HEALTHY CAULIFLOWER FRITTERS
Whip up this quick and easy recipe for healthy cauliflower fritters made with just six ingredients and topped with yogurt or sour cream.
Provided by Kelly Senyei
Time 30m
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the cauliflower and cook it just until fork tender, 3 to 5 minutes. Transfer it to a cutting board and using a sharp knife, cut it into very small pieces. (The cauliflower pieces should be the size of peas or smaller.)
- Measure out 4 cups of the chopped cauliflower. (Discard the remaining cauliflower or use for cauliflower tots or mashed cauliflower).
- Combine the cauliflower, flour, eggs, garlic, scallions, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl and stir until well combined.
- Line a plate with paper towels. Heat a nonstick skillet over medium-low heat and lightly coat it with olive oil. Scoop out 2- to 3-tablespoon mounds of the cauliflower mixture into the pan, flattening the mounds slightly with a spatula and spacing them at least 1 inch apart.
- Cook the fritters for 2 to 3 minutes, flip them once and cook them an additional 1 to 2 minutes until they're golden brown and cooked through. Transfer the fritters to the paper towel-lined plate. Serve them warm topped with yogurt or sour cream.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 23 kcal, Carbohydrate 3 g, Protein 1 g, Cholesterol 20 mg, Sodium 10 mg, ServingSize 1 serving
PERFECT CAULIFLOWER FRITTERS
This is one of mums recipe's that everyone just loves. It's versatile as you can add just about any vegetable. Perfect as an appetizer.
Provided by mumof2
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add the cauliflower and cook until tender, 5 to 10 minutes; drain and break cauliflower into small pieces. Combine cauliflower, bacon, and green onions together in a bowl. Season with salt and pepper.
- Sift flour into a bowl. Whisk milk, egg, Parmesan cheese, and a pinch of salt into the flour until smooth. Add milk mixture to cauliflower mixture and stir until batter is evenly combined.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until golden brown on one side, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 119.6 calories, Carbohydrate 19.6 g, Cholesterol 35 mg, Fat 2.1 g, Fiber 1.3 g, Protein 5.4 g, SaturatedFat 1 g, Sodium 49.3 mg, Sugar 2.7 g
CAULIFLOWER FRITTERS RECIPE WITH CUMIN AND MINT YOGURT
Easy, perfectly fluffy cauliflower fritters with fresh parsley and a few warm Middle Eastern spices including cumin, turmeric, and Aleppo pepper (you can use red pepper flakes instead, if you need more heat). These are great right off the pan or at room temperature with the mint yogurt or with a simple splash of lemon juice!
Provided by Suzy Karadsheh
Categories Appetizer
Number Of Ingredients 19
Steps:
- To make the yogurt, place all the ingredients for the mint yogurt in a bowl. Mix to combine and keep in the fridge until ready to serve.
- Bring a medium saucepan of salted water to a boil and add the cauliflower. Simmer for 4 minutes, then (making sure to reserve 3 to 4 tablespoons of the cooking water) drain into a colander.
- Using a fork or a potato masher, crush the cauliflower, then transfer it to a large bowl.
- Add the flour, parsley, onion, eggs, cumin, cinnamon, turmeric, Aleppo pepper flakes, baking powder, and 1 ¼ salt and a good grind of black pepper. Add 3 tablespoons of the cooking water and mix well to combine.
- Line a large plate with paper towels.
- In a large saute pan (about 9 inches wide), heat the oil. Once the oil is hot, carefully spoon 2 to 3 tablespoons of batter per fritter into the oil. You'll need to do this in batches (adding 4 to 5 fritters at a time) so as not to crowd the pan, and use a spatula to keep them apart. Fry for about 4 to 5 minutes, flipping over halfway through, until both sides are golden brown (mine took 2 minutes on each side).
- Using a slotted spoon, transfer the cooked fritters to the prepared plate and set aside while you continue with the remaining batches.
- Serve warm or at room temperature, with the mint yogurt on the side.
Nutrition Facts : Calories 179.6 kcal, Carbohydrate 9.5 g, Protein 3.7 g, SaturatedFat 1.6 g, TransFat 0.1 g, Cholesterol 21.1 mg, Sodium 192.4 mg, Fiber 1.3 g, Sugar 1.5 g, ServingSize 1 serving
CAULIFLOWER FRITTERS
Just trust me. These are so addictive. You can eat them hot or I like to eat them cold the next day for lunch.
Provided by Allybee Z
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In the microwave, cook the cauliflower in a covered dish with two tablespoon of water until soft.
- Drain the cauliflower and mash with the back of a fork or potato masher.
- Add the egg, salt and pepper, and enough flour until you can form patties; about 1/4 cup.
- Add enough oil to coat the bottom of a skillet. Over medium high heat, brown the caulflower patties. Eat!
CAULIFLOWER FRITTERS
Provided by Alex Guarnaschelli
Categories side-dish
Time 36m
Yield Varies (about 24 to 30 pieces)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the flour, 2 teaspoons canola oil, coriander seeds, and red pepper flakes. Stir to blend. Whisk in the beer. Set aside in a warm place for 15 to 20 minutes. It will puff up slightly, like bread dough.
- Gather the cauliflower in a medium-size bowl and use a small strainer to sprinkle it with an even layer of the paprika. Toss to blend.
- In a large pot, heat the remaining 6 cups oil to 375 degrees F.
- Line a baking sheet with paper towels and place the florets on the tray as they come out of the oil.
- Stir the batter slightly. To test the consistency of the batter and the temperature of the oil, put a couple of pieces of cauliflower on a slotted spoon and submerge them in the batter. It should coat the pieces lightly. Cook's Note: If the batter is too thick, add a little water to thin it out. If the batter is too thin, sift and whisk in a little more flour.
- Drain the excess batter and lower the cauliflower into the oil. It should bubble slightly and the cauliflower should gradually rise to the top. Fry until light brown, about 3 to 5 minutes and then transfer them to the prepared baking sheet. Fry the cauliflower in small batches. Season with salt, sprinkle with the cilantro and serve immediately.
CAULIFLOWER FRITTERS
Provided by Alex Guarnaschelli
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the sauce: Put all of the ingredients into a bowl and toss to combine.
- For the fritters: In a medium bowl, sift together the flour, turmeric and ground ginger. Add 1 tablespoon of canola oil and whisk in the beer. Set aside in a warm place because, like a bread dough, it will puff up slightly.
- Put the cauliflower in a medium-size bowl and use a small strainer to sprinkle it with an even layer of the paprika. Toss to coat.
- In a large pot, over medium heat, add the remaining 6 cups of canola oil and heat to 350 degrees F.
- Prepare a baking sheet fitted with paper towels or a kitchen towel to drain the florets as they come out of the oil. Stir the batter slightly. To test the consistency of the batter and the temperature of the oil, put a couple of pieces of cauliflower on a slotted spoon or spider (Chef's Note: Alternatively, use your fingers), and submerge them into the batter. It should coat the pieces lightly. (Chef's Note: If the batter is too thick, add a little water to thin it out. If the batter is too thin, sift and whisk in a little more flour.)
- Test 1 piece of cauliflower to check for seasoning. Drain the excess batter and lower the cauliflower bite into the oil. It should bubble slightly and the cauliflower should gradually rise to the surface. Fry until golden brown on all sides and transfer the piece to a kitchen towel. Season with salt and, when cool enough, taste. Season the remaining uncooked cauliflower with salt, if desired, prior to dredging in the batter. Fry the cauliflower in small batches and drain on the prepared baking sheet. Season with salt, if desired, and transfer to a serving bowl. Garnish with the Cilantro-Ginger Sauce and serve immediately.
CAULIFLOWER FRITTERS
These cauliflower fritters are easy to make and a different way to have cauliflower. So delicious and tasty. I've made these a number of times for my family and friends.
Provided by BETTYCOOK
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Process cauliflower in a food processor finely minced; transfer to a large bowl.
- Stir flour, eggs, baking powder, and Italian dressing mix into cauliflower.
- Heat enough olive oil to cover the bottom of a frying pan over medium heat.
- Drop heaping tablespoons of cauliflower mixture into the hot oil; fry until golden brown, about 3 minutes per side.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 15.3 g, Cholesterol 107.9 mg, Fat 4.9 g, Fiber 2.8 g, Protein 6.7 g, SaturatedFat 1.2 g, Sodium 682.2 mg, Sugar 4.3 g
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