Cauliflower Fritters

Cauliflower Fritters

We participate in Meatless Monday. We aren’t going vegan, nor gluten free. We are just trying to cut back on meat. These Cauliflower Fritters are delicious. You can serve them as is with a little sour cream or on a roll as a slider. You can use them to sneak veggies into the diet of picky eater.

You could add any herb or some shredded cheese. You could also change up the seasoning to suit your taste. I purchased riced cauliflower, but you could buy a fresh head and rice it yourself. Do not purchase frozen cauliflower. It is too soft.

Servings: 12 fritters (3 fritters with a side make a meal. 2 sliders make a meal.)

Hardware: A cutting board and knives, measuring spoons and cups, a food processor, a silicone spatula, a large bowl, a small bowl, a spatula, a non-stick skillet (I used cast iron), optional-ice cream scoop

Time: Active time: 5 minutes; Cook: 10 minutes; fritters in 20 minutes

Ingredients:

• 4 cups riced cauliflower (I purchased mine in the produce section)
• 1 cup flour
• ½ cup grated Parmesan cheese
• ¼ cup vegetable oil
• 1 egg
• ½ teaspoon pepper
• 1 tablespoon chopped chives
• 2 teaspoons Lawry’s Seasoned Salt
• 2 green onions
• 1 cup breadcrumbs
• Olive oil for the bottom of the pan

1.       Slice the onions and roughly chop the chives

2.       Place the cauliflower into the large bowl and zap for 2 minutes.

3.       Add everything to the work bowl of the processor but the breadcrumbs, green onions and the frying oil. Pulse until the mixture forms a soft dough. You should stop a few times to scrape down the sides and bottom of the work bowl. The mixture should be able to form a soft ball. If it is too soft add flour or cheese. If it is too dry add a tiny bit of oil. Fold in the green onions.

4.       Heat the oil in the skillet over medium. Place the breadcrumbs into the small bowl. Form the cauliflower mixture into golf ball sized balls. I use an ice cream scoop or a ¼ measuring cup to make sure the fritters are uniform in size. Roll the balls in the breadcrumbs. The dough is so soft it will sort of form a patty shape when you place it in the pan. If not give it a little squish.

5.       When the pan is hot, sauté the fritters 4-5 minutes on each side. They should have a crispy crust on the outside. Make sure that they are not burning. You may need to coat the pan between batches. You can keep the cooked fritters warm on the lowest setting in the oven. Serve warm.