Cauliflower Fritters (Print version)
Crispy Cauliflower Fritters with tender centers, parmesan, herbs, and a quick skillet method that keeps them golden and sturdy.
# Ingredients:
For the fritters
01 -
1 medium cauliflower head, about 1 1/2 lb (680 g), cut into florets
02 -
2 large eggs, beaten
03 -
1/2 cup (60 g) all-purpose flour, plus more if needed
04 -
1/2 cup (45 g) finely grated parmesan cheese
05 -
3 scallions, thinly sliced
06 -
1/4 cup (15 g) chopped fresh parsley
07 -
2 garlic cloves, minced
08 -
1 teaspoon lemon zest
09 -
3/4 teaspoon kosher salt
10 -
1/2 teaspoon black pepper
11 -
1/2 teaspoon smoked paprika
12 -
3 tablespoons olive oil, plus more as needed
For serving
13 -
1/2 cup (120 g) Greek yogurt or sour cream
14 -
1 tablespoon lemon juice
15 -
1 tablespoon chopped parsley
16 -
Lemon wedges
# Instructions:
01 -
Steam or boil the cauliflower florets until fork-tender, 6-8 minutes. Drain well and let them cool for 5 minutes.
02 -
Finely chop the cauliflower, then wrap it in a clean kitchen towel and press out as much moisture as you can.
03 -
In a large bowl, stir the cauliflower with eggs, flour, parmesan, scallions, parsley, garlic, lemon zest, salt, pepper, and smoked paprika until thick and combined.
04 -
Heat 2 tablespoons olive oil in a large skillet over medium heat. The oil is ready when a tiny bit of batter sizzles on contact.
05 -
Scoop 2 tablespoons batter per fritter into the skillet and flatten gently. Cook in batches for 3-4 minutes per side until golden brown and set in the center, adding more oil as needed.
06 -
Stir the Greek yogurt or sour cream with lemon juice, parsley, and a pinch of salt.
07 -
Drain the fritters briefly on paper towels, sprinkle lightly with salt, and serve with the lemon yogurt and lemon wedges.
# Good to know:
01 -
Makes about 12 small fritters, enough for 4 side-dish servings.
02 -
Best eaten hot from the skillet while the edges are crisp.
03 -
Use a clean towel to squeeze the cauliflower well before mixing.