SPICY CAULIFLOWER FRITTERS
This recipe by Steve Manfredi was adapted from a recipe in Ottolenghi: The Cookbook and published in The Sydney Morning Herald Tuesday July 22, 2008. This is modern, quick, contemporary, dairy free, nut free finger food that can be packed for school lunches or picnics. I'd like to try this recipe using broccoli.
Provided by Rhiannon and Matt
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Trim cauliflower into small florets to give desired total weight. Add to a pot of salted boiling water and simmer for 15 minutes or until very soft.
- As it is cooking, whisk the remaining ingredients, except olive oil and parsley leaves, in a bowl to make a homogenous batter.
- When cooked, drain cauliflower and set aside. Add warm cauliflower to batter and mix briskly to break it down a little.
- Pour olive oil in a pan so that it is about 15mm deep, and heat.
- When oil is very hot, drop in 3 tablespoons of mixture for each fritter.
- Fry in small batches (making sure they are not touching) for about 3 minutes each side.
- Drain on absorbent paper.
- Eat hot, warm or cold.
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Dobirhusen
[email protected]I'll pass.
AHMED SHIFAT
[email protected]Yum!
Jasmine Newman
[email protected]I give it a 7/10.
Orenuga Sauban
[email protected]Meh.
Janet Nakhumicha
[email protected]Not bad!
Jenisha Neupane
[email protected]Would make again!
Bryce Fowler
[email protected]Overall, I thought these fritters were a good recipe. They were easy to make and tasted great.
Sofia Garduno flores
[email protected]The fritters were a bit too oily for my taste. I think I would use less oil next time.
Rustum Ali
[email protected]I made these fritters for my family and they loved them! Even my picky kids ate them without complaint.
yitbarek asrat
[email protected]These fritters are perfect for a party or potluck. They're easy to make ahead of time and can be served hot or cold.
ToTo ToTo
[email protected]I found that the fritters were a bit bland. I think I would add more herbs and spices next time.
Nino Chakvetadze
[email protected]The fritters were a bit too spicy for my taste, but I was able to tone down the heat by using less chili powder.
Melvin Gandy
[email protected]I wasn't sure what to expect from these fritters, but I was pleasantly surprised. They were so good that I ate them all in one sitting!
Nhlulo Nhlayiseko
[email protected]The fritters were easy to make and didn't take long to cook. I was able to get them on the table in under 30 minutes.
Prayash
[email protected]I love that these fritters are a healthier alternative to traditional fried foods. They're still crispy and flavorful, but they're not as greasy.
Himal Bhandari
[email protected]These cauliflower fritters were a hit at my party! They were crispy on the outside and tender on the inside, with just the right amount of spice. I'll definitely be making them again.