12 Dec Cauliflower Fritters
I was looking for new ways to use up the cauliflower that I had in the fridge. Usually my go-to recipe is Cauliflower soup, however being that we’re coming into warmer weather, I wanted to mix it up.
I cam across this recipe online from Taste.com.au and decided to adapt it slightly to make it even healthier!
- 850g cauliflower, cut into florets
- 2 cups of wholemeal self raising flour (or flour of choice – another option could be coconut flour, however it soaks up liquid so you may need an extra egg or water to help combine the mixture – add 1 teaspoon of baking powder to add some fluffiness)
- 1 garlic clove, crushed
- 1/4 cup flat leave parsley, chopped
- 1 cup grated parmesan
- 2 eggs lightly beaten
- coconut oil for frying
Bring a saucepan of salted water to the boil over high heat. Add cauliflower. Return to the boil and cook, uncovered, for 4 to 6 minutes or until tender. Drain and transfer to a board and roughly chop. Place in a bowl and allow to cool.
Add the flour over cooled cauliflower. Add garlic, parsley and parmesan. Stir to combine. Pour over egg and stir until well combined. Slowly add 1/4 cup water, stirring until a thick batter forms.
Add enough coconut oil to a large, non-stick frying pan to cover base. Heat over medium heat until oil is hot. Using 1/4 cup of mixture per fritter, spoon them into hot oil. Cook for 5 minutes each side or until golden and cooked through.
Serve up with a salad, salsa or chutney. Enjoy warmed or cold the next day as a great lunch box addition for the kids.