Cauliflower fritters by Sophie Wright

Cauliflower fritters by Sophie Wright

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Description

Everyone agrees that cauliflower cheese is delicious, but this recipe gives you a lovely variation.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 16 fritters

Ingredients

  • 1/2 large cauliflower, cut into florets
  • 60g plain flour
  • 1 tsp baking powder
  • 60g RSPCA Assured labelled Cheddar 
    or Gruyere Cheese
  • 1/2 tsp nutmeg

Method

Place the cauliflower into boiling water and cook for 5-7 minutes or until just tender. Don’t let it go soggy, slightly under cooked is great because you want the fritters to have a bit of texture.

Drain and rinse the florets under cold water to stop the cooking process. Chop them into smallish chunks and place in a bowl.

Sift the flour and the baking powder into a mixing bowl and add the cheese, nutmeg and chilli. Season. Make a well in the centre and drop in the eggs. Slowly mix with a wooden spoon until it is all incorporated and most of the lumps have gone. Fold in the cauliflower florets and coat thoroughly in the batter.

Heat the oil, preferably in a deep-fat fryer, to 170°C/325°F/gas 3. If you don’t have one, heat the oil in a deep-sided pan. It will be at the correct temperature if you drop in a piece of bread and it bubbles instantly.

Take a tablespoonful of the mix and slide it into the fryer, using another spoon to push the mix off if it helps. Always work away from you when deep-frying. Fry the fritters until golden brown and remove from the oil. Place on absorbent paper, sprinkle with salt.

Serve alongside a roast dinner or as a great veggie starter.

Recipe: The Freedom Food Celebrity Recipe Collection

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The animals have been cared for to RSPCA welfare standards and have had better lives.

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