Cauliflower is a pretty popular vegetable in our house. I use it almost every week, since all my boys love the cauliflower soup I make or my cauliflower pasta dish with saffron and sunflower seeds. I imagine both recipes will appear on this blog in the near future.
These Cauliflower Fritters are so easy to make and so delicious. For some extra kick I like to add chopped Jalapeno pepper to half of the batter, since my kids probably wouldn’t eat them if made with the pepper. I serve them with a dollop of Greek yogurt or sour cream and some sweet chili sauce.
Cauliflower is a cruciferous vegetable, just like broccoli, kale, Brussels sprouts, cabbage, collard greens and bok choi among others. Cruciferous vegetables contain some sulfur compounds that give them their specific pungent aroma. They are also full of vitamins, minerals and fiber. There are many studies showing a strong link between eating cruciferous vegetables and cancer prevention, by providing detox support, anti-inflammatory and antioxidant elements. It is recommended that cauliflower and other cruciferous vegetables are consumed 2-3 times a week at minimum. So, start cooking!
Start by prepping the cauliflower. Break off the leaves and cut the head into bigger florets. Then halve them into smaller ones. Make sure they are all similar in size but don’t work too hard on it. Everything will be mashed later, anyway. Place the florets into a pot, cover with water, add salt and bring to boil. Cook for about 5 minutes. While the cauliflower is cooking, finely chop the onion, Jalapeno pepper ( if using ) and dill.
Drain the cooked florets well. Too much water left means adding more flour into the batter to make it less runny. Return the florets into the pot and mash with a potato masher. Break 2 eggs into a large bowl and beat them with a fork. Add flour and water, then stir together until it’s smooth. Add chopped onion, Jalapeno pepper, mashed cauliflower and dill. Season with salt and pepper. If the consistency of the batter is too runny, add more flour, starting with 1-2 tablespoons. If you are not sure if it’s ok, try cooking one fritter. If it falls apart when you try to flip it, add more flour.
Also make sure you taste the batter. It should be a bit salty.
Heat a large skillet up, then add coconut oil ( or your favorite cooking oil ). Place a heaping spoon or about 1/4 cup of prepared batter onto the skillet and flatten it a bit. Repeat, leaving a bit of room among the fritters. Cook for about 5 minutes, until the fritters are golden, then flip to the other side and cook until golden brown. Place the cooked fritters onto a plate covered with paper towels, so some of the oil will be absorbed. Repeat with the remaining batter.
Serve immediately with sweet chili sauce and a dollop of yogurt.
- 1 medium cauliflower, washed, separated into small florets
- 1 medium onion, finely chopped
- 1 Jalapeno pepper, seeds discarded, finely chopped
- 1/3 cup fresh dill, chopped
- 2 large eggs, beaten
- 3/4 cup all-purpose flour ( add more if needed )
- 1/4 cup water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- coconut oil for cooking
Serve: sweet chili sauce, Greek yogurt.
- Prep the cauliflower: cut the leaves and tough end off, cut the head into similar size florets. Wash.
- Place the florets into a pot, cover with water, add some salt and bring to boil. Cook for 5 minutes.
- Finely chop the onion, dill and Jalapeno pepper, if using. Set aside.
- Drain the cooked cauliflower well. Return to the pot and finely mash using a potato masher.
- In a large bowl put 2 eggs and beat them lightly with a fork. Add 1/2 cup flour, 1/4 cup water and stir until smooth. Add mashed cauliflower, onions, pepper and dill. Stir.
- Add 1/4 cup flour, salt and pepper. Stir again. If the consistency is too runny, add 1-2 tablespoons of flour.
- Heat a large skillet. Add about 1/4 cup coconut oil. When the oil is hot, start adding the batter, about 1/4 cup per each fritter. Flatten each one using the back of the cup. Repeat but don’t overcrowd the skillet.
- Place the cooked fritters onto a plate covered with a paper towel to get some oil absorbed.
- Add more oil if needed and repeat with the remaining batter.
- Serve immediately with sweet chili sauce and yogurt.