Cauliflower Fritters

Cauliflower curry pancakes

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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As long as I can remember I’ve loved cauliflower. These fritters are easy to make and are sure to make the whole family happy.

  • 1/2 Head Cauliflower (Roughly Chopped)
  • 2 Green Onions (Use Both Green & White Parts-Roughly Chopped)
  • 1/3 Cup Chopped Parsley
  • 1/2 Teaspoon Cumin
  • 1/8 Teaspoon Cayenne Pepper
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1/2 Cup Unbleached Flour
  • 1/2 Teaspoon Baking Powder
  • 2 Eggs (Lightly Beaten)
  • 1/2 Cup Panko Breadcrumbs
  • Olive Oil (For Frying)
  1. Place steamer basket and water in medium-size pot. Add cauliflower and steam 4 minutes. Drain well and cool slightly. Transfer to food processor. Add green onions, cumin, cayenne, kosher salt, and pepper. Pulse until you get a uniform consistency. Make sure you don’t pulse it until it has a paste consistency.
  2. Transfer mixture to bowl. Add parsley, flour, baking powder, and eggs. If mixture is too wet then add a bit more flour. Form small patties. Place onto a plate or baking sheet. Roll each patty in breadcrumbs.
  3. In heavy skillet add olive oil that should be about 1/4 inch deep. Turn heat to medium-high and get oil nice and hot. Gently drop patties into hot oil. Fry about 3 minutes until golden brown on both sides.
  4. Remove from oil and drain on paper towels.
  5. Serves 4
  6. Prep Time: 30 Minutes Cook Time: 3 Minutes Total Time: 33 Minutes
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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