Cauliflower Fritters

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Cauliflower Fritters

Cauliflower Fritters

Cauliflower Fritters


6 cups roughly chopped raw cauliflower

3 cloves 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 teaspoon salt and pepper

4 teaspoons olive oil


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. 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.

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