Cauliflower Corn Fritters Recipes

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CAULIFLOWER FRITTERS



Cauliflower Fritters image

These cauliflower fritters are easy to make and a different way to have cauliflower. So delicious and tasty. I've made these a number of times for my family and friends.

Provided by BETTYCOOK

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Fried

Time 20m

Yield 6

Number Of Ingredients 6

6 cups cauliflower florets
½ cup all-purpose flour
3 extra large eggs
1 teaspoon baking powder
1 (.7 ounce) package dry Italian-style salad dressing mix
½ cup olive oil for frying, or as needed

Steps:

  • Process cauliflower in a food processor finely minced; transfer to a large bowl.
  • Stir flour, eggs, baking powder, and Italian dressing mix into cauliflower.
  • Heat enough olive oil to cover the bottom of a frying pan over medium heat.
  • Drop heaping tablespoons of cauliflower mixture into the hot oil; fry until golden brown, about 3 minutes per side.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 15.3 g, Cholesterol 107.9 mg, Fat 4.9 g, Fiber 2.8 g, Protein 6.7 g, SaturatedFat 1.2 g, Sodium 682.2 mg, Sugar 4.3 g

CAULIFLOWER FRITTER RECIPE BY TASTY



Cauliflower Fritter Recipe by Tasty image

Here's what you need: cauliflower, salt, black pepper, garlic, onion, fresh parsley, wheat flour, grated parmesan cheese, egg, chive, oil, sour cream

Provided by Tasty

Categories     Appetizers

Time 30m

Yield 5 servings

Number Of Ingredients 12

3 cups cauliflower
2 teaspoons salt
1 teaspoon black pepper
2 cloves garlic, minced
½ cup onion, chopped
¼ cup fresh parsley, chopped
½ cup wheat flour, plus additional wheat flour for coating
⅓ cup grated parmesan cheese
1 egg
chive, chopped, to taste
oil, for frying
sour cream, to taste

Steps:

  • Microwave cauliflower for 15 minutes or until tender.
  • Mash cauliflower, mix in salt, pepper, garlic, onions, parsley, flour, grated parmesan and egg.
  • From patties with the mashed cauliflower mix. Coat both sides of patties with wheat flour.
  • Fry in oil until golden brown and crispy on both sides.
  • Add sour cream or chives to taste.
  • Enjoy!

Nutrition Facts : Calories 181 calories, Carbohydrate 19 grams, Fat 8 grams, Fiber 3 grams, Protein 7 grams, Sugar 3 grams

CORN FRITTERS



Corn Fritters image

Nothing warms up a cool night like a plateful of old-time corn fritters! Dig in, these are delicious!

Provided by Joan Zaffary

Categories     Appetizers and Snacks

Time 30m

Yield 12

Number Of Ingredients 9

3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon white sugar
1 egg, lightly beaten
½ cup milk
1 tablespoon shortening, melted
1 (12 ounce) can whole kernel corn, drained

Steps:

  • Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
  • In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
  • Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

Nutrition Facts : Calories 132.7 calories, Carbohydrate 14 g, Cholesterol 17.5 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 224.5 mg, Sugar 1.5 g

CAULIFLOWER CORN FRITTERS



Cauliflower Corn Fritters image

This is a "mashup" so to speak, of a few recipes. My husband hates cauliflower, but I love it. I made these to go with salmon one evening. He ate them without knowing they had cauliflower in them, even had seconds and said he'd have them again if I made them. Once he found out they were "tainted" he even grudgingly agreed he'd try them again.

Provided by MsTeechur

Categories     Brunch

Time 30m

Yield 8 patties, 4 serving(s)

Number Of Ingredients 12

1 small head cauliflower
1 medium potato, chopped and peeled
1 garlic clove, minced
1/2 shallot, chopped
1/4 cup leek, chopped (or sub green onion)
2 eggs, large
3 tablespoons masa harina flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup cheddar cheese, shredded
1/4 cup goat cheese, shredded
2 tablespoons canola oil

Steps:

  • Clean and separate cauliflower into florets and steam in microwave until cooked. Set aside to cool.
  • Make sure the potato is chopped small (almost like you'd do hash browns, in fact you can sub out about 1/2-2/3 cup hash browns for the potato) and cook down. I like to cook it down with the leeks/onion, garlic, and shallots.
  • Add to cauliflower and toss. Let cool a bit.
  • Lightly beat eggs and add to cooled cauliflower and potatoes. Add the rest of the ingredients EXCEPT OIL and mix together by hand, breaking down any larger pieces of potatoes or cauliflower.
  • Form into patties.
  • Heat the oil in a pan set on med high heat and then add the fritters to the oil. Turn after about 4 minutes, drain on paper towels. So good!

Nutrition Facts : Calories 209.8, Fat 12.2, SaturatedFat 2.9, Cholesterol 100.4, Sodium 685.6, Carbohydrate 18.5, Fiber 3, Sugar 2.1, Protein 8

CAULIFLOWER FRITTERS



Cauliflower Fritters image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 36m

Yield Varies (about 24 to 30 pieces)

Number Of Ingredients 8

1 1/2 cups all-purpose flour
2 teaspoons canola oil, plus 6 cups for frying
2 teaspoons coriander seeds, lightly crushed
2 teaspoons red pepper flakes
1 1/2 (12-ounce) bottles beer
1 large head cauliflower, stem removed, broken into bite-size pieces, washed and thoroughly dried
1 tablespoon smoked paprika
1/4 cup fresh cilantro leaves, washed and dried

Steps:

  • In a medium bowl, combine the flour, 2 teaspoons canola oil, coriander seeds, and red pepper flakes. Stir to blend. Whisk in the beer. Set aside in a warm place for 15 to 20 minutes. It will puff up slightly, like bread dough.
  • Gather the cauliflower in a medium-size bowl and use a small strainer to sprinkle it with an even layer of the paprika. Toss to blend.
  • In a large pot, heat the remaining 6 cups oil to 375 degrees F.
  • Line a baking sheet with paper towels and place the florets on the tray as they come out of the oil.
  • Stir the batter slightly. To test the consistency of the batter and the temperature of the oil, put a couple of pieces of cauliflower on a slotted spoon and submerge them in the batter. It should coat the pieces lightly. Cook's Note: If the batter is too thick, add a little water to thin it out. If the batter is too thin, sift and whisk in a little more flour.
  • Drain the excess batter and lower the cauliflower into the oil. It should bubble slightly and the cauliflower should gradually rise to the top. Fry until light brown, about 3 to 5 minutes and then transfer them to the prepared baking sheet. Fry the cauliflower in small batches. Season with salt, sprinkle with the cilantro and serve immediately.

CAULIFLOWER FRITTERS



Cauliflower Fritters image

Provided by Alex Guarnaschelli

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon freshly grated ginger
1 tablespoon olive oil
1 to 2 teaspoons coriander seeds
1 splash red wine vinegar
1 small bunch cilantro leaves, snipped with scissors
1 1/2 cups all-purpose flour, plus more as needed
1 tablespoon turmeric
1 tablespoon ground ginger
1 tablespoon canola oil, plus 6 cups for frying, divided
1 1/2 bottles beer, at room temperature
1 large head cauliflower, stemmed, broken into bite-size pieces, washed and thoroughly dried
1 tablespoon smoked paprika
Water, for thinning

Steps:

  • For the sauce: Put all of the ingredients into a bowl and toss to combine.
  • For the fritters: In a medium bowl, sift together the flour, turmeric and ground ginger. Add 1 tablespoon of canola oil and whisk in the beer. Set aside in a warm place because, like a bread dough, it will puff up slightly.
  • Put the cauliflower in a medium-size bowl and use a small strainer to sprinkle it with an even layer of the paprika. Toss to coat.
  • In a large pot, over medium heat, add the remaining 6 cups of canola oil and heat to 350 degrees F.
  • Prepare a baking sheet fitted with paper towels or a kitchen towel to drain the florets as they come out of the oil. Stir the batter slightly. To test the consistency of the batter and the temperature of the oil, put a couple of pieces of cauliflower on a slotted spoon or spider (Chef's Note: Alternatively, use your fingers), and submerge them into the batter. It should coat the pieces lightly. (Chef's Note: If the batter is too thick, add a little water to thin it out. If the batter is too thin, sift and whisk in a little more flour.)
  • Test 1 piece of cauliflower to check for seasoning. Drain the excess batter and lower the cauliflower bite into the oil. It should bubble slightly and the cauliflower should gradually rise to the surface. Fry until golden brown on all sides and transfer the piece to a kitchen towel. Season with salt and, when cool enough, taste. Season the remaining uncooked cauliflower with salt, if desired, prior to dredging in the batter. Fry the cauliflower in small batches and drain on the prepared baking sheet. Season with salt, if desired, and transfer to a serving bowl. Garnish with the Cilantro-Ginger Sauce and serve immediately.

CAULIFLOWER FRITTERS



Cauliflower Fritters image

Recipe by Chef Jose Andrés, from "Christmas with a Spanish Accent" appeared in F&W Magazine, 12/2006 edition. To create these wonderful tapas, Andrés makes a batter with crunchy nubs of chopped cauliflower florets, fries spoonfuls in a skillet and then tops them with yogurt or sour cream sauce and a dollop of caviar.

Provided by Manami

Categories     Cauliflower

Time 45m

Yield 36 serving(s)

Number Of Ingredients 11

1/2 large head cauliflower, florets finely chopped (2 cups)
salt
1/2 teaspoon baking powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon fresh ground pepper
1/8 teaspoon ground allspice (optional)
3 large egg whites
1 1/2 teaspoons extra virgin olive oil, plus more for frying
6 tablespoons whole-milk yogurt or 6 tablespoons sour cream
salmon caviar, for garnish

Steps:

  • Preheat the oven to 350°F
  • Bring a medium saucepan of salted water to a boil.
  • Add the cauliflower and cook for 2 minutes.
  • Drain well, then spread the cauliflower on a paper towel-lined baking sheet to cool; pat the cauliflower dry.
  • In a small bowl, combine 1/2 teaspoon of salt with the baking powder, cumin, coriander, pepper and allspice.
  • In a large bowl, using an electric mixer, beat the egg whites with a pinch of salt at high speed until firm peaks form.
  • Fold in the cauliflower and the spice mixture.
  • Heat a large nonstick skillet.
  • Very lightly oil the skillet.
  • Drop tablespoons of the fritter batter into the skillet and cook over moderately high heat until browned on the bottom, about 2 minutes.
  • Reduce the heat to moderate and cook until browned on the other side, about 2 minutes.
  • Transfer the fritters to a large rimmed baking sheet.
  • Repeat with the remaining batter, coating the skillet with oil as needed.
  • In a small bowl, blend the yogurt or sour cream with the 1 1/2 teaspoons of olive oil and season with salt.
  • Reheat the fritters in the oven, about 2 minutes.
  • Garnish each fritter with 1/2 teaspoon of yogurt sauce and some caviar.
  • Transfer to a platter and serve.
  • *MAKE AHEAD The fritters can be fried earlier in the day and kept at room temperature. Reheat before serving.

Nutrition Facts : Calories 7.7, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.3, Sodium 14.3, Carbohydrate 0.8, Fiber 0.3, Sugar 0.4, Protein 0.6

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