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Cauliflower fritters

Name: Cauliflower fritters
Yield: Serves 8-10
Cuisine: British recipes
Ingredients: ½ large cauliflower, cut into florets; 60g plain flour; 1 tsp baking powder; 60g Freedom Food labelled Cheddar or Gruyère cheese; ½ tsp grated nutmeg; ½ tsp dried red chilli; Salt and freshly ground black pepper; 2 whole Freedom Food labelled eggs; 600ml vegetable oil for deep-frying

Published: 30 Sep 09
Updated: 18 Mar 24

These cauliflower fritters are the perfect party food recipe,

Easy
October 2009

Test kitchen approved

Serves 8-10
Hands on time 25 mins

These cauliflower fritters are the perfect party food recipe,

Vegetarian recipes

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Ingredients

½ large cauliflower, cut into florets
60g plain flour
1 tsp baking powder
60g Freedom Food labelled Cheddar or Gruyère cheese
½ tsp grated nutmeg
½ tsp dried red chilli
Salt and freshly ground black pepper
2 whole Freedom Food labelled eggs
600ml vegetable oil for deep-frying

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Method

Place the cauliflower into boiling water and cook for 5-7 minutes or until just tender. Don’t let it go soggy, slightly under cooked is great because you want the fritters to have a bit of texture.
Drain and rinse the florets under cold water to stop the cooking process. Chop them into smallish chunks and place in a bowl.
Sift the flour and the baking powder into a mixing bowl and add the cheese, nutmeg and chilli. Season. Make a well in the centre and drop in the eggs. Slowly mix with a wooden spoon until it is all incorporated and most of the lumps have gone. Fold in the cauliflower florets and coat thoroughly in the batter.

Heat the oil, preferably in a deep-fat fryer to 170°C/325°F/Gas Mark 3. If you don’t have one, heat the oil in a deep-sided pan. It will be at the correct temperature if you drop in a piece of bread and it bubbles instantly.
Take a tablespoonful of the mix and slide it into the fryer, using another spoon to push the mix off if it helps. Always work away from you when deep-frying. Fry the fritters until golden brown and remove from the oil. Place on absorbent paper, sprinkle with salt. Serve alongside a roast dinner or as a great veggie starter.