Ingredients
- 24 Oz cauliflower rice
- 1 Vidalia onion
- 4 Large eggs beaten well
- 1 tsp Xanthan Gum
- 1 tbs Iodized sea salt
- 1/2 Tsp black pepper
- 1 cup Mild Olive oil or Avocado oil for frying
Instructions
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Using fresh or frozen riced cauliflower, heat up a skillet with some oil on the bottom and add riced cauliflower to the skillet
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Saute until well cooked, stirring occasionally for about 5 -7 minutes on medium- low and set aside
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Cut the onion into 6 pieces and place in food processor, leaving the onions smooth and having no large pieces
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Add onion to the cooked cauliflower and mix well
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In a bowl whisk 4 eggs together with a beater until well beaten
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Add the cooked riced cauliflower and onion mix to the bowl and stir
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Add the salt, pepper and xanthan gum and mix well
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In an electric fryer or deep skillet heat up oil until bubbling slightly
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Using an ice cream scoop or a measuring cup of 1/4 cup size drop the mixture into the oil, never frying too many too closely
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Leave space in between, as they will spread in size
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Fry until golden in color
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Remove and place onto a prepared plate of paper towels to drain excess oil
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Serve on a plate with a Tablespoon of Sour Cream at it’s side
