Cauliflower Fritters
Ingredients
- 4 cups steamed* chopped cauliflower, about 1 medium head (you can also use frozen, steamed cauliflower, defrosted)
- 1 cup whole wheat pastry flour or gluten-free flour I like King Arthur Multi-purpose Gluten-free Flour (you can also use all-purpose flour)
- 2 cloves garlic finely chopped
- 2 large eggs beaten
- ½ cup grated Pecorino or Parmesan cheese optional if you're dairy-free
- ¼ cup fresh parsley or chives finely chopped
- 1 teaspoon sea salt
- freshly ground black pepper to taste
- About ¼ cup hot water
- Unrefined olive oil for cooking fritters
Instructions
- Place the cauliflower in a large bowl and add the flour, garlic, eggs, cheese, parsley, salt and a few grinds of pepper and combine. Add hot water a little at a time to make a batter that looks like egg salad. I mush everything together with my hands.
- Heat a large skillet over medium heat. Add about 2 tablespoons oil or enough to coat bottom of skillet. When oil is heated, take a ¼ cup of batter and form into a patty. Cook in the oil until golden brown on the bottom. Flip fritter and cook until golden brown on the second side. You can likely fit 6 fritters at one time. Repeat with remaining batter.
Notes
The batter can be made ahead and the fritters can be frozen, too.
*To steam the cauliflower, cut it into large florets and place in a vegetable steamer over boiling water, steam, covered, until the cauliflower is tender, (about 7-10 minutes), then roughly chop, measure 4 cups, and place into a large bowl.