Cauliflower-Parmesan Fritters

Cauliflower-Parmesan Fritters Recipe
Photo: Theresa Raffetto; Styling: Gerri Williams for James Reps
Bite-size Cauliflower-Parmesan Fritters offer bold flavors that will leave your guests satisfied, but not too full to mix and mingle.

Yield:

Yields: about 30 fritters (serving size: 2 fritters with sauce)

Recipe Time

Prep: 20 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 214
Fat 17 g
Satfat 3 g
Protein 4 g
Carbohydrate 13 g
Fiber 1 g
Cholesterol 21 mg
Sodium 334 mg

Ingredients

4 cloves garlic
1 cup mayonnaise
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Salt and pepper
3 cups small cauliflower florets (about 10 oz.)
Canola oil, for frying
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup grated Parmesan
1 large egg
1 cup buttermilk
1/4 cup chopped fresh parsley
Lemon wedges, for serving

Preparation

1. Pulse garlic in food processor until finely chopped. Add mayonnaise, zest and juice and process until smooth. Transfer to a bowl, cover and refrigerate until ready to use. (Makes about 1 cup.)

2. Bring a pot of salted water to a boil. Have a large bowl of ice water ready. Add cauliflower to pot; cook until tender, about 3 minutes. Use a slotted spoon to transfer to ice water. Drain.

3. Preheat oven to 200°F; place a baking sheet in oven. Fill a pot with 2 inches of oil; warm over medium-high heat until it reaches 350°F on a deep-fry thermometer, 10 to 12 minutes. As the oil is heating, in a bowl, whisk flour, baking soda, baking powder, Parmesan, 3/4 tsp. salt and 1/4 tsp. pepper. In a small bowl, whisk egg, buttermilk and parsley. Stir into flour mixture. Fold in cauliflower.

4. Using a spoon, drop coated cauliflower into oil and fry in batches, flipping halfway through, until golden brown, 2 to 3 minutes per batch. Transfer to a paper towel-lined plate, then to sheet in oven. Return oil to 350°F; repeat with remaining cauliflower. Serve with sauce and lemon wedges.

Note:

December 2013
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