Parmesan cauliflower fritters

Parmesan cauliflower fritters
  • Serves icon Serves 4
  • Time icon Hands on time 20 minutes plus 20 minutes cooking time

These parmesan fritters work as a delicious starter or snack, and are a great way to use up cauliflower.

Nutrition: per serving

Calories
286kcals
Fat
15.6g (6.2g saturated)
Protein
11.4g
Carbohydrates
26.7g (4.7g sugars)
Salt
0.3g
Calories
286kcals
Fat
15.6g (6.2g saturated)
Protein
11.4g
Carbohydrates
26.7g (4.7g sugars)
Salt
0.3g

Ingredients

  • ½ large cauliflower, cut into florets
  • 4 spring onions, finely chopped
  • 200ml Greek yogurt
  • 1 garlic clove, crushed
  • Grated zest of 1 lemon
  • Cayenne pepper, for seasoning
  • Sunflower oil, for frying

For the batter

  • 50g plain flour
  • 50g cornflour
  • 30g vegetarian Parmesan, finely grated
  • ½ tsp cayenne pepper
  • 1 large free-range egg
  • 75ml cold fizzy water

Method

  1. Blanch the cauliflower florets in a pan of lightly salted boiling water for 2-3 minutes, drain and refresh under cold water, then drain again. Roughly chop and place in a bowl with the spring onion, and mix well.
  2. To make the batter, mix the flours together in a bowl with the Parmesan and cayenne pepper. Make a well in the centre and add the egg. Mix with a wooden spoon, gradually add the fizzy water and draw the flour into the centre until you have a smooth, thick batter. Season well, pour over the cauliflower and stir to combine.
  3. Mix the yogurt with the garlic and lemon zest. Season with cayenne pepper. Set aside until ready to serve.
  4. Heat a deep pan or deep-fat fryer with the sunflower oil to 180°C (or until a cube of bread browns in about 30 seconds). Drop heaped tablespoons of the cauliflower into the hot oil and cook for 2 minutes until crisp and golden brown. Lift out with a spider or slotted spoon to a plate lined with kitchen paper, to drain while you continue frying. Serve the fritters with the garlicky yogurt.

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September 2019