Break cauliflower into florets and blitz into crumbs in food processor.
Pop your blitzed cauliflower into a large bowl. Add salt, pepper, nutmeg, garlic, egg and milk. Stir with a large spoon to combine.
Add flour and grated cheese to the cauliflower mixture, gently stir until the flour is combined.
Put a large frying pan over a medium heat and add 1tbsp oil. Use a dessert spoon to add a heaped dollop of mixture to the pan. Gently use the spoon to pat into a flat circle.
Fry each fritter for 3-4 minutes on each side or until golden brown. Repeat this process in batches until all your fritters are fried, adding a tbsp of oil to the pan for each new batch. Keep the finished fritters in a warm oven (120 degrees c) until you’re ready to serve.
Remove the fritters from the pan and drain on clean paper towel.
Serve with sour cream, yoghurt or a tasty dip of your choice.
If you’re short on time, make the fritter the same size as the pan and once cooked, cut into pieces.
Easily turn this into a weeknight dinner by serving the fritters with a fried egg on top and a green salad on the side.
Ingredients
Directions
Break cauliflower into florets and blitz into crumbs in food processor.
Pop your blitzed cauliflower into a large bowl. Add salt, pepper, nutmeg, garlic, egg and milk. Stir with a large spoon to combine.
Add flour and grated cheese to the cauliflower mixture, gently stir until the flour is combined.
Put a large frying pan over a medium heat and add 1tbsp oil. Use a dessert spoon to add a heaped dollop of mixture to the pan. Gently use the spoon to pat into a flat circle.
Fry each fritter for 3-4 minutes on each side or until golden brown. Repeat this process in batches until all your fritters are fried, adding a tbsp of oil to the pan for each new batch. Keep the finished fritters in a warm oven (120 degrees c) until you’re ready to serve.
Remove the fritters from the pan and drain on clean paper towel.
Serve with sour cream, yoghurt or a tasty dip of your choice.
If you’re short on time, make the fritter the same size as the pan and once cooked, cut into pieces.
Easily turn this into a weeknight dinner by serving the fritters with a fried egg on top and a green salad on the side.