Cauliflower Fritters (Print Version)
# Ingredients:
→ Cauliflower Fritters
01 -
1 small cauliflower, chopped into small florets (about 350g or 12.3 oz)
02 -
½ teaspoon salt
03 -
½ teaspoon pepper
04 -
Zest of 1 lemon
05 -
Small bunch fresh parsley, chopped
06 -
Small bunch chives, chopped
07 -
60g (1/2 cup) plain (all-purpose) flour
08 -
1 clove garlic, peeled and minced
09 -
50g (1/2 cup) grated parmesan cheese (use Italian-style vegetarian hard cheese for vegetarian version)
10 -
1 medium egg
11 -
3 tablespoons olive oil
→ To Serve
12 -
Tzatziki
13 -
A few sprigs of fresh dill
# Instructions:
01 -
Steam or boil the cauliflower florets for 6 minutes, then drain thoroughly.
02 -
Place the cooked cauliflower in a bowl and crush lightly with a potato masher. It doesn't need to be smooth, just crushed enough to look like small gravel-sized lumps.
03 -
Add the salt, pepper, lemon zest, parsley, chives, flour, garlic, parmesan, and egg to the bowl with the crushed cauliflower. Mix together with a spoon until all ingredients are well combined.
04 -
Scoop out a heaped tablespoon of the mixture. Roll into a ball in your hands, squash flat and place on a plate. Repeat until all of the mixture is used. You should get 8-10 fritters.
05 -
Heat the olive oil in a large frying pan over medium heat. Working in two batches, fry the cauliflower fritters for 3-4 minutes on each side until well browned and crispy. Keep the first batch warm in a low oven while cooking the second batch.
06 -
Place the fritters on a serving plate. Top with tzatziki and a sprig of fresh dill if desired. Serve with extra tzatziki on the side.
# Notes:
01 -
You can make these fritters ahead by preparing but not frying them, then cover and refrigerate for up to a day. Take them out 30-60 minutes before cooking.
02 -
Fresh cauliflower works best, as frozen cauliflower contains more moisture and can make the fritters mushy.
03 -
These fritters are perfect as a light lunch with salad or as a side dish with main meals.