Beignets of Cauliflower and Potatoes
| Yield: | 4 Servings |
| Categories: |
| 1 | lg | Potato boiled; peeled |
| 1/2 | lb | Cauliflower; boiled 25 minutes and refreshed |
| 2 | Cloves garlic; finely chopped | |
| 2 | lg | Eggs |
| 1 | tb | Fresh parsley; chopped |
| 1 | tb | Fresh thyme leaves; chopped |
| 2 | tb | Scallions; sliced |
| 1/2 | ts | Fennel seeds |
| 1/4 | ts | Baking soda |
| 1 | c | Milk; Scant Cup |
| 1/4 | c | Flour |
| 1/4 | c | Bread crumbs |
| 2 | qt | Peanut oil; for frying |
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