Light Cauliflower Fritters

These cauliflower fritters are amazingly light, yet filling and very tasty. They are very quick, easy and fun to make. You can have them for a starter or for a picnic, they taste just as nice hot or cold.

Cauliflower is often regarded as one of the more boring vegetables – try getting children to eat them! However, when you make them into these fritters, they keep asking for more….. my family adores these and I’m forever making them.They’re great as a quick snack or perhaps a tasty starter – we often have them as part of a buffet or picnic.

A quick note about parsley – these cauliflower fritters can take plenty of parsley, and we should all know that parsley is rich in vitamins A and C, and that it can reduce certain allergic reactions and help with detoxification. It is also connected with better digestion and the reduction of colic.
They are so nice I seem to make lots –  especially when cauliflowers are in season. You can serve these fritters with garlic mayonnaise, or as I have here, with a yoghurt dip, or perhaps a green chilli dip. You can find recipes for various dips and sauces in the ‘dips’ section.
Great served as snack or with salad or buffet.

lets fry:

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Cauliflower Fritters

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Rating: 5
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Course

Starter

Cuisine

Mediterranean, North African, Snack

Prep Time

35 minutes

Cook Time

2 minutes

Servings

Fritters

Ingredients

• 10 (or 520g) Cauliflower florets washed
• 1.5 Cups Flour Plain (all purpose)
• 1/2 Bunch Parsley Finely chopped
• 1.5 tsp Baking powder
• 1.5 tsp Salt & Pepper
• 2 lrg Eggs Lightly beaten
• 75 ml Oil (for frying)
• 1 Small Lemon

Course Starter Cuisine Mediterranean, North African, Snack Prep Time 35 minutes Cook Time 2 minutes Servings Fritters Ingredients 10 (or 520g) Cauliflower florets washed 1.5 Cups Flour Plain (all purpose) 1/2 Bunch Parsley Finely chopped 1.5 tsp Baking powder 1.5 tsp Salt & Pepper 2 lrg Eggs Lightly beaten 75 ml Oil (for frying) 1 Small Lemon

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Boil the cauliflower in salty water for 5 mins - don't overcook, then pour into a colander to drain, and to cool down.
2. Now the cauliflower is cold, break with a fork lightly, or cut with a knife, don't over break them.
3. Whisk the eggs, then add the lemon juice, parsley, salt and pepper, In a large bowl add the cold cauliflower. Pour over the eggs and lemon juice mixture - add salt and pepper.
4. Add the flour and baking powder, mix together and pour over the cauliflower using a metal spoon and fold in slowly, don’t over fold as you will get heavy fritters, I would advise about five folds.

   
5. Take a frying pan, heat the oil, make sure the oil is very hot. With a dessert spoon drop one spoonful of mixture into the hot oil and shallow fry for one minute, then turn on the other side, press lightly with the back of a fork and cook for a further minute, or until they are golden brown.

   
6. Don’t overcook them as they will absorb too much oil. Take out and put on paper towels to absorb any oil. Serve hot with salad and a wedge of lemon.

Recipe Notes

Best served hot straight after cooking, but could be frozen.

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