema, bacon, and fried Brussels sprouts leaves.
Cauliflower_Fritters_0

Ingredients:

3 strips bacon
1/2 cup Ready-Set-Serve Brussels Sprouts, chopped
2 cup Ready-Set-Serve Cauliflower Florets, steamed and chopped
1 cup flour
2 eggs, beaten
1 tsp. salt
1/8 tsp. black pepper
Soda water, enough to make dough
Oil for deep frying
1/4 cup low-fat sour cream

Instructions:

Cook bacon until crisp; crumble and set aside, reserving hot bacon fat. Add chopped Brussels sprouts leaves to bacon fat; saute until browned.
Combine cauliflower, flour, beaten eggs, salt, and pepper; add enough soda water to make a thick paste. Drop rounds into hot oil fryer and cook until golden brown.
Top each fritter with dollop of sour cream, crumbled bacon, and sauteed Brussels sprouts leaves; serve immediately.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.