Cauliflower-Parmesan Fritters

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)
Cost per Serving: $0.88
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 214
  • Fat: 17g
  • Saturated fat: 3g
  • Protein: 4g
  • Carbohydrate: 13g
  • Fiber: 1g
  • Cholesterol: 21mg
  • Sodium: 334mg

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. 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. 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. 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. 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.
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