Spicy Cauliflower 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

SPICY CAULIFLOWER FRITTERS



Spicy Cauliflower Fritters image

This recipe by Steve Manfredi was adapted from a recipe in Ottolenghi: The Cookbook and published in The Sydney Morning Herald Tuesday July 22, 2008. This is modern, quick, contemporary, dairy free, nut free finger food that can be packed for school lunches or picnics. I'd like to try this recipe using broccoli.

Provided by Rhiannon and Matt

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

320 g cauliflower, trimmed
120 g plain flour
3 tablespoons flat leaf parsley, chopped, plus some tender leaves to finish
1 garlic clove, crushed
2 shallots, finely chopped
4 eggs
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
3 pinches salt
1 teaspoon ground black pepper
500 ml extra virgin olive oil

Steps:

  • Trim cauliflower into small florets to give desired total weight. Add to a pot of salted boiling water and simmer for 15 minutes or until very soft.
  • As it is cooking, whisk the remaining ingredients, except olive oil and parsley leaves, in a bowl to make a homogenous batter.
  • When cooked, drain cauliflower and set aside. Add warm cauliflower to batter and mix briskly to break it down a little.
  • Pour olive oil in a pan so that it is about 15mm deep, and heat.
  • When oil is very hot, drop in 3 tablespoons of mixture for each fritter.
  • Fry in small batches (making sure they are not touching) for about 3 minutes each side.
  • Drain on absorbent paper.
  • Eat hot, warm or cold.

CURRIED CAULIFLOWER FRITTERS



Curried Cauliflower Fritters image

This is a really unusual but delicious way to eat cauliflower. The Japanese are brilliant at making lovely crispy batter for their tempura, so while I was over there recently I wanted to discover their secret. It turns out there are lots of different techniques, such as using cornstarch instead of flour, or ice-cold sparkling water instead of tap water. In this recipe I'm going to use beer, though, as it gives such a nice color and goes well with the spices. However, the best advice I was given is to fry the fritters in small batches and eat them straightaway, so they're crunchy and hot. PS This batter recipe can be used for all sorts of things, like fish fillets or thin chicken strips or any finely cut vegetable. You can leave the spices out if you prefer it plain.

Provided by Jamie Oliver

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 15

1 cauliflower
Flour, for dusting
Vegetable oil
1 small piece potato, peeled, optional
A small bunch fresh flat-leaf parsley, leaves picked
Sea salt
1 lemon
1 teaspoon cumin seeds
2 teaspoons black mustard seeds
2 to 3 dried red chiles
1 teaspoon black peppercorns
1 3/4 cups self-rising flour
1/2 teaspoon turmeric
1 1/2 cups cold beer
Sea salt

Steps:

  • First make your batter. Smash up the cumin and mustard seeds, chiles and peppercorns in a pestle and mortar until you have a powder. Put the flour into a mixing bowl and stir in the ground spices and the turmeric. Pour in most of the beer and whisk gently. Check the consistency - you want it to be the thickness of heavy cream. If it's too thick, whisk in the rest of the beer. Don't worry too much about having little lumps in the batter, as they'll just become nice crunchy bits when you start frying. Season with sea salt and put aside.
  • Trim the bottom of the stalk and break the cauliflower into bite-sized florets. Slice up the stalk into 1-inch pieces - this way it will all cook at the same rate. Wash the cauliflower, drain it and pat dry with kitchen towels. Place the cauliflower pieces in a bowl and dust with a little flour.
  • Pour the oil into a deep saucepan - you want it to be about 4 to 5 inches deep - and heat it to 350 degrees F. If you don't have a thermometer don't worry, just drop a piece of potato into the oil. When it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan.
  • Shake any excess flour off the cauliflower. One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so. Make sure you stand back so you don't get splashed. It's best to fry them in batches so you don't overcrowd the pan (but serve them as soon as each batch is ready). Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters). Fry the pieces gently, turning them a couple of times with a slotted spoon. When they're browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen towels. Dust with sea salt and squeeze over a little lemon juice.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

PERFECT CAULIFLOWER FRITTERS



Perfect Cauliflower Fritters image

This is one of mums recipe's that everyone just loves. It's versatile as you can add just about any vegetable. Perfect as an appetizer.

Provided by mumof2

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Fried

Time 25m

Yield 6

Number Of Ingredients 8

½ small head cauliflower, broken into florets
3 slices cooked bacon, chopped
3 green onions, chopped
salt and ground black pepper to taste
1 cup all-purpose flour
1 cup milk
1 egg, beaten
1 tablespoon grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the cauliflower and cook until tender, 5 to 10 minutes; drain and break cauliflower into small pieces. Combine cauliflower, bacon, and green onions together in a bowl. Season with salt and pepper.
  • Sift flour into a bowl. Whisk milk, egg, Parmesan cheese, and a pinch of salt into the flour until smooth. Add milk mixture to cauliflower mixture and stir until batter is evenly combined.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until golden brown on one side, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 119.6 calories, Carbohydrate 19.6 g, Cholesterol 35 mg, Fat 2.1 g, Fiber 1.3 g, Protein 5.4 g, SaturatedFat 1 g, Sodium 49.3 mg, Sugar 2.7 g

SPICY CAULIFLOWER



Spicy cauliflower image

This superhealthy curry side dish is a Punjabi staple. Deliciously spicy, it's also a good source of vitamin C

Provided by Roopa Gulati

Categories     Dinner, Side dish

Time 30m

Number Of Ingredients 7

6 tbsp vegetable oil
large piece ginger, finely chopped
2 tsp chilli flakes
2 tbsp cumin seed
2 tsp turmeric
1¼ kg (after trimming and removing leaves) cauliflower, broken into pieces
small bunch coriander, chopped

Steps:

  • Heat the oil in a big pan or wok with a lid, then add the ginger and spices. Swirl everything around for a few secs until the spices are aromatic. Reduce the heat, then stir in the cauliflower and some seasoning. Put the lid on and cook for 10 mins or until softened, stirring occasionally. Sprinkle over the coriander before serving.

Nutrition Facts : Calories 145 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.05 milligram of sodium

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Top Asked Questions

How to fry cauliflower for fritters?
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. See how easy it is to turn cauliflower into delicious fritters.
What is the best way to cook cauliflower?
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.
How do you cook cauliflower for stir fry?
This dish is adapted from a recipe in Ottolenghi: The Cookbook. Trim cauliflower into small florets to give desired total weight. Add to a pot of salted boiling water and simmer for 15 minutes or until very soft. As it is cooking, whisk the remaining ingredients, except olive oil and parsley leaves, in a bowl to make a homogenous batter.
How to cook cauliflower with chickpea batter?
Heat oil in a saucepan. When oil is hot turn the heat to medium. Drop chickpea batter dipped cauliflower florets and deep fry until they turn golden brown in color. Drain onto a kitchen towel to absorb extra oil. Sprinkle some chaat masala on top, and squeeze some lemon juice.

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