These are a great alternative to pancakes and make a delicious party platter food or light dinner if you don’t fancy eating meat. Full of fresh vegetables and herbs, they are easy to prepare and are probably the only way I can get our daughter to eat Cauliflower….mind you I wasn’t much different when I was her age.
1 medium cauliflower trimmed into florets
100ml milk or water
4oz grated parmesan
1 red chilli deseeded and finely chopped
1 tbsp garam masala
4oz gf plain flower
3 tbsp fresh chopped herbs – flat leaf parsley, chives, coriander
Salt and Pepper to season
2 eggs – separated
4 tbsp coconut oil
Makes about 12
Add cauliflower to saucepan and add just enough milk (or water if you don’t do dairy) to cover the bottom of the pan. Bring to the boil, turn down and simmer gently covered until the cauliflower is tender.
Drain. Transfer to a board and roughly chop or pulse not to mush in a food processor. Place in a bowl. Set aside to cool.
Sift the flour and spice over cooled cauliflower. Add chopped herbs and Parmesan. Stir to combine. Beat the egg yolks and stir into the mixture until well combined.Season well.
Whisk the egg whites until soft and glossy. Gently fold into the cauliflower mixture until a thick batter forms.
Add just enough coconut oil to a large, non-stick frying pan to cover base. Heat over medium heat until oil is hot. Using a ladle, ladle out fritter mixture about 4 to a pan, and cook for about 3 minutes per side. Turn over gently when you see that the centre is holding and not still runny. I tip them into the oven to keep them warm while making the rest. Serve warm with chutney of choice.