Tuesday, December 14, 2010

Cauliflower Fritters

I was absolutely blown away by these! I love making different kinds of vegetable fritters because we all know fritters aren't the best thing in the world for you so why not make them more healthy by making them with vegetables! I have made lovely spinach fritters before that I should really make again to put on the blog...but that is my inspiration behind making these, well and for my vegetarian friend Jovan:)  These fritters were definitely the perfect compliment to the garbanzo bean tomato curry that I made as well.  These are soo fluffy and egg-y and amazing...just sayin' 

Adapted from Sunset
Servings 4

The Ingredients
1 cauliflower head medium to large size, washed and broken into florets
1 tablespoon salt
3 large eggs
3 cloves garlic, minced of pressed
1 teaspoon hot sauce (any) we used Cholula
1 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon paprika
1/4 teaspoon pepper
Olive oil

The Process
1.  Preheat oven to 200 degrees to keep the batches of done fritters warm.

2.  In a 6-8 quart saucepan bring water to boil and add cauliflower florets, reduce heat to simmer and cover for 10 minutes.  Drain cauliflower and mash with fork and let cool until no more steam is seen.

3.  In large bowl mix together eggs, salt, garlic, hot sauce, flour, baking powder, paprika, and pepper.  When cauliflower is cool add to bowl and mix well.

4.  In large skillet heat up olive oil over medium-high heat, and add a heaping spoonful of fritter mixture to the pan for each fritter.  The fritters will take about 6-8 minutes to cook, so flip about every 4 minutes.

So as I said in the recipe for the garbanzo tomato curry, serve these fritters with the curry and it makes a wonderful meal and add cottage cheese dollops they will make the meal even better:)

Also some more nutritional facts

Nutritional info: Calories 107; Sat. Fat 1.5g; Protein 6.8g; Fiber 2.2g

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