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Crispy Cauliflower Fritter Bites + Savory Sautéed Collard Greens + Southern Style Sweet Tea

Crispy Cauliflower Fritter Bites + Savory Sautéed Collard Greens + Southern Style Sweet Tea

This recipe comes from our friends at Sticky Fingers Cooking, a 100% national online and mobile cooking school for children and their families. Fritters are found all over the world and this recipe uses cauliflower, which is as its name suggests- a flower (the parts we commonly eat are the undeveloped steam and buds of a flower!). Enjoy this tasty recipe that is able to be cooked and enjoyed by kids and adults alike! 

 

Ingredients

for the crispy cauliflower bites:

1 head cauliflower
2 eggs
2 tsp salt, divided
1 cup all purpose flour
1/2 tsp ground black pepper
pinch of Spicewalla Smoked Paprika
1/4 tsp Spicewalla Garlic Powder
neutral oil for frying

 for the savory sautéed collard greens:

6-8 collard green leaves
2 Tbs unsalted butter
1 tsp apple cider vinegar
pinch of sugar
1 tsp salt
pinch of black pepper

for the Southern style sweet tea:

3/4 cups sugar
4 bags decaf black tea
ice

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Preparation

for the crispy cauliflower fritters: 

  1. Wash cauliflower and have kids break it into bite-sized florets. 
  2. Crack eggs into a small bowl. Add 1 Tbs water and 1 tsp salt, whisk again. Set aside.
  3. Measure and combine flour, ground black pepper, the other 1 tsp salt, paprika, and garlic powder in a gallon-sized plastic Ziploc bag. Seal shut and shake shake shake quickly to mix the seasonings into the flour.
  4. Pour the egg mixture into a separate gallon-sized plastic Ziploc bag. Add the cauliflower florets. Seal the bag tightly and have kids shake the bag to coat the cauliflower in egg.
  5. Use a big slotted spoon or tongs, scoop out the cauliflower florets from the egg Ziploc and transfer to the flour Ziploc. Seal the bag tightly and shake to coat the cauliflower in flour.
  6. In a frying pan on your stovetop, heat enough oil to fry the cauliflower. Using tongs, place the cauliflower bites from the flour Ziploc into the frying pan. Be careful as oil may splatter! Fry until they are crispy on all sides about 5-10 minutes turning as necessary.
  7. Once cauliflower bites are nice and crispy, transfer them to a plate and let cool before eating!

for the savory sautéed collard greens:

  1. Chop collard green leaves into small pieces. Heat butter in a skillet on your stovetop and swirl it around until it all melts.
  2. Add chopped collards and vinegar to the butter and stir. Add 1/4 cup water and let the collards steam as the water evaporates.
  3. Sauté on low heat and sprinkle with a pinch of sugar, salt, and a pinch of black pepper. Let collards soften and wilt for a few minutes and enjoy!

for the Southern style sweet tea:

  1. Boil 4 cups water in a saucepot on your stovetop. When the water is boiling, add sugar and stir until sugar has dissolved, forming a simple syrup. Once the sugar has dissolved, turn off the heat.
  2. Add the bags of decaf tea to the simple syrup, gently swirling them around as the tea begins to steep into the liquid. Let the tea steep for 5-10 minutes, then remove bags and carefully pour the tea into a pitcher.
  3. Add 2 cups cold water and then serve over ice!

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