Hot on the heels of puréed cauliflower success (see previous post), I put my mind to getting cauliflower back on the plate. Though it's not perfect yet, this version passed the muster of my most critical dining companions. Not that I ask for criticism and when I do I call it feedback, as in…aren't these “cauliflower” fritters great. The cauliflower is silent.
The much maligned white vegetable is almost never good steamed, at least for haters, so you have to work it. Roasting can do the trick, but really if you have a few minutes and a Ninja, throw some extra flavor and texture into it. AND if you are following Passover rules, or even if you aren't, this recipe fits the bill.
I will add one final caveat – next time I make this recipe, I'm going bold with a deep fry. The shallow fry here is way healthier and tasty, the deep fry will develop a bigger crunch.
1/2 head cauliflower, processed
2-3 scallions, chopped
1/2 cup matzah meal
1 tablespoon potato starch
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon coriander
1/8 teaspoon turmeric
A couple of sprinkles cayenne
1/2 cup milk
Neutral veg oil
Mix vegetables with dry ingredients and spices. Stir in wet ingredients. Form into patties. Cover bottom of pan with thin layer of oil.
When it starts to shimmer, fry patties in a couple of batches. Don't overcrowd. Flip,when brown on one side. Sprinkle with salt.
Eat, enjoy – B
4 thoughts on “Cauliflower Fritters, A Work in Progress”
Would chopped scallions be good in these?
Thanks, I needed a passover recipe for tomorrow.
Betsey, cauliflower fritters sound great. I feel stupid, what does it mean by processed? In the Ninja raw? If so, how pulverized do I make it? Thx!
Yes use a food processor, ninja or knife to make the pieces about the size of half a pea or small corn kernel – just so the dough holds together. Thanks for asking!