Feaston Tries Cauliflower Fritters

In last month’s Rachael Ray Everyday magazine, we saw this recipe and were  intrigued.

Neither one of us are all that crazy about cauliflower, but we figured anytime you bread and fry something, it’s bound to be good. That was exactly the case with these yum-yums.

We spiced and dressed them up a little bit just to be sure.

A little green onion and cheese on top and you are ready to rock.

A little green onion and cheese on top and you are ready to rock.

The recipe in the magazine, which can be found here, wanted to serve this on a bed of lettuce. Yeah, whatever. Hold the greens. Next they are going to suggest having a DIET Coke with something that’s fried. Pansies.

Granted, it’s fried in olive oil. But still.  I know that we did have a side dish, but I cannot for the life of me remember what it was. (Update: Oh right. It was this. Also delicious.) Let that be the variable you fill in.

Anyway, these were super easy and didn’t require a lot of ingredients. Also, super, super cheap. I mixed up the “batter” the night before and let the cauliflower balls chill in the fridge until we were ready for dinner. Letting them sit for up to a half hour in the refrigerator will be fine in a pinch.

Gather these items:

  • 1 large head of cauliflower
  • 1/2 cup flour
  • 2 eggs, beaten
  • Cumin to taste
  • Salt and pepper (like, a lot. Very, very important)
  • Garlic to taste

First thing you need to do is steam the cauliflower. I used that satellite dish lookin’ thing you stick in the bottom of a sauce pan. Don’t forget to add water to the pan! You want to let the cauliflower go, covered, until tender, about 15 minutes or so.

Allow the cauliflower heads to cool, then mash the hell out of them. When they are pulverized, add the flour, egg and spices.

It's going to look like kind of a mess until you get to rolling them.

It's going to look like kind of a mess until you get to rolling them.

Mix that up good and put it in the fridge to chill. If you have already done that, preheat a large frying pan with enough olive oil in it to cover the bottom.

You are going to want the oil HOT. Beware, olive oil has a low heat threshold, but if you don’t have the temperature high enough, the patties will not fry. They will just get all soggy and no one wants that. No one.

While the oil is heating, roll the cauliflower mix into 1/4 cup balls.

Like so. Finish them by frying them in batches for about 4 minutes a side, or until golden brown.

Like so.

Finish by frying the cauliflower balls in batches for about 4 minutes per side, or until golden brown. Serve as shown with a bit of cheese and green onions or any other way you can think of.

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1 Comment

Filed under Dinner

One response to “Feaston Tries Cauliflower Fritters

  1. Just made these! I Served them with sun dried tomato couscous, baby spinach and homemade honey mustard vinaigrette. YUM!!

    I saw the recipe in my Rachael Ray magazine back in October, dog-eared it, then completely forgot about it. So glad I happened upon your post via foodgawker.com.

    cheers,
    Amanda

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