CAULIFLOWER FRITTERS

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Cauliflower fritters are crispy, savory patties or bite-sized cakes made from finely chopped or grated cauliflower mixed with ingredients such as flour, eggs, herbs, spices and sometimes cheese. The mixture is shaped into small rounds and pan-fried, shallow-fried, baked or air-fried until golden brown on the outside and tender on the inside.

Cauliflower fritters are often served as an appetizer, snack, side dish or light meal accompanied by dips such as yogurt sauce, garlic aioli, sour cream, spicy chutney or just ketchup. They have a mildly nutty, slightly sweet cauliflower flavor with a crunchy exterior. These are popular as a vegetarian dish and can be adapted to gluten-free or vegan diets with suitable ingredient substitutions.

ABOUT THE RECIPE:

This recipe is a vegan variation of the original cauliflower fritters. I’ve substituted eggs with equal proportions of all purpose flour and rice flour. Both the flour acts as a binding agent. Rice flour gives extra crispness to the fritters.

I’ve used simple herbs and spices as seasoning for this recipe. These can be substituted with any seasoning of choice. Finely chopped onions, garlic, cilantro and parsley are some of the most commonly included spices and herbs in this recipe. Grated cheese can also be added.

INGREDIENTS FOR CAULIFLOWER FRITTERS:

• CAULIFLOWER (MEDIUM SIZE) – 1 NO (~500 GMS)
• CHILLY POWDER – 1 TBSP
• CHILLY FLAKES – 1 TSP
• GARLIC POWDER – 1 TSP
• ITALIAN SEASONING – 1 TSP
• ALL PURPOSE FLOUR – 2 TBSP
• RICE FLOUR – 2 TBSP
• SALT – AS REQUIRED
• OIL – 1/4 CUP

HOW TO MAKE CAULIFLOWER FRITTERS:

• Cut the cauliflower into bite sized florets. Boil 1 litre of water in a cooking pot, turn off the flame, and add the cauliflower florets to it.

• Let it rest for 15 to 20 minutes. The impurities(if any) will start to float on top. Filter the water, and wash the florets with clean water.

• Add the florets to a blender and blend them on pulse. It should be blended coarsely and not to a fine paste.

• Add the blended cauliflower to a mixing bowl along with 1 tbsp of chilly powder, 1 tsp of chilly flakes, 1 tsp of garlic powder, 1 tsp of italian seasoning, 2 tbsp of all purpose flour, 2 tbsp of rice flour and salt.

• Mix everything well, and roll it to a soft dough. If it doesn’t stay together, add a tablespoon of extra flour and roll it.

• Apply little oil on the palm, and take a small portion of the dough. Roll it, keep it between the palm and gently press it. Gently pat on the sides and shape it. Repeat the process with the remaining dough.

• Heat a pan, and 1/4 cup of oil to it. Once the oil is heated, add the prepared pattice to it.

• Fry it on medium-high for 2 minutes. After 2 minutes, gently flip it. Fry them until they turn golden brown in color on both sides.

• Once they turn golden brown in color, transfer it to a plate with paper towel. This helps to remove the excess oil.

• Repeat the process with the remaining prepared pattice.

YUMMY AND DELICIOUS CAULIFLOWER FRITTERS ARE READY.

SERVE IT AS AN APPETIZER, SNACK OR SIDE DISH.

I HAD CAULIFLOWER FRITTER AS A SNACK ALONG WITH KETCHUP.

VARIATIONS:

• 1 whole egg can be replaced with rice flour. It acts as a binding agent and also give the crispness for the fritters.
• Place a teaspoon of grated cheese at the center of the dough, and then shape them into pattice. This gives a cheesy flavour to the recipe.
• Spices and herbs like onions, garlic, cilantro or parsley can also be used.

PRO TIPS:

• Add the cauliflower to hot water and let it rest for 15 to 20 minutes. This helps to remove any impurities or worms from the cauliflower.
• Filter the water and wash the cauliflower thoroughly with clean water.
• Cauliflower should be blended coarsely. Blending it to a fine paste doesn’t really works well for this recipe.
• Add 1~2 tbsp of all purpose flour, if it doesn’t bind together.
• The dough might be slightly sticky to roll. Applying little oil to the palm makes the rolling process easier.
• Do not turn the fritters as soon as it is added to the oil. Wait for 2 minutes, and then turn them. The fritters might break if it is turned immediately.
• Fry them on medium-high flame, until it turns golden brown in color. This gives a perfect crispy outer.
• Place the fried fritters onto a paper towel, before serving. This helps to remove the excess oil.