Beignets of Cauliflower and Potatoes

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

Preheat oil to 385 degrees F.

Press potatoes through a ricer into a large mixing bowl. Chop cauliflower roughly and add to potato mixture. Add garlic, eggs, parsley, thyme, scallions, fennel, baking soda, milk and flour and mix well. Form golf ball-sized balls and roll in bread crumbs. Refrigerate for 1 hour. Drop balls into oil and fry until deep golden brown. Remove, season and serve.

Yield: 4 servings

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