Prep and cook time: 40 min
1 large cauliflower
3/4 cup self-raising flour
1-2 garlic cloves, crushed
Handful of chopped Italian (flat-leaf) parsley
1 cup grated parmesan cheese
Sea salt and black pepper
olive oil or olive oil spray, for frying
- Break up the cauliflower into florets, avoiding the stem. Cook in a pot of boiling salted water until tender, then drain well in a colander. Use a small bowl or plate that fits inside the colander to push excess water from the florets, then cool to room temperature.
- Once cool, tip cauliflower florets into a bowl and mash well with a potato masher.
- Stir in crushed garlic, parsley and parmesan and flour followed by the beaten eggs. season generously and mix well. The mixture should be the consistency of a thick batter. If it is too dry, add a tablespoon at a time of water.
- Add enough olive oil to cover the base of the frying pan and place over medium heat. For a lower fat option, use a good non-stick pan with a little olive oil spray.
- When the olive oil is hot, add heaped tablespoons of the batter, leaving room between each. Cook for about 4 minutes on the first side or until you see the edges turning golden. Turn the fritter, pressing down lightly with a spatula to flatten, then fry for another 4 minutes or until cooked through.
- Remove from pan to paper towel to drain excess oil.
- Serve with a crisp salad as a light meal
- Make smaller fritters for a yummy party appetiser or party nibbles
- Add cooled patties to the kids’ lunchbox for a healthy snack