Of course, when my husband got home from work, my kids had to tell them all about their afternoon snack. He just kind of looked at me with that, “where’s mine” kind of look in his eyes. I had actually saved him one, but that wasn’t enough. He liked them too and wanted more. I didn’t have any more cauliflower in the house, but I promised to make them again that weekend. I did just that, in a double batch! It was a good thing I made extra because we ate every last one on the plate.
Get your kids to eat veggies guaranteed with this yummy recipe.
Ingredients
1 large egg
1/2 c milk
1/4 tsp salt
1/4 tsp McCormick’s pepper
1/4 tsp ground mustard
1 c finelly shredded sharp cheddar cheese
1 tsp real bacon bits
12 oz bag Bird’s Eye frozen cauliflower, thawed and chopped
3/4 c Gold Medal all purpose flour
Instructions
In a bowl, whisk together the egg, milk and seasonings. Whisk in the flour, stir in the cheese, cauliflower and bacon bits. Mix together well and place in the fridge for 20 minutes.
Heat about 1/4″ of vegetable oil in a skillet over med. high heat. Take the mixture from the fridge and when the oil is heated to 325 degrees, drop by spoonful’s into the oil and flatten out a little. Fry, about 4-5 at a time, for 2-3 minutes per side until golden brown. Remove to a paper towel lined plate.
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Quick Tip: Serve with a ranch dipping sauce.
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