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Cauliflower cheese fritters

  • 0:10 Prep
  • 0:15 Cook
  • Makes 12


  • 1/2 cup plain flour
  • 1/2 tsp baking powder
  • 1 egg
  • 1/3 cup water
  • 250g cauliflower, cut into thick slices
  • 1/2 cup vegetarian hard cheese, or parmesan, finely grated
  • 2 tbs fresh flat-leaf parsley
  • Light olive oil, to fry
  • Fresh basil leaves, to serve
  • Pesto, to serve


  • 1
    Slice cauliflower into thick slices. Cook in a saucepan of boiling water for 8 minutes or until just tender. Drain.
  • 2
    Whisk flour with baking powder. Make a well in the centre and add egg. Gradually add water, whisking to form a smooth batter. Add grated cheese and parsley.
  • 3
    Dip cauliflower into batter, shaking off excess.
  • 4
    Pour light olive oil to one-third of the way up the side of a medium saucepan. Heat to 170C over high heat. Cook in the oil, in 3 batches, for 2 minutes each side or until golden. Sprinkle with fresh basil leaves and serve with sun-dried tomato or basil pesto.

Source: taste.com.au


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