Cauliflower Corn Fritters Recipes
CAULIFLOWER CORN FRITTERS
This is a "mashup" so to speak, of a few recipes. My husband hates cauliflower, but I love it. I made these to go with salmon one evening. He ate them without knowing they had cauliflower in them, even had seconds and said he'd have them again if I made them. Once he found out they were "tainted" he even grudgingly agreed he'd try them again.
Provided by MsTeechur
Categories Brunch
Time 30m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 12
Steps:
- Clean and separate cauliflower into florets and steam in microwave until cooked. Set aside to cool.
- Make sure the potato is chopped small (almost like you'd do hash browns, in fact you can sub out about 1/2-2/3 cup hash browns for the potato) and cook down. I like to cook it down with the leeks/onion, garlic, and shallots.
- Add to cauliflower and toss. Let cool a bit.
- Lightly beat eggs and add to cooled cauliflower and potatoes. Add the rest of the ingredients EXCEPT OIL and mix together by hand, breaking down any larger pieces of potatoes or cauliflower.
- Form into patties.
- Heat the oil in a pan set on med high heat and then add the fritters to the oil. Turn after about 4 minutes, drain on paper towels. So good!
Nutrition Facts : Calories 209.8, Fat 12.2, SaturatedFat 2.9, Cholesterol 100.4, Sodium 685.6, Carbohydrate 18.5, Fiber 3, Sugar 2.1, Protein 8
HEALTHY CAULIFLOWER FRITTERS
Provided by Kelly Senyei
Categories appetizer
Time 30m
Yield About 16 fritters
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the cauliflower and cook until just fork tender, 3 to 5 minutes. Drain thoroughly and transfer the cauliflower to a cutting board. Chop into very small pieces (about the size of peas or smaller) with a sharp knife.
- Measure 4 cups of the chopped cauliflower and place in a large bowl. (Reserve the rest for another use, such as cauliflower tots or mashed cauliflower.) Add the flour, eggs, garlic, 3 tablespoons scallions, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir until well combined.
- Line a plate with paper towels. Heat a large nonstick skillet over medium-low heat and lightly coat it with olive oil. Working in batches, scoop 2- to 3-tablespoon mounds of the cauliflower mixture into the pan, spacing them at least 1 inch apart. Flatten each mound slightly with a spatula and cook for 2 to 3 minutes. Flip the fritters once and cook until golden brown and cooked through, 1 to 2 minutes. Transfer the fritters to the prepared plate. Serve warm, topped with yogurt or sour cream. Garnish with scallions.
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