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Ingredients

850g cauliflower, trimmed, cut into florets
2 cups self-raising flour
1 garlic clove, crushed
1/4 cup flat-leaf parsley leaves, chopped
1 cup grated parmesan cheese
2 eggs, lightly beaten
olive oil, for shallow-frying
fruit chutney, to serve

Method

Step 1 Preheat oven to 150°C. Bring a saucepan of salted water to the boil over high heat. Add cauliflower. Return to the boil and cook, uncovered, for 4 to 6 minutes or until tender. Drain. Transfer to a board and roughly chop. Place in a bowl. Set aside to cool.
Step 2 Sift flour over cooled cauliflower. Add garlic, parsley and parmesan. Stir to combine. Pour over egg and stir until well combined. Slowly add 1/4 cup water, stirring until a thick batter forms.
Step 3 Add enough oil to a large, non-stick frying pan to cover base. Heat over medium heat until oil is hot. Using 1/4 cup of mixture per fritter, spoon ritters, 5 at a time, into hot oil. Cook for 4 to 5 minutes each side or until golden and cooked through. Transfer to a wire rack. Place in oven to keep warm while cooking remaining fritters.
Step 4 Serve fritters hot or cold with chutney.

Cauliflower fritters

How to make Cauliflower fritters

Ingredients

Method