Cauliflower Fritters
Crispy, handheld and perfect for dipping, these Cauliflower Fritters are fancy enough for your Thanksgiving spread but fast enough to make as a weeknight snack. We added our Chop Shop Steak Seasoning to the batter before pan frying for extra savory flavor.
Cauliflower Fritters
Difficulty: Moderate
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4-6
Ingredients: |
|
|
1 |
Head of Cauliflower, cut into florets |
| 1/2 cup | Flour |
| 1 T | Chop Shop Steak Seasoning |
| 2 | Eggs, beaten |
| 3 | Garlic Cloves, minced |
| 3 | Scallions, chopped |
| Olive Oil, for pan frying | |
| 1 T | Parsley, chopped |
| Optional | Greek Yogurt, for serving |
Instructions:
- Bring a large pot of salted water to a boil. Add the cauliflower and cook for 3 to 5 until a knife easily inserts. Transfer it to a cutting board, cool for 5 minutes, then chop into small, pea-size bits.
- Measure out 3 cups of the chopped cauliflower*.
- In a large mixing bowl combine the cauliflower, flour, Chop Shop, eggs, garlic, and scallions. Stir until well combined.
- Line sheet tray with a wire rack. Set aside.
- Heat a cast iron skillet over medium-low heat and lightly coat it with olive oil. Scoop out heaping 2 tablespoon portions of the cauliflower mixture into the pan, flattening slightly with a spatula (creating a 3-inch disc). Space an inch apart, so the sides crisp nicely and allows room to flip.
- Cook the fritters for 2 minutes per side, until golden. Transfer to the prepared rack, then repeat with steps with remaining mixture.
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Place cauliflower fritters on a serving platter, garnish with fresh parsley. Serve warm with a dollop of Greek yogurt.
*Note: Depending on the side of the cauliflower, there might be a little more or less than the 3 cups needed. Adjust the recipe to accommodate, or reserve extra for another use.
