Cauliflower Fritters Food

PERFECT CAULIFLOWER FRITTERS

Steps:

• Bring a large pot of lightly salted water to a boil. Add the cauliflower and cook until tender, 5 to 10 minutes; drain and break cauliflower into small pieces. Combine cauliflower, bacon, and green onions together in a bowl. Season with salt and pepper.
• Sift flour into a bowl. Whisk milk, egg, Parmesan cheese, and a pinch of salt into the flour until smooth. Add milk mixture to cauliflower mixture and stir until batter is evenly combined.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until golden brown on one side, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

CURRIED CAULIFLOWER FRITTERS

Steps:

• First make your batter. Smash up the cumin and mustard seeds, chiles and peppercorns in a pestle and mortar until you have a powder. Put the flour into a mixing bowl and stir in the ground spices and the turmeric. Pour in most of the beer and whisk gently. Check the consistency - you want it to be the thickness of heavy cream. If it's too thick, whisk in the rest of the beer. Don't worry too much about having little lumps in the batter, as they'll just become nice crunchy bits when you start frying. Season with sea salt and put aside.
• Trim the bottom of the stalk and break the cauliflower into bite-sized florets. Slice up the stalk into 1-inch pieces - this way it will all cook at the same rate. Wash the cauliflower, drain it and pat dry with kitchen towels. Place the cauliflower pieces in a bowl and dust with a little flour.
• Pour the oil into a deep saucepan - you want it to be about 4 to 5 inches deep - and heat it to 350 degrees F. If you don't have a thermometer don't worry, just drop a piece of potato into the oil. When it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan.
• Shake any excess flour off the cauliflower. One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so. Make sure you stand back so you don't get splashed. It's best to fry them in batches so you don't overcrowd the pan (but serve them as soon as each batch is ready). Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters). Fry the pieces gently, turning them a couple of times with a slotted spoon. When they're browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen towels. Dust with sea salt and squeeze over a little lemon juice.
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CAULIFLOWER FRITTERS

Steps:

• In the microwave, cook the cauliflower in a covered dish with two tablespoon of water until soft.
• Drain the cauliflower and mash with the back of a fork or potato masher.
• Add the egg, salt and pepper, and enough flour until you can form patties; about 1/4 cup.
• Add enough oil to coat the bottom of a skillet. Over medium high heat, brown the caulflower patties. Eat!

BASIC CAULIFLOWER FRITTERS

Steps:

• Place the cauliflower into the food processor and process until finely minced.
• Transfer the cauliflower into a large mixing bowl and add the rest of the ingredients, excluding the vegetable oil. Mix everything well. (You should have a nice, paste-like mixture. If the mixture looks a little too soft and moist - add some more flour.)
• Using an ice-cream scoop as a measure, form small, 1/3 inch-thick patties. You can make them smaller or larger depending on your personal preference.
• Fry the patties on medium heat, in a small amount of vegetable oil for about 2 minutes per side.
• Serve the fritters with sour cream or your favorite sauce.

CAULIFLOWER FRITTER RECIPE BY TASTY

Steps:

• Microwave cauliflower for 15 minutes or until tender.
• Mash cauliflower, mix in salt, pepper, garlic, onions, parsley, flour, grated parmesan and egg.
• From patties with the mashed cauliflower mix. Coat both sides of patties with wheat flour.
• Fry in oil until golden brown and crispy on both sides.
• Add sour cream or chives to taste.
• Enjoy!

CAULIFLOWER CHEDDAR FRITTERS

Steps:

• Make a smooth batter with first 7 ingredients.
• Mix in next 3 ingredients.
• For best results, refrigerate for an hour or so (but not necessary).
• Drop by spoonfulls into hot oil and deep fry til brown and crispy.
• Sprinkle with salt immediately upon removing from oil.

CAULIFLOWER FRITTERS

Steps:

• In a medium bowl, combine the flour, 2 teaspoons canola oil, coriander seeds, and red pepper flakes. Stir to blend. Whisk in the beer. Set aside in a warm place for 15 to 20 minutes. It will puff up slightly, like bread dough.
• Gather the cauliflower in a medium-size bowl and use a small strainer to sprinkle it with an even layer of the paprika. Toss to blend.
• In a large pot, heat the remaining 6 cups oil to 375 degrees F.
• Line a baking sheet with paper towels and place the florets on the tray as they come out of the oil.
• Stir the batter slightly. To test the consistency of the batter and the temperature of the oil, put a couple of pieces of cauliflower on a slotted spoon and submerge them in the batter. It should coat the pieces lightly. Cook's Note: If the batter is too thick, add a little water to thin it out. If the batter is too thin, sift and whisk in a little more flour.
• Drain the excess batter and lower the cauliflower into the oil. It should bubble slightly and the cauliflower should gradually rise to the top. Fry until light brown, about 3 to 5 minutes and then transfer them to the prepared baking sheet. Fry the cauliflower in small batches. Season with salt, sprinkle with the cilantro and serve immediately.

CAULIFLOWER FRITTERS RECIPE WITH CUMIN AND MINT YOGURT

Steps:

• To make the yogurt, place all the ingredients for the mint yogurt in a bowl. Mix to combine and keep in the fridge until ready to serve.
• Bring a medium saucepan of salted water to a boil and add the cauliflower. Simmer for 4 minutes, then (making sure to reserve 3 to 4 tablespoons of the cooking water) drain into a colander.
• Using a fork or a potato masher, crush the cauliflower, then transfer it to a large bowl.
• Add the flour, parsley, onion, eggs, cumin, cinnamon, turmeric, Aleppo pepper flakes, baking powder, and 1 ¼ salt and a good grind of black pepper. Add 3 tablespoons of the cooking water and mix well to combine.
• Line a large plate with paper towels.
• In a large saute pan (about 9 inches wide), heat the oil. Once the oil is hot, carefully spoon 2 to 3 tablespoons of batter per fritter into the oil. You'll need to do this in batches (adding 4 to 5 fritters at a time) so as not to crowd the pan, and use a spatula to keep them apart. Fry for about 4 to 5 minutes, flipping over halfway through, until both sides are golden brown (mine took 2 minutes on each side).
• Using a slotted spoon, transfer the cooked fritters to the prepared plate and set aside while you continue with the remaining batches.
• Serve warm or at room temperature, with the mint yogurt on the side.

GOBI PAKORA (CAULIFLOWER PAKODA)

Steps:

• In a pan, Boil enough water with salt.
• Break or chop the cauliflower in medium sized florets.
• Rinse them well and add them to the boiling water.
• Switch off the flame and let the cauliflower florets be immersed in the water for 10 to 12 minutes.
• Drain the water from the cauliflower florets. In a pan marinate the cauliflower with red chili powder, turmeric powder, ginger-garlic paste, garam masala powder. Mix very well and keep aside for 8 to 10 minutes.
• In another bowl, make a smooth batter with the besan/gram flour, asafoetida, baking soda or baking powder, salt and water.
• Next add carom seeds to the batter and mix well.
• Heat oil in a kadai or deep fryer. You can use any neutral tasting oil with a high smoking point.
• Take each marinated cauliflower and dip in the batter.
• Coat each floret evenly with the batter and add them carefully in the medium hot oil.
• When one side becomes slightly crisp and the batter firms up then turn over with a slotted spoon and continue to fry the other side.
• Fry till the cauliflower fritters are crisp and golden evenly. You will have to turn the pakora a couple of times for even frying.
• With a slotted spoon remove the pakoda and drain as much oil as possible. Then keep them on paper towels to remove excess oil.
• Serve the cauliflower pakoda hot or warm with any green chutney or sauce, sprinkled with chaat masala, lemon juice and chopped coriander leaves. You can also have them with roti or stuff them between bread slices or dinner rolls.

HEALTHY CAULIFLOWER FRITTERS

Steps:

• Bring a large pot of salted water to a boil. Add the cauliflower and cook it just until fork tender, 3 to 5 minutes. Transfer it to a cutting board and using a sharp knife, cut it into very small pieces. (The cauliflower pieces should be the size of peas or smaller.)
• Measure out 4 cups of the chopped cauliflower. (Discard the remaining cauliflower or use for cauliflower tots or mashed cauliflower).
• Combine the cauliflower, flour, eggs, garlic, scallions, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl and stir until well combined.
• Line a plate with paper towels. Heat a nonstick skillet over medium-low heat and lightly coat it with olive oil. Scoop out 2- to 3-tablespoon mounds of the cauliflower mixture into the pan, flattening the mounds slightly with a spatula and spacing them at least 1 inch apart.
• Cook the fritters for 2 to 3 minutes, flip them once and cook them an additional 1 to 2 minutes until they're golden brown and cooked through. Transfer the fritters to the paper towel-lined plate. Serve them warm topped with yogurt or sour cream.
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EASY LOW-CARB CAULIFLOWER FRITTERS

Steps:

• Pulse the cauliflower florets in a food processor until riced.
• Transfer the cauliflower rice to a large mixing bowl and add the salt. Mix and set aside for 10 minutes.
• Add the almond flour, cheddar, parmesan, and eggs to the bowl and mix until well-combined.
• Add the avocado oil (or olive oil) to a frying pan, over low-medium heat.
• Using a ¼ cup measuring cup, scoop the cauliflower mixture from the bowl and form into balls. Place the cauliflower ball onto a spatula and gently press down to form a patty.
• Carefully slide the cauliflower patties from the spatula to the hot pan.
• Cook for 3-4 minutes per side until golden brown, being careful to not flip too early.
• Set cauliflower fritters on some paper towels to remove excess moisture.
• Enjoy warm with a dollop of sour cream and chopped scallions or chives.
• Store in refrigerator. To reheat, bake for 10 minutes at 350°F.

CAULIFLOWER FRITTERS

Steps:

• Process cauliflower in a food processor finely minced; transfer to a large bowl.
• Stir flour, eggs, baking powder, and Italian dressing mix into cauliflower.
• Heat enough olive oil to cover the bottom of a frying pan over medium heat.
• Drop heaping tablespoons of cauliflower mixture into the hot oil; fry until golden brown, about 3 minutes per side.