From the Chef’s Corner
If you want a change in cooking vegetables, give this broccoli and cauliflower recipe a try. They’re also delicious when encased in a crisp, deep-fried crust.
½ lb. fresh broccoli florets
½ lb. fresh cauliflower florets
2 cups boiling water
2 eggs, lightly beaten
1 small onion, diced
½ cup chopped pecans, toasted
½ cup self-rising flour
salt to taste
Cook florets in 2 cups boiling water in a Dutch oven over medium heat 10-12 minutes or until very tender; drain.
Mash florets with a fork or potato masher in a large bowl. Stir in eggs and next 4 ingredients.
Pour oil to a depth of ¼ inch into large skillet; heat to 350 degrees. Drop broccoli mixture by tablespoonfuls into hot oil; cook in batches, 1-2 minutes on each side or until lightly browned. Place on paper towels to drain; keep warm. Enjoy!