ON their own as a snack, a side dish, or part of a buffet, these cauliflower fritters are a long-time favourite.
KETO followers have long understood the importance and adaptability of cauliflower in their diet – it is low glycaemic and replaces potato and rice really well, so it’s great for diabetics as well.
I found this recipe many years ago now, well before the diet fad came in. It is one that makes as much of a great snack as it does a side dish or one that you can use if you are having a buff et meal for a large gathering.
It’s versatile and there is never any left.
Just remember when you do cook it in the first instance, cook it ‘al dente’ – just cooked; you do not want it mushy as you prepare it for the fritters.
You can deep fry these, but if you don’t have one, a frypan does the trick as mentioned below.
Ingredients
One small head of cauliflower or half a large one
Six eggs
Two tablespoons of powdered milk (optional)
One bunch of parsley (around 1 lightly packed cup)
Handful of mint
One medium onion
One spring onion including green stalk
One teaspoon cumin
1/2 teaspoon allspice
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
One teaspoon salt
Pepper to taste
One cup of flour (the amount may vary according to the size of the eggs. You need to add enough flour to get a thick batter)
One teaspoon baking powder
Method
Cut the cauliflower into florets and place them in a pot filled with water, bring them to a boil and cook until you can insert a fork in them. (You don’t want to overcook them or they will become soggy and the fritters won’t have texture).
Drain, set aside – you can do this a day or two in advance and store them in the fridge.
Beat the eggs really well, best in a food processor.
Add the mint, parsley, and onions and pulse until the herbs and onions are finely chopped.
Add the spices, salt, pepper, flour, baking powder and the powdered milk, beat until combined. Remove into a bowl.
Break your florets into small pieces (about 50c sized) and stir them into the batter
Heat about 2.5cm of vegetable oil in a pan. When the oil is hot, drop dollops of 1-2 tablespoons of cauliflower batter in the hot oil.
Keep the fritters a little apart because they will spread slightly and you don’t want them to fuse together (unless you are aiming to make a giant fritter).
Using a spoon, take some of the oil and pour it on top of the fritters. (This will start cooking the tops of the fritters and that prevents them from spreading too much).
When the bottom becomes golden brown, flip the fritters and cook them on the other side so they are a deep golden brown. Serve with sour cream.
