Cauliflower Fritters
Appetizers Lacto-Ovo Vegetarian Recipes Cheese Vegetables
Cauliflower fritters with a secret ingredient. That's what my husband called them when he tasted them and told me they were better than ever, that they had something special. What's the secret ingredient, he asked?
Ingredients
1 small cauliflower (about 500 g)
50 g grated cheese (I used equal parts aged Romanian cheese + soft cheddar-style cheese)
1/4 small bunch parsley
2 sprigs dill
1 pinch ground fennel seeds
1 small onion (about 35 g)
1 garlic clove
20 g flour
1 egg
2 tablespoons milk
a little oil
salt, pepper
Pieces: 10
How to prepare cauliflower fritters
- Break the cauliflower into florets and cook either in salted water or steamed (I prefer steaming). Let it cool.
- Saute the finely chopped onion in a tablespoon of oil until soft. Add the crushed garlic and saute another 30 seconds.
- Put the cauliflower in a food processor. Add the onion-garlic mixture, finely chopped herbs and fennel. Pulse just a few times until finely chopped, don't make it into a very fine puree.
- Add the grated cheese (on the small holes of the grater; set aside 1/3 of the cheese for serving), flour, salt and pepper to taste. Mix well. Add the egg beaten with milk and combine.
- Heat a pan greased with oil.
- Take a heaping tablespoon of the fritter mixture and form a ball in your palm, then flatten it (just under 1/2 cm thick; don't make the fritters too thin or they will dry out during cooking and break when you flip them). Place the fritter in the pan.
- Fry the fritters about 2.5 minutes per side over medium-low heat. Use a spatula to flip them. If when trying to flip them you feel they tend to break, it means they're not done enough yet, just leave them a bit longer in the pan.
- Remove onto paper towels and keep covered with a lid until serving. Serve sprinkled with the reserved cheese.
Taking a heaping tablespoon of fritter mixture
Forming patties in the palm
Frying on both sides
Keeping warm under a lid
Sprinkling with cheese
