Serve these Cauliflower Fritters with chutney or salsa for an easy meatless meal. Sour cream is also a nice addition.
1 cauliflower (about 2 lb.), washed and broken into florets (about 1 1/2 in. each)
1 tablespoon plus 1/2 teaspoon salt
3 large eggs, beaten to blend
2 cloves garlic, minced
1/2 teaspoon hot sauce, such as Tabasco
1 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon paprika
1/4 teaspoon pepper
About 2 teaspoons olive oil
1 tablespoon chopped parsley (optional)
Sour cream, salsa, or chutney (optional)
How to Make It
Preheat oven to 200°. Pour about 4 quarts of water into a 6- to 8-quart pan; bring to a boil over high heat. Add cauliflower and 1 tablespoon salt; cover, reduce heat, and simmer until cauliflower is soft enough to mash, 10 to 12 minutes. Drain.
Put cauliflower in a large bowl, and mash with a fork. Let cool until no longer steaming. Stir in eggs, garlic, and hot sauce, then mix in flour, baking powder, paprika, pepper, and remaining 1/2 teaspoon salt.
Pour 1 teaspoon olive oil into an 8- to 10-inch frying pan over medium-high heat. Working in batches, drop cauliflower mixture in heaping tablespoons into pan and cook, turning once, until fritters are golden brown on both sides, about 6 to 8 minutes per batch. Transfer to baking sheet and keep warm in oven while cooking the remaining fritters. Add more oil as needed between batches. Garnish with chopped parsley and sour cream, salsa, or chutney as desired.
Too salty and took way too long to cook. This should have been a straightforward recipe but I had to triple the amount of flour to keep the patties from falling apart; and still they required 20 minutes to brown on one side. A waste of time and of a perfectly good head of organic cauliflower.
I'm so happy to have a new way to prepare cauliflower! And it is so flavorful, and the fritters were surprisingly light in texture -- they seemed to melt in our mouths. I think the salt is essential to keeping it from getting bland. I used a cast iron skillet for frying and I think it gave the crust extra flavor. This was really great with sour cream flavored with chipotle hot sauce.
These were delicious, easy to make, and healthy! I used Cholula as the hot sauce and made a dipping sauce of Cholula sour cream - amazing! They were a little mushy, so I might try placing the mashed cauliflower in the warm oven to dry it out a little before mixing with the other ingredients, but they were so tasty that I ate them all that night!
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