Parmesan Vegetable Fritters | Emerils.com

Ingredients

• 1/2 head cauliflower, about 1 pound, cut into flowerets and blanched in salted water until tender
• 1/2 bunch broccoli, about 1/2 pound, cut into flowerets and blanched in salted water until tender
• 1 bulb fennel, trimmed, cored, cut lengthwise into 1/2-inch wedges, and blanched in salted water until tender
• 2 teaspoons Essence
• 3/4 cup warm water
• 1/2 cup flour
• 1 cup freshly grated Parmigiano-Reggiano
• 1/4 teaspoon salt
• 1 large egg plus 1 egg yolk, beaten together
• Vegetable oil, for frying
• Salt
• 1/3 cup minced prosciutto