Cauliflower fritters

It's getting cold outside which causes me to live like a hermit,
wax way less often than one should and the inevitable struggle to
get the kids out of bed. The good news is, it also means wonderful,
wonderful cauliflower does this make up for hairy legs??!!).

This dish is delightfully simple and has 'comfort' written all over
it for me. Make bite size versions for a wonderful starter / great
party food or make larger ones and serve for dinner with a big
green salad and a glass of wine. Is this not the perfect Sunday
night?


½ cauliflower
300g (2 cups) self raising flower
125g (1 ¼ cups) grated parmesan cheese
2 garlic cloves, crushed
3 tablespoons of Italian parsley, finely chopped
2 tablespoons of chives, finely chopped
Sea salt & cracked black pepper, to taste
3 eggs, lightly beaten
1-2 tablespoons of milk
Olive oil


Bring a large saucepan of salted water to the boil. Break or cut
the cauliflower in to quite small pieces. Add the cauliflower to
the boiling water and cook for a couple of minutes, until soft (you
should be able to pierce the cauliflower stem with a knife with
ease if cooked through). Drain & cool.

Combine the flour, parmesan cheese, garlic, parsley, chives, salt
and pepper and then mix with the cauliflower. Add the lightly
beaten eggs and mix again. Add a little of the milk, if needed, to
bring the mixture together.

Add enough olive oil to cover the base of a frying pan and heat
over medium heat. When the pan is hot, add tablespoons of the
mixture and cook on the first side until golden. Turn each fritter
over and flatten slightly with the back of a spatula. Cook on the
second side until golden and cooked through.

Serve these warm but not hot to enjoy their maximum flavour or at
room temperature.

Makes approx 18 small fritters.


I always serve these fritters with my ‘beetroot & aceto balsamic
relish’. They are so perfect together! Alternatively, you could
make your own spicy dipping sauce to make these tasty gems even
tastier! To do this, grab yourself a blender and whizz up 4 roughly
chopped tomatoes with some dried chilli flakes (or fresh chilli), a
few drops of balsamic vinegar and a teaspoon of roughly chopped
flat leaf Italian parsley.