Cauliflower Fritters

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Grated cauliflower steamed, squeezed dry and bound with egg, breadcrumbs and cheese, then flattened into patties and fried in butter. No batter and no deep frying. Twenty-five minutes, serves four.

Prep Time5

Cook Time20

Total Time25

Course: Snack

Cuisine: Colombian

Keyword: cauliflower pancakes, cauliflower torticas

Servings:

Calories: 188kcal

Author: Angela Giraldo

Ingredients

450 grams cauliflower one small head
100 grams cheese grated
1 egg
4 tablespoons breadcrumbs
1 clove garlic crushed
A sprig of parsley chopped
½ teaspoon oregano
Salt and pepper, to taste
A spoonful of butter for the pan

Instructions

Wash the cauliflower well, grate it and steam it for about 8 minutes. Tip it into a colander, let it cool enough to handle, then squeeze it hard with your hands or in a clean tea towel. Grated cauliflower holds a surprising amount of water and it has to come out.
Put the cauliflower in a bowl with the egg, the cheese, the breadcrumbs, the parsley, the garlic, the oregano, salt and pepper, and mix until everything is evenly combined.
Knead for 3 minutes, until the mixture holds together and can be shaped.
Take a portion of the mixture, roll it into a ball and flatten it into a disc. Any size you like, but keep them even so they cook at the same rate.
Heat a skillet over medium-high heat with a little butter and lay in the fritters. Cook for about 4 minutes a side, until golden.
Serve hot, with whatever sauce you like alongside.

Notes

Squeeze the steamed cauliflower properly. Grated and cooked, it carries a lot of water, and water left in the mixture is the reason fritters fall apart in the pan or come out soggy in the middle. Wring it in a tea towel until no more comes out. If the mixture still feels loose after kneading, add breadcrumbs a spoonful at a time until it holds a shape without cracking. Butter browns faster than oil, so keep the heat at medium-high rather than high, and wipe the pan between batches if the butter starts to burn.

Nutrition