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Cauliflower Fritters

June 17, 2012
Fried Cauliflower fritters

Cauliflower is proving to be a very versatile vegetable.  We typically steam cauliflower but plain-old steaming it is not my or my boyfriend’s favorite way to eat it.  I search of something new, I have recently found many other ways to enjoy it:  So far, I’ve roasted it it with curry powder, cheese, and other seasonings, I’ve mashed it like mashed potatoes and I’ve used it to make creamy soup. Most recently I made fritters out of it and I think this may be my favorite.

Cauliflower Fritters

This dish is delicious but it can be a little on the greasy side for me. So I made a few fritters in the oven to see if it was just as good as pan-frying them. The flavor is just as good, but my vote goes for the fried ones for the texture. Pan frying the fritters gives it a slight crispness on the outside and there’s a hint of coconut oil flavor. Whether you bake them or fry them, these cauliflower fritters make an excellent side dish. Below, you’ll see the recipe for fried cauliflower and below that is the alternate way to make them in the oven.

This recipe makes a lot of fritters; too much to feed only the two of us, so I saved the leftovers and chopped them up and put them into eggs the next morning. That was was very yummy (You gotta love a good food that can be used different ways as leftovers).

Cauliflower Fritters

Adapted from Skinnytaste.com

Makes 24 fritters

Ingredients

  • 4 cups of cauliflower (About half of a large cauliflower)
  • 2 cloves garlic
  • 1 cup whole wheat flour
  • 2 eggs
  • 1/2 cup parmesean cheese
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup hot water
  • Salt and pepper
  • Coconut or olive oil for frying

To Do

  • Start by steaming the cauliflower until it’s soft.
  • Mash up the steamed cauliflower in a food processor along with the garlic cloves (If you don’t have a food processor, you can mash it with a potato masher).
  • In a large bowl, combine the mashed cauliflower, flour, eggs, cheese, parsley, and salt and pepper.
  • Add water so that batter becomes slightly thicker than pancake batter.
  • On medium-low heat, add 1 tbsp of oil in a skillet.
  • Scoop the batter into the pan and then flatten it slightly-  I used a 1/4 measuring cup to make fritters the same size.
  • Cook until one side is golden brown, then turn and cook the other side until brown. Repeat with the remaining batter and add a little more oil if needed.

Baking Method:

  • Preheat your oven to 350 degrees
  • Coat a cookie sheet with non-stick spray and scoop and spread out the cauliflower batter into circular fritter shapes.
  • Bake for 20 minutes, flipping the fritters over once, halfway through.

Enjoy!

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2 Comments

  • Reply ~jenniferlynn June 20, 2012 at 12:41 pm

    I’m trying to learn to like veggies, and cauliflower seems quite versatile; I may give this a try!

    What is the flour used for? Any suggestions for a gluten-free version?

  • Reply Kranbox June 20, 2012 at 9:39 pm

    The flour is used to help bind it all together along with the egg. I suppose omitting it wouldn’t change it too drastically. If you’re looking for veggie fritter recipes, I recently posted a recipe for latkes made out of zucchini which were really really good (Maybe even better than cauliflower…) :)

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