"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cauliflower Fritters Recipe

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This recipe for Cauliflower Fritters, by , is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 large head cauliflower, leaves removed
1/2 cup almond flour (or whatever GF flour you want)
3 large eggs
1 tsp baking powder
1 tsp chopped fresh oregano (or 1/2 tsp dried oregano)
salt and pepper
1/2 cup olive oil

Directions:
Directions:
To make the cauliflower rice.
Cut the cauliflower. Cut the woody bottom part of the stem of cauliflower away from the head.
Using a sharp large knife, cut the head of cauliflower into 1-inch thick slices.
Process the cauliflower. Working in batches, fill the bowl of the food processor half full with cauliflower slices. Turn the power on high and let it whirl until all of the cauliflower is broken down into small pieces the size of grains of rice. Pick out any large parts that did not break down. Toss them or put them into the next batch.
When you have processed the entire cauliflower, put it into a large storage container. You can use it all through the next few days. (Remember that the smell of cauliflower is strong, so you might want to hold your nose when you open the storage container by day three. Itís still fine. Just strong.)
For even more colorful dishes, use orange or purple cauliflower.

For the fritters
Make the fritter batter. Put 1/2 the riced cauliflower into a large bowl. Put the almond flour, eggs, baking powder, oregano, and salt into the bowl. Mix them up until the fritter batter is a wetter form of the cauliflower by itself.
Cook the fritters. Set a large skillet on medium-high heat. (Cast-iron or nonstick are best here.) Pour in enough oil to cover the bottom of the skillet. When the oil is hot, form a patty with about 2 tablespoons of batter and firm the patty up in your hands. Carefully place the patty in the hot oil. Repeat until you have 4 to 5 patties in the skillet. Do not overcrowd. Let the patties cook until the bottoms are browned, 3 to 4 minutes. Flip them, carefully, since the top part is not set yet. Let the fritter cook until the bottoms are browned, about 3 minutes.
Repeat with the remaining fritter batter. Eat immediately.

Feel like playing? These are good on their own but you can also top them with roasted red pepper aioli or herby green sauce or sour cream and scallions. Youíll know. And youíre going to make lots of these so play each time. You could also replace half of the cauliflower with riced broccoli as well.

Number Of Servings:
Number Of Servings:
8-12 Fritters

 

 

 

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