Description
These crispy and flavorful Cauliflower Fritters are a delightful vegetarian appetizer or side dish. Made with steamed cauliflower, fresh herbs, parmesan cheese, and a hint of lemon zest, they are pan-fried to golden perfection and served with refreshing tzatziki and fresh dill. Perfect for a light meal or snack, these fritters combine simple ingredients into a tasty and satisfying treat.
Ingredients
Cauliflower Fritters:
- 1 small cauliflower, chopped into small florets (about 350g or 12.3 oz)
- ½ tsp salt
- ½ tsp pepper
- Zest of 1 lemon
- Small bunch fresh parsley, chopped
- Small bunch chives, chopped
- 60 g (½ cup) plain (all-purpose) flour
- 1 clove garlic, peeled and minced
- 50 g (½ cup) grated parmesan cheese (use Italian-style vegetarian hard cheese for a vegetarian version)
- 1 medium egg
- 3 tbsp olive oil
To Serve:
- Tzatziki
- A few sprigs of fresh dill
Instructions
- Prepare the Cauliflower: Steam or boil the cauliflower florets for 6 minutes until tender but not mushy. Drain well to remove excess water.
- Mash the Cauliflower: Place the cooked cauliflower in a bowl and lightly crush with a potato masher until the texture resembles small gravel-sized lumps; it does not need to be completely smooth.
- Mix the Batter: Add salt, pepper, lemon zest, chopped parsley, chopped chives, plain flour, minced garlic, grated parmesan, and the egg to the mashed cauliflower. Stir everything together with a spoon until well combined.
- Form the Fritters: Scoop out a heaped tablespoon of the mixture and roll it into a ball using your hands. Squash the ball flat and place it on a plate. Repeat with the remaining mixture to make 8-10 fritters.
- Heat the Oil: Warm the olive oil in a large frying pan over medium heat, making sure the oil is hot before adding the fritters.
- Fry the Fritters: In two batches, fry the cauliflower fritters for 3-4 minutes on one side until golden brown. Flip and cook for another 3-4 minutes on the other side until evenly browned and cooked through. Keep the first batch warm in a low oven while frying the second.
- Serve: Place the cooked fritters on a serving plate. Top each fritter with a dollop of tzatziki and a sprig of fresh dill. Serve with extra tzatziki on the side for dipping.
Notes
- Make sure to drain the cauliflower thoroughly after steaming to avoid soggy fritters.
- You can substitute parmesan with a vegetarian hard cheese if desired.
- These fritters reheat well in an oven or air fryer for a crispy finish.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Serve immediately for the best texture and flavor.
