Fritters are my go to weeknight meal when I want to feed my kids something healthy in no time flat. I have found that even the most rejected vegetables are often if not beloved, at least sampled, when in a pancake. (Although I will say that Q has tried to insist that they all really need syrup.) These cauliflower fritters are very flavorful and packed with vegetables and herbs. The flavor is reminiscent of a scallion cake, but with a definite cheddar punch.
I used fresh herbs in these fritters, which I love. I have them growing in a container right outside of my kitchen at all times. I love the thyme in these, one of my all time favorite flavors and the fresh parsley as well. If you don’t have fresh thyme you can substitute dry at 1 teaspoon. Don’t use dried parsley though- it’s not good. Try substituting herbs you may have around. Cilantro would be great, so would basil.
In a saucepan steam the cauliflower with a small amount of water until the cauliflower is tender. Transfer to a bowl and mash the cauliflower. You can do this with a potato masher or with a fork- even the bottom of a glass has worked for me in a pinch. Add the cheese, herbs and garlic and mix well. Add salt to taste. I added 1 teaspoon and found them a tad salty- but that is just how I like my fritters. If you prefer to salt after they cooked add 1/2 teaspoon. Then add the flour and egg and mix well. Set the mixture in the refrigerator for 15 minutes. I find this helps the batter set up and it hold together better on the fry pan. If you don’t have time it won’t hurt you to skip it.
Heat the oil of your choice on the fry pan. I used olive and it was good. You can use a sunflower or grape seed if you want a flavorless oil. Drop the batter onto the pan in 1/4 cup measures. Fry on medium heat for about 3 minutes per side.
- 1 large head of cauliflower, in florets
- ¼ cup packed grated cheddar cheese
- 3 cloves of garlic, minced
- 1 tablespoon fresh thyme, minced
- 1 tablespoon fresh parsley, minced
- 2 scallions, sliced white and green
- ½- 1 teaspoon salt
- ½ cup flour
- 2 eggs
- In a saucepan steam the cauliflower with a small amount of water until the cauliflower is tender. Transfer to a bowl and mash the cauliflower. You can do this with a potato masher or with a fork- even the bottom of a glass has worked for me in a pinch.
- Add the cheese, herbs and garlic and mix well.
- Add salt to taste. I added 1 teaspoon and found them a tad salty- but that is just how I like my fritters. If you prefer to salt after they cooked add ½ teaspoon.
- Add the flour and egg and mix well.
- Set the mixture in the refrigerator for 15 minutes. I find this helps the batter set up and it hold together better on the fry pan. If you don’t have time it won’t hurt you to skip it.
- Heat the oil of your choice on the fry pan. I used olive and it was good. You can use a sunflower or grape seed if you want a flavorless oil.
- Drop the batter onto the pan in ¼ cup measures.
- Fry on medium heat for about 3 minutes per side.
{ 4 comments… read them below or add one }
Yummy! These look wonderful.
I’m always a bit wary of making fritters, or anything that requires frying on two sides and flipping somewhere in the middle – things always just seem to crumble and collapse! Perhaps it’s time to risk it again though, these look delicious.
I worry about the same thing! These are really sturdy and hold together well in the flip.
I love this fritter recipe! They came out great and everyone in my family loved them! Yummmmmm……..