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Cauliflower fritters with parmesan

Name: Cauliflower fritters with parmesan
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 14
Ingredients: 1 cauliflower (about 800g), cut into very small florets with as little stem as possible; 2 eggs, lightly beaten; 2 tablespoons finely chopped flat-leaf parsley; 2 tablespoons finely chopped chives; 1/4 cup (35g) plain flour; 1/2 teaspoon baking powder; 1/2 teaspoon ground coriander; 1/4 cup (60ml) olive oil; Finely grated parmesan, to serve

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by Kate Nichols

Food producer

Oct 03, 2015

These crispy golden fritters are a delicious way to serve cauliflower as a side dish.

1 cauliflower (about 800g), cut into very small florets with as little stem as possible
2 eggs, lightly beaten
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped chives
1/4 cup (35g) plain flour
1/2 teaspoon baking powder
1/2 teaspoon ground coriander
1/4 cup (60ml) olive oil
Finely grated parmesan, to serve

Method

1.

Cook cauliflower florets in a pan of boiling salted water for 8 minutes or until tender. Drain, cool under running water, then drain again. Pat dry on paper towel.
2.

Place half the florets in a bowl and mash with a fork. Whisk in the eggs, herbs, flour, baking powder and ground coriander. Stir in remaining florets and season with salt and pepper.
3.

Heat 1 tablespoon of the oil in a large frypan over medium-high heat and cook rounded tablespoons of the cauliflower mixture in batches, for 1-2 minutes on each side until crisp and golden, adding remaining oil as necessary. Drain on paper towel and serve scattered with parmesan.