|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The essential nuttiness of cauliflower is used to great effect with these easy cauliflower fritters. They make a fun appetizer or side dish, although you can also make a light dinner of them with some crusty bread and a big seasonal salad.
- 1 head cauliflower
- 1 large egg
- 2 tablespoons all-purpose flour
- 1/4 teaspoon fine sea salt
Trim and cut the cauliflower into small florets. Don't toss out the core or heart and stems. Chop them into pieces that are a bit smaller than the florets and use the whole head of cauliflower. Steam the cauliflower until very tender. Let the florets cool to warm room temperature.
Crack the egg into a large bowl and beat it with a fork. Combine the cauliflower and egg. Stir together with a fork, mashing the steamed cauliflower with the fork as you mix it together with the egg. (This is why you want the cauliflower to be very tender; it needs to mash easily with a fork.)
Sprinkle the mixture with flour and salt and stir, mashing a bit more as you do so, to combine thoroughly. Cover and chill for 30 minutes.
Heat a generous layer of oil (about 1/4 inch deep) in a large frying pan or pot over medium-high heat to 350 F to 375 F.
Put generous spoonfuls of batter into the pan, and flatten a bit with the back of the spoon. You should be able to fit about four fritters in a large pan at a time.
Cook until the fritters are browned on one side, flip, and cook until they are brown on the other side, about 3 minutes per side (stoves and pans are all different, so pay more attention to the fritters than the clock).
Transfer the fritters to a paper towel-lined plate to drain. Repeat with the remaining batter.
Serve immediately, or keep warm in a 200 F oven.
- If you don't have a thermometer, there are a few ways to test your cooking oil. The easiest one is to drop a bit of batter into the pan; it should sizzle immediately and turn lightly brown in about 2 to 3 minutes. If it doesn't sizzle immediately, the oil isn't hot enough; if it splatters violently or turns brown too quickly, the oil is too hot, and the fritters will burn without cooking properly.