Cauliflower Fritter
This cauliflower Fritter recipe is LOADED with cauliflower, it makes a yummy breakfast, brunch or lunch and is a great finger-food for little ones.
Servings: 16 Fritters
Calories: 59kcal
Equipment
- Food Processor
Ingredients
- 900g cauliflower 1 small/medium head
- 100 g onion 1 small onion, ½ a large onion.
- 2 eggs
- ½ cup flour
- 2 Tablespoon olive oil
- 3 Tablespoon grated parmesan
- ½ teaspoon garlic powder
- 1 Tablespoon parsley
- salt and pepper
Instructions
- Roughly chop the cauliflower and onion, blitz in a food processor until 'riced'.
- Transfer the riced onion and cauliflower to a microwave proof bowl, cover with cling film and microwave on high power for 3 mins. Leave to stand with the cling film in place and continue steaming for 5 minutes.
- Remove cling film, add all the remaining ingredients to the riced cauliflower; eggs, flour, olive oil, parmesan, garlic powder, parsley, salt and pepper and mix well.
- Heat a fry pan or skillet to a medium heat, grease with oil or butter
- Place scoops of the cauliflower fritter onto the hot skillet, press with a spatula to flatten into a fritter approximately 1-1.5 cm thick.
- Flip once golden brown on the underside (approximately 3 minutes) and cook until the second side is also golden brown. Transfer to a paper towel lined dish
- Continue until all the cauliflower fritter mix is cooked.
- Serve with sour cream or aioli.
Notes
Ingredient substitutes
- Cauliflower: You can actually turn this recipe into a broccoli fritter recipe by substituting the cauliflower for broccoli.
- Onion: The onion can be left out of this recipe. The pattie will still come together but the flavour will be different.
- Parsley: This can be substituted for chives, or left out entirely
- Parmesan cheese: This can be left out, but you may need to season with a little extra salt to carry the cauliflwer flavour.
- Garlic powder: This is optional, you might like to try another flavouring like paprika.
Tips
- Be generous with the oil/butter when frying your fritters, they are nicer when they crisp up.
- Make sure your skillet is not too hot when cooking these fritters as they can burn on the outside before cooked on the inside if cooked on a high heat.
- These fritters are quite delicate at the start of the cooking process, so flip them gently, once cooked and flipped they are more robust.
- If you are serving this to a child under one year of age, skip any extra salt as the parmesan cheese is salty.
- Sour cream or aioli are a perfect match with cauliflower fritters. They work brilliantly with a poached egg and either smoked salmon or bacon as well.
- These cauliflower fritters do not freeze and reheat well, but will store in the fridge for a couple of days and are delicious cold.
Nutrition
Serving: 1fritter | Calories: 59kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 40mg | Potassium: 193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 28mg | Calcium: 28mg | Iron: 1mg