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As long as I can remember I’ve loved cauliflower. These fritters are easy to make and are sure to make the whole family happy.
- 1/2 Head Cauliflower (Roughly Chopped)
- 2 Green Onions (Use Both Green & White Parts-Roughly Chopped)
- 1/3 Cup Chopped Parsley
- 1/2 Teaspoon Cumin
- 1/8 Teaspoon Cayenne Pepper
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 1/2 Cup Unbleached Flour
- 1/2 Teaspoon Baking Powder
- 2 Eggs (Lightly Beaten)
- 1/2 Cup Panko Breadcrumbs
- Olive Oil (For Frying)
- Place steamer basket and water in medium-size pot. Add cauliflower and steam 4 minutes. Drain well and cool slightly. Transfer to food processor. Add green onions, cumin, cayenne, kosher salt, and pepper. Pulse until you get a uniform consistency. Make sure you don’t pulse it until it has a paste consistency.
- Transfer mixture to bowl. Add parsley, flour, baking powder, and eggs. If mixture is too wet then add a bit more flour. Form small patties. Place onto a plate or baking sheet. Roll each patty in breadcrumbs.
- In heavy skillet add olive oil that should be about 1/4 inch deep. Turn heat to medium-high and get oil nice and hot. Gently drop patties into hot oil. Fry about 3 minutes until golden brown on both sides.
- Remove from oil and drain on paper towels.
- Serves 4
- Prep Time: 30 Minutes Cook Time: 3 Minutes Total Time: 33 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
