Cauliflower Fritters

Whether served with pre-dinner drinks or as an accompaniment, these fritters are delicious.
Recipe author: Rosa Mitchell
My Cousin Rosa
Photography by Alan Benson
Reproduced courtesy of  Murdoch Books, Ltd.

Publisher's Copyrighted Material
Category:  Starters & Salads Vegetarian Accompaniments  - 


For 1 Batch(es)


  • 1/2 large cauliflower
  • 300 g self-raising flour
  • 100g grated parmesan cheese
  • 1 garlic clove, crushed
  • 3 tbs. chopped Italian (flat-leaf) parsley
  • 3 eggs, lightly beaten
  • oil, for frying

Cauliflower Fritters Directions

  1. Break up the cauliflower into small pieces. Bring a pot of salted water to the boil, add the cauliflower and cook until soft (push a fork through a bit of stalk and if it goes through easily the cauliflower is cooked). Drain and cool in a bowl.

    Add the flour, cheese, garlic, parsley and some salt and pepper to the cauliflower and mix lightly. Add the beaten eggs and mix again. If the mixture is too dry, add a little water to just bring it together.

    Heat enough oil to cover the base of a frying pan over a medium heat. When hot, add tablespoons of the mixture, taking care not to overcrowd them. Cook until golden, turn over and flatten slightly with a fork. Cook on the other side until golden and cooked through to the center.

    Serve hot or at room temperature as a pre-dinner snack.