Cauliflower fritters
Appetizing boiled cauliflower pancakes. Cauliflower florets are chopped and mixed with chopped onions and fresh herbs, as well as eggs and flour. Vegetable pancakes turn out tender and flavorful. Products (for 4 servings)
Cauliflower - 450 g
Onions - 100 g
Fresh parsley - 5-10 g
Eggs - 2 pcs.
Flour - 75 gr (3 - 4 tbsp.)
Salt - 0,5 tsp.
Ground black pepper - a tip of knife (to taste)
Vegetable oil - 60-80 ml
Salad leaves (to serve, if desired) - 2-4 pcs
Prepare the ingredients. You can use either fresh or frozen cauliflower.
Rinse and separate the cauliflower into small florets.
Boil 1 liter of water in a saucepan. Place the cabbage florets in the boiling water. Bring the water back to boil and simmer for 7-10 minutes, until the cabbage is tender. The cabbage florets should become soft, but retain their shape. Finished cabbage tilts in a sieve, rinse with cold water and let the water drain.
(Do not defrost frozen cabbage beforehand, boil for about 4-6 minutes after boiling.)
Finely chop the cabbage florets.
Place the sliced cabbage in a bowl.
Peel the onions and cut into small cubes. Chop the parsley greens. Add chopped onion and parsley to the cabbage. Stir in salt and ground black pepper.
Beat eggs in a bowl with the cabbage and add flour.
Mix everything well.
Heat a frying pan over medium heat and grease with vegetable oil. In portions, about 1 tbsp. spoon, put the resulting batter on the frying pan, forming pancakes. Reduce the heat slightly and fry the cabbage fritters for 5-6 minutes, until golden on one side.
Then flip the fritters over and fry another 4-5 minutes on the other side.
Place the finished cabbage fritters on a paper towel to soak up the excess oil.
I usually get 12-14 pancakes from the above amount of products.
Top the cauliflower fritters with fresh herbs (I have salad leaves) if desired. You can serve vegetable fritters with some kind of sauce.
Bon appetit