cauliflower fritters

we are doing a CSA share with Driftless Organics this year and with that, comes a large box of vegetables every other week. so far we have learned we LOVE russian banana fingerling potatoes and we do NOT love kohlrabi – even after i roasted it with garlic, parmesan, salt, pepper & olive oil.

anyway, it’s fun having delicious vegetables straight from a farm and a fun challenge eating every thing fast enough so none of it goes to waste. i made these fritters last night from half a head of cauliflower i had leftover from a previous week’s box and decided it was a tasty way to use up a vegetable in which i am ambivalent about.

*note: this recipe was found stuffed in my recipe folder printed out on a sheet of paper with no identifying characteristics of where it came from. i must have copy and pasted it into a word document. and then i winged it for the most part with the ingredients. OOPS.

some ingredients mid-chopping

my trusty helper, cleaning up everything i accidentally dropped on the floor

finished product!

ingredients (makes 4 -6 fritters depending on size):
half a head cauliflower
about 1/4 c parsley, chopped
1-2 cloves garlic (to taste)
about 1/4 c grated parmesan cheese
1 c whole wheat flour
1 egg
about 1/4 c hot water
salt and pepper
1-2 tablespoons olive oil

chop and steam cauliflower
in a bowl add: cauliflower, parsley, garlic, parmesan, flour, egg and mix
add salt and pepper to taste and mix some more
slowly add in hot water and stir until mix becomes batter – you’ll want the constancy to be like a thick pancake batter that has vegetables in it
heat up a frying pan with a little oil
i used a 1/3 measuring cup to form fritters – drop onto pan and flatten a bit with spatula
cook until golden brown on each side – about 8 minutes total
serve with more parmesan and salt and pepper


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