Cauliflower Fritters, A Work in Progress

 

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.

Ingredients:

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

1 egg

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