Cauliflower Fritters

Name: Cauliflower Fritters
Ingredients: 500 g cauliflower (net weight); 2 eggs; 50 g cheese; 50 g flour; 1-2 tbsp sour cream; half an onion; garlic (I used a pinch of garlic powder); salt, pepper; ghee for frying, or equal parts vegetable and butter

These are delicious vegetable fritters made with wholesome cauliflower. They come out incredibly tender and satisfying — perfect served with sour cream. I also added some pan-fried bacon on the side. My husband is a huge bacon lover, so we always have some in the fridge. It turned out to be a fantastic flavor combination! I used raw cauliflower, but if you prefer, you can par-cook it until just barely tender beforehand. That said, it's not necessary — after frying, just cover the fritters and let them steam on the lowest heat for 10 minutes, and they'll turn out perfectly soft without pre-cooking the cauliflower. Either way works great. This recipe made 12 fritters.

Ingredients:

500 g cauliflower (net weight)
2 eggs
50 g cheese
50 g flour
1-2 tbsp sour cream
half an onion
garlic (I used a pinch of garlic powder)
salt, pepper
Also:
ghee for frying, or equal parts vegetable and butter

How to cook cauliflower fritters

Wash the cauliflower, break it into florets, and place in a food processor.

Pulse until finely crumbled.

Add the eggs, grated cheese, sour cream, and very(!) finely chopped onion to the cauliflower. Season with salt, pepper, and garlic.

Stir to combine, add the flour, and mix again.

Heat the oil in a skillet, drop spoonfuls of the mixture into the pan, and fry over medium heat.

Flip and fry the other side. Cover with a lid and let steam on the lowest heat for 10–15 minutes. If the cauliflower was blanched beforehand, about 5 minutes should be enough.

These fritters are delicious both hot and cold. I actually prefer them once they've cooled down a bit, but that's just personal taste. These tender, soft cauliflower vegetable fritters will win over even those who don't usually like cauliflower. So good!