_You can omit the bacon from this recipe to keep it vegetarian. _
Active preparation time: 35 minutes
Cooking time: 25 minutes
Makes: 20–24 fritters
1 head cauliflower
Kosher salt
4 slices bacon
3 large eggs
1 Tbs minced garlic
2 Tbs chopped parsley
4 oz (113 g) Gruyère, shredded
½ cup (118 ml) Vienna lager
5 Tbs flour
1 tsp baking powder
4 Tbs butter
Cut the cauliflower into florets and place into a pot of water with ½ tablespoon salt. Bring to a simmer and cook for 15 minutes or until the cauliflower is fork tender. Remove the cauliflower from the heat, drain, and allow to cool to room temperature.
Cook the bacon until crispy, allow to cool, and chop.
In a large mixing bowl, combine the eggs, garlic, parsley, chopped bacon, Gruyère, Vienna lager, and 1 tablespoon salt. Using a fork, mash the cauliflower into small pieces and add to the mixing bowl, mixing well.
Add the flour and baking powder, mix well and chill for 30 minutes.
In a large sauté pan, melt the butter over medium-high heat. Spoon golf-ball size dollops of batter into the pan and flatten with the back of the spoon. Brown the fritter, flip and brown the other side 4–5 minutes. Remove from the pan and drain on paper towels. Serve warm.
Beer suggestions: Samuel Adams Boston Lager (Jamaica Plain, Massachusetts), Devils Backbone Brewing Company Vienna Lager (Roseland, Virginia), Great Lakes Brewing Company Eliot Ness (Cleveland, Ohio)