|Cauliflower head||1 1⁄4 Pound (1 Small Size)|
|All purpose flour||3 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Egg||1 , lightly beaten|
|Yellow onion||1 Medium, peeled and chopped|
|Vegetable oil||1⁄4 Cup (4 tbs)|
1. Separate the cauliflower into small florets. Bring about 1 inch of lightly salted water to a boil in a 2-quart saucepan. Add the cauliflower, bring to a boil again, cover, and cook for 5 minutes. Drain in a colander. Coarsely chop the cauliflower and set aside.
2. While the cauliflower is cooking, mix the flour, salt, pepper, water, and egg in a bowl, then stir in the onion and chopped cauliflower.
3. In a 12-inch skillet, heat the oil over moderate heat until hot but not smoking. Drop the cauliflower mixture by tablespoonsful into the hot oil and saute about 3 minutes on each side until brown. Drain the fritters on paper toweling and set them in a keep-warm (250°F) oven until ready to serve. Cook the remaining mixture the same way.