Cauliflower Fritters
This healthy, simple recipe is a must have on the menu and will leave you in fritter frantic. I have these for breakfast or as a snack, but these would also be delicious with lunch or dinner as well.
They are super versatile - you could add any extra spices or veggies that you fancy. If you don’t like cauliflower, then just replace with broccoli. You can also serve them in pita, in a burger, with a salad, as a snack or any other way you can think of! Just make sure to include plenty of that tahini yoghurt dip on the side.
Ingredients
1 cauliflower trimmed, cut into small florets
2 cups self-raising flour
1 garlic clove, crushed
1/4 cup flat-leaf parsley leaves, chopped
1 cup grated parmesan cheese
2 eggs, lightly beaten
olive oil, for shallow-frying
Method
1. Use a steam pot and add cauliflower florets and cook until tender (around 5 minutes). Remove when ready and transfer to a board and roughly chop. Place in a bowl. Set aside to cool.
2. Sift flour over cooled cauliflower. Add garlic, parsley and parmesan. Stir to combine. Pour over egg and stir until well combined. Slowly add 1/4 cup water, stirring until a thick batter forms.
3. Place oil in a non-stick frying pan to cover base. Heat over medium heat until oil is hot. Using heaped tablespoon of mixture per fritter, spoon ritters, 5 at a time, into hot oil and push down to flatten with a spatula. Cook for 4 to 5 minutes each side or until golden and cooked.
