Cauliflower Fritters Recipe
Fritters are a perfect way to have extra vegetables during the meal. They turn out delicious, juicy and savory. Golden crunchy top perfectly goes together with a soft and tender inside.
Prep Time55 mins
Cook Time25 mins
Total Time1 hr 20 mins
Servings: 6 fritters
- 400 g cauliflower
- 1 carrot grated
- 1 onion medium sized
- 1 egg
- 3 tbsp. all-purpose flour
- 20 g parsley fresh
- 70 ml oil of your choice for frying fritters
- salt and black pepper to taste
Nicely rinse the head of cauliflower under cold running water, rip off all the leaves and cut the florets off the main stem.
Put a deep enough pot with on the stove, let the water boil and add salt. Blanch cauliflower florets for 3 minutes, maximum. They should become soft but still be the whole, try not to overcook them. Cold water can help you with that. After blanching put cauliflower in a bowl with cold water with some ice cubes for a minute or two. Then leave florets in a colander to drain all the water.
Cut blanched cauliflower into the smallest pieces you can (I do not like to use blender for the purpose, as it will make a pure out of it).
Grate carrot and combine it with chopped cauliflower in a bowl.
Chop onion into small pieces and add it to the mixture of vegetables.
Rinse parsley and slice it into pieces. Add to the bowl.
Whisk in an egg add 3 tablespoons of flour.
Season the mixture to your taste with salt and black pepper, nicely mix, cover the bowl with a plastic wrap and let it sit for 30 minutes. This step is important, as it will give dry ingredients time to soften and incorporate moisture.
Heat oil in a skillet on a medium to high heat. You can form fritters from the batter with your hand or simply use tablespoon to place fritters into the skillet (if fritters can’t keep the shape, add some extra flour). Cook fritters on a skillet covered with a lead for 5 minutes on each side or until sides turn crusty and golden.
Serve with your favorite type of sauce. Here is mine choice: Creamy Mushroom Sauce. Enjoy your meal!