Serve these Cauliflower Fritters with chutney or salsa for an easy meatless meal. Sour cream or lebne is also a nice addition.
Total: 1 Hour
1 large cauliflower (about 2 lb.), washed and broken into florets (about 1 1/2 in. each)
1 tablespoon plus 1/2 teaspoon sea salt
3 large eggs, beaten to blend
2 cloves garlic, minced
1/2 teaspoon hot sauce, such as Tabasco
1-2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon paprika or red pepper
1/4 teaspoon black pepper
1 tablespoon chopped parsley (optional)
Sour cream, lebne, salsa, or chutney (optional)
- Preheat oven to 250°. Pour about 4 quarts of water into a 6- to 8-quart pan; bring to a boil over high heat. Add cauliflower and one tablespoon sea salt; cover, reduce heat, and simmer until cauliflower is soft enough to mash, 10 to 12 minutes. Drain.
- Put cauliflower in a large bowl, and mash with a fork. Let cool until no longer steaming. Stir in eggs, garlic, and hot sauce, then mix in flour, baking powder, paprika, pepper, and remaining 1/2 teaspoon sea salt.
- Pour one tablespoon of olive oil into an 8- to 10-inch frying pan over medium-high heat. Working in batches, drop cauliflower mixture in heaping tablespoons into pan and cook, turning once, until fritters are golden brown on both sides, about 6 to 8 minutes per batch. Transfer to baking sheet and keep warm in oven while cooking the remaining fritters. Add more oil as needed between batches. Garnish with chopped parsley and sour cream, lebne, salsa, or chutney, as desired.
Go to: http://www.myrecipes.com/recipe/cauliflower-fritters
Christine Datian, Las Vegas, Nevada
Christine Vartanian Datian is a native of Fresno, California and now lives in Las Vegas. She is a graduate of California State University, Fresno (CSUF), and holds a Master of Arts Degree (MA) in Mass Communications. She has been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at http://www.thearmeniankitchen.com/website.