Cauliflower Fritters

1 tablespoon olive oil

2 cups cauliflower florets, about 8 ounces, finely chopped

1 shallot, finely chopped

2 garlic cloves, minced

1 teaspoon ground cumin

3/4 cup all-purpose flour

1/4 teaspoon baking powder

3/4 teaspoon salt

1/4 teaspoon ground black pepper

3 large eggs

2 tablespoons chopped fresh cilantro

1 cup canola oil

1. Heat the olive oil in a Farberware Neat Nest 12" Nonstick Skillet over medium heat. Add the cauliflower, shallot, garlic, and cumin; cook, stirring occasionally, until starting to soften, 5 minutes. Add 1/2 cup water and continue cooking until the liquid evaporates and the vegetables are tender, about 4 minutes. Remove from the heat and let cool slightly.
2. Combine the flour, baking powder, salt, and pepper in a medium bowl. Add the eggs and whisk until a smooth batter forms. Stir in the cilantro and cauliflower.
3. Heat the oil in the skillet over medium meat. Add 4 (1/4-cupfuls) of batter and cook until golden brown, about 3 - 3 1/2 minutes per side. Transfer to a plate lined with a paper towel to drain. Repeat with the remaining batter.