Courtesy of Sandy Fera Ilisco
“This is my mother-in-law’s recipe. It’s been in the family for more than 80 years.”
Ingredients ➜ 2 heads cauliflower ➜ F lour ➜2 packages yeast ➜ V egetable oil (enough to cover about 3 ➜S alt and pepper to taste inches in a pan)
Directions Place cauliflower heads in a large pot; barely cover with water. Boil until tender. Remove from stove and break apart with fork. Add cold water to make warm. (Editor’s note: approx. 1 cup water) Mix 2 packages of yeast into water and cauliflower mixture. Add salt and pepper to taste. Gradually add all-purpose flour (Editor’s note: approx. 1 1/2 cups flour) and mix to make a paste (it should stick to the spoon). Cover with lid; place a thick towel on top for about 4 hours. When you see bubbles from the yeast, it’s time to fry. Use a serving spoon, drop patties into hot oil. After frying a bit, gently use fork and lift each side. Once it’s free to move, turn over. Once both sides are golden brown (or darker if you prefer), place in strainer to drain oil. Put on plate and serve.
In memory of Isabella Ilisco
PRH Suggested Wine Pairing by Vincent Novello Francois Lurton Tempranillo $12
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/ February / March 2017 | rowhome magazine | 47