Recipe Library
Cauliflower Fritters
Golden cauliflower fritters sizzle in olive oil until their edges turn irresistibly crisp. Inside, the savory blend of Pecorino, garlic, and parsley delivers a warm, cheesy bite that invites another.
- Total
- 28 min
- Prep
- 10 min
- Cook
- 18 min
- Serves
- 8
Nutrition per Serving
- Calories
- 139
- Protein
- 7g
- Carbs
- 14g
- Fat
- 6g
- Fiber
- 4g
- Sugar
- 1g
- Sodium
- 269mg
Ingredients
- 6 cup roughly chopped raw cauliflower (from 2 small heads)
- 3 clove garlic (crushed)
- 1 cup white whole wheat flour
- 2 extra large eggs (beaten)
- 1/2 cup plus 2 tbsp grated Pecorino Romano
- 1/4 cup parsley (finely chopped)
- 1/3 cup hot water
- 3/4 tsp kosher salt and pepper
- 4 tsp olive oil
Instructions
- Steam the cauliflower in 2 1/2 cups water over medium heat until tender, about 5 to 6 minutes. Drain and quickly rinse under cold water to stop it from cooking.
- Chop the cauliflower into smaller pieces with a knife once steamed and measure to make 5 cups. Set aside the rest for another use.
- In a large bowl, combine the steamed cauliflower, flour, garlic, eggs, grated cheese, parsley, 3/4 teaspoon kosher salt and pepper. Add water so that batter becomes slightly more dense than pancake batter.
- Heat a 12-inch nonstick skillet over medium-low heat, add 1 teaspoon of oil coating bottom of the pan.
- Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time, flattening them slightly with the back of the measuring cup.
- Cook until golden brown, about 2 1/2 to 3 minutes on each side. Repeat with the remaining oil and batter 3 more times.