Light and crisp these cheesy Cauliflower Fritters are perfect for your evening teatime snack. If you love cauliflower and looking for newer cauliflower recipes these fritters are a must try. I am tripping over cauliflower these days so lots of cauliflower recipes including cauliflower rice are in our future 😀
Cauliflower is a vegetable that cauliflower or you either hate it or love it there is no other way about it. I am actually a convert, from cauliflower hater to cauliflower lover. I used to hate cauliflower as a child probably because anywhere you go, party, marriage or get together quintessential Punjabi Aloo gobhi was omnipresent. And most of the times it was dripping with oil and lots of overpowering masalas so I never ate at home as well though Mom cooks it differently. These days I am even in love with Aloo gobi/potato and cauliflower curyrAs I have adapted the recipe and made it healthier.
It changed with time though not that I started loving it but I made peace with the fact that since everyone else loves it I can simply learn to eat this.
My moment of conversion came with a dish where my friend’s mom served us twice cooked cauliflower, parboiled and then deep fried in a special white flour batter. The whole point now became clearer you simply can eat anything if it is cooked in the right way. I simply can’t say no to cauliflower pakora ( Can you 😉 ).
But as everything changes with time, now with slowing metabolism and increasing age, I simply can’t afford to eat those deep fried goodies which once were OK to eat anytime. So I am making newer cauliflower recipes.
Now here is how one experiment, so when I saw this cauliflower fritters recipe on Pinterest I knew I had to make this. That cauliflower recipe was deep fried so I had to adapt it in a way that I can satisfy the cravings that come when you see a mix of cauliflower and parmesan.
Don’t you think that cauliflower and parmesan is a match made in heaven? If yes you have to try this roasted cauliflower parmesan that is another favourite of mine.
- 1 Egg
- 1 tablespoon Cornflour
- 2 - 3 tablespoons Bread crumbs
- 2 - 3 tablespoons parmesan cheese
- to taste Salt
- to taste Black pepper
Boil the cauliflower in 2 1/2 cups water for 4-5 minutes.
Drain and keep it aside to cool down.
Chop the cauliflower into smaller pieces with a knife, and add it in a bigger bowl.
Combined this chopped and steamed cauliflower, with cornflour, grated cheese, egg, parsley, 3/4 salt and pepper and bread crumbs. If required you can add small amount of water ( look for the consistency of fritter batter in the video above).
Heat a nonstick skillet over medium-low heat, add 2 tablespoons of oil coating bottom of the pan.
Take a small amount of batter in your hand or spoon and place it gently on the non stick pan.
flatten them slightly with the back of the spatula. Cook until golden brown from both the sides and serve with taztziki dip ( method in the video )