Nicky's Kitchen SanctuaryCauliflower Fritters
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Ingredients
Serves 8- 1 small cauliflower (chopped into small florets (about 350g or 12.3 oz))
- 1 clove garlic (peeled and minced)
- ½ tsp pepper
- 3 tbsp olive oil
- a few sprigs of fresh dill
- small bunch chives (chopped)
- small bunch fresh parsley (chopped)
- zest of 1 lemon
- 1 medium egg
- 50 g (1/2 cup) grated parmesan cheese (use Italian-style vegetarian hard cheese for a vegetarian version)
- ½ tsp salt
- 60 g (1/2 cup) plain (all-purpose) flour
- Tzatziki
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Steps
- Step 1
Steam or boil the cauliflower florets for 6 minutes, then drain.
- Step 2
Place 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.
- Step 3
Add in the salt, pepper, lemon zest, parsley, chives, flour, garlic, parmesan, and egg. Mix together with a spoon to combine.
- Step 4
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.
- Step 5
Heat the oil in a large frying pan on a medium heat.
- Step 6
Working in two batches, fry the cauliflower fritters for 3-4 minutes, turn over and fry for another 3-4 minutes until well browned on both sides (keep the first batch warm in a low oven).
- Step 7
Place the fritters on a serving plate. I like to top them with tzatziki and a sprig of fresh dill. Serve with extra tzatziki.
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Steam or boil the cauliflower florets for 6 minutes, then drain.
Source: Nicky's Kitchen Sanctuary
