Best Perfect Cauliflower Fritters Recipes

CAULIFLOWER FRITTERS RECIPE WITH CUMIN AND MINT YOGURT

Steps:

• To make the yogurt, place all the ingredients for the mint yogurt in a bowl. Mix to combine and keep in the fridge until ready to serve.
• Bring a medium saucepan of salted water to a boil and add the cauliflower. Simmer for 4 minutes, then (making sure to reserve 3 to 4 tablespoons of the cooking water) drain into a colander.
• Using a fork or a potato masher, crush the cauliflower, then transfer it to a large bowl.
• Add the flour, parsley, onion, eggs, cumin, cinnamon, turmeric, Aleppo pepper flakes, baking powder, and 1 ¼ salt and a good grind of black pepper. Add 3 tablespoons of the cooking water and mix well to combine.
• Line a large plate with paper towels.
• In a large saute pan (about 9 inches wide), heat the oil. Once the oil is hot, carefully spoon 2 to 3 tablespoons of batter per fritter into the oil. You'll need to do this in batches (adding 4 to 5 fritters at a time) so as not to crowd the pan, and use a spatula to keep them apart. Fry for about 4 to 5 minutes, flipping over halfway through, until both sides are golden brown (mine took 2 minutes on each side).
• Using a slotted spoon, transfer the cooked fritters to the prepared plate and set aside while you continue with the remaining batches.
• Serve warm or at room temperature, with the mint yogurt on the side.

CAULIFLOWER FRITTERS

Steps:

• Process cauliflower in a food processor finely minced; transfer to a large bowl.
• Stir flour, eggs, baking powder, and Italian dressing mix into cauliflower.
• Heat enough olive oil to cover the bottom of a frying pan over medium heat.
• Drop heaping tablespoons of cauliflower mixture into the hot oil; fry until golden brown, about 3 minutes per side.

CAULIFLOWER FRITTERS

Steps:

• In a medium bowl, combine the flour, 2 teaspoons canola oil, coriander seeds, and red pepper flakes. Stir to blend. Whisk in the beer. Set aside in a warm place for 15 to 20 minutes. It will puff up slightly, like bread dough.
• Gather the cauliflower in a medium-size bowl and use a small strainer to sprinkle it with an even layer of the paprika. Toss to blend.
• In a large pot, heat the remaining 6 cups oil to 375 degrees F.
• Line a baking sheet with paper towels and place the florets on the tray as they come out of the oil.
• Stir the batter slightly. To test the consistency of the batter and the temperature of the oil, put a couple of pieces of cauliflower on a slotted spoon and submerge them in the batter. It should coat the pieces lightly. Cook's Note: If the batter is too thick, add a little water to thin it out. If the batter is too thin, sift and whisk in a little more flour.
• Drain the excess batter and lower the cauliflower into the oil. It should bubble slightly and the cauliflower should gradually rise to the top. Fry until light brown, about 3 to 5 minutes and then transfer them to the prepared baking sheet. Fry the cauliflower in small batches. Season with salt, sprinkle with the cilantro and serve immediately.

CAULIFLOWER CHEDDAR FRITTERS RECIPE BY TASTY

Steps:

• In a saucepan over medium high heat add cauliflower and water. Let steam for 5 minutes or until slightly tender.
• Drain the cauliflower and let cool in a medium mixing bowl.
• Once cool add cheddar cheese, egg, flour, green onion and salt to a bowl and mix until the mixture has a semi-creamy texture.
• Place a large pan over medium-high heat and add vegetable oil.
• Use a spoon to scoop out medium dollops of mixture and place it in the pan. Let cook on each side for about 3 minutes, or until golden brown.
• Remove from pan and place on paper towel to absorb excess oil.
• Enjoy!

CAULIFLOWER FRITTERS

Steps:

• Cook cauliflower with coriander seeds in a 4- to 5-quart pot of simmering salted water, uncovered, until tender, 9 to 11 minutes. Transfer cauliflower with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain well in a colander, then discard any seeds clinging to cauliflower and pat cauliflower dry.
• Lightly mash half of florets in a bowl with a fork and gently stir in remaining florets. Whisk together eggs, flour, chervil (if using), parsley, mint, chives, salt, pepper, and nutmeg in a large bowl until combined, then stir in all of cauliflower.
• Heat 1/2 tablespoon oil in a 10-inch heavy nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 6, drop rounded teaspoons of cauliflower mixture into skillet, patting each lightly with back of spoon to flatten into a 1 1/2- to 2-inch round. Fry, turning over once, until golden and cooked through, about 2 minutes per batch, and transfer to platters. Add more oil to skillet between batches as needed.
• Top each fritter with a piece of salmon and 1/4 teaspoon crème fraîche. Serve warm.
• *Available at specialty foods shops and some supermarkets