How To Make Cauliflower Fritters
Serve these cauliflower fritters as a tasty new side dish! It’s pan-fried to crispy perfection, and is a great meal to have the kids eat their veggies!
Serves:
Ingredients
- 6cupscauliflower,raw, roughly chopped, from 2 small heads
- 3garlic cloves,crushed
- 1cupwhite whole wheat flour
- 2extra large eggs,beaten
- ½cupPecorino Romano,plus 2 tbsp, grated
- ¼cupparsley,finely chopped
- ⅓cuphot water
- ¾tspkosher salt
- ¾tsppepper
- 4tspolive oil
Instructions
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Steam the cauliflower in 2½ cups of water over medium heat for 5 to 6 minutes, until tender. Drain and quickly rinse under cold water to stop it from cooking.
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Chop the cauliflower into smaller pieces with a knife once steamed, then measure to make 5 cups. Set aside the rest for another use.
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In a large bowl, combine the steamed cauliflower, flour, garlic, eggs, grated cheese, parsley, kosher salt, and pepper. Add water to resemble a denser pancake batter.
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Heat a 12-inch nonstick skillet over medium-low heat, then add 1 teaspoon of oil to coat the bottom of the pan.
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Use a ¼ cup measuring cup to form the fritters. Fit 4 fritters at a time, flattening them slightly with the back of the measuring cup.
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Cook for 2½ to 3 minutes on each side until golden brown. Repeat with the remaining oil and batter 3 more times.
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Serve warm with desired dipping sauce, and enjoy!
Nutrition
- Calories: 145.93kcal
- Fat: 6.43g
- Saturated Fat: 2.34g
- Trans Fat: 0.01g
- Monounsaturated Fat: 2.88g
- Polyunsaturated Fat: 0.76g
- Carbohydrates: 15.85g
- Fiber: 3.36g
- Sugar: 1.74g
- Protein: 8.06g
- Cholesterol: 60.66mg
- Sodium: 309.05mg
- Calcium: 124.61mg
- Potassium: 339.38mg
- Iron: 1.36mg
- Vitamin A: 38.29µg
- Vitamin C: 41.53mg
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