Apr 18, 2010

I wasn't sure what to expect with this recipe, but honestly I loved them. They are very light and airy. The flavor is mild, and has a nice subtle taste of cauliflower. The cauliflower cooks up very well.  I was afraid it would be crunchy. As long as you make sure the fritters get golden brown and you nicely chop the cauliflower you won’t have that problem. 

A few of the upscale restaurants in Houston serve these as appetizers, and let me tell you they go for a pretty penny!! They also go nicely with a good Aioli sauce. I will post a recipe for the one I served with these tomorrow. Thank you so much for this recipe Sara, it was wonderful.

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 1/2 cup milk (you may have to add a few tablespoons of extra milk if it's too thick...I did)
  • 1 teaspoon melted butter
  • 1 cup chopped raw cauliflower (chop well) 
  • 1 cup shredded cheese
  • 1/2 cup finely chopped onion
  1. Make a smooth batter with first 7 ingredients.
  2. Mix in next 3 ingredients.
  3. For best results, refrigerate for an hour or so (but not necessary).
  4. Drop by the spoon full into hot oil and deep fry til brown and crispy.
  5. Sprinkle with salt immediately upon removing from oil.
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