Cauliflower Cheddar Fritters Recipe By Tasty

Steps:

• In a saucepan over medium high heat add cauliflower and water. Let steam for 5 minutes or until slightly tender.
• Drain the cauliflower and let cool in a medium mixing bowl.
• Once cool add cheddar cheese, egg, flour, green onion and salt to a bowl and mix until the mixture has a semi-creamy texture.
• Place a large pan over medium-high heat and add vegetable oil.
• Use a spoon to scoop out medium dollops of mixture and place it in the pan. Let cook on each side for about 3 minutes, or until golden brown.
• Remove from pan and place on paper towel to absorb excess oil.
• Enjoy!

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!

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.

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.

Steps:

• Make a smooth batter with first 7 ingredients.
• Mix in next 3 ingredients.
• For best results, refrigerate for an hour or so (but not necessary).
• Drop by spoonfulls into hot oil and deep fry til brown and crispy.
• Sprinkle with salt immediately upon removing from oil.