Cauliflower Fritters

Cauliflower FrittersI love fritters. They are easy to make, delicious and adaptable to many flavour combinations. I had some nice organic cauliflower and decided to make these fritters and combine them with one of my favourite Swiss cheeses: Gruyere. To make this recipe I also used some fresh cheese, which in my region we call “Büscion” (which means cork in our dialect). These are popular in my region but surely, wherever you live; you can find your own version of fresh cheeses made with cow’s milk.

As a starting point for this recipe I took a recipe from Jamie Oliver’s site.

Cauliflower Fritters Cauliflower Fritters

 

 

Cauliflower Fritters

Recipe for 8 pieces / 3-4 p.

Prep time: 10 min

Cook time: about 10 min (per batch)

 

Ingredients:

200 g blanched cauliflower

2 eggs

100 g fresh cheese

50 g grated Gruyere cheese

¼ – ½ tsp. chilli powder

½ tsp. garlic powder

2 heaped tbsp. flour

Rapeseed oil

Salt and pepper

 

Recipe

In a bowl combine the eggs, fresh cheese, Gruyere cheese, chilli powder, garlic powder and flour.

Roughly chop the cauliflower and add it to the rest of the ingredients with a little pepper and salt to taste.

Heat a little rapeseed oil (about a tbsp.) in a pan on a medium high fire. For each fritter pour the amount of a large tbsp. of mixture and cook for 4-5 min per side, until nicely browned. Do it in more batches if you can’t cook all the fritters at once. Serve ASAP.

 

2 thoughts on “Cauliflower Fritters

  1. Hello Fanny, just found your lovely blog on Foodgawker and would love to make these gorgeous fritters! I’m not a blogger, just a keen home-cook in the UK, but not sure of the equivalent for your ‘fresh cheese’

    Could it be cream cheese like Philadelphia or maybe the harder cheddar type that’s grated, or even the ricotta as in Jamie’s recipe?
    Also how long to blanch the cauliflower please, should it be fully soft or just part-cooked?

    Apologies for all the questions.

    • Hello Allison, thanks you for stopping by. I understand, it’s always tricky to know what cheeses are available elsewhere in the world. Here is the link to the cheese I have used: http://www.lati-sa.ch/#!robiolinonaturaleen/c15s7 the taste is a little more acidic than ricotta but the second should be fine too. The only thing, since ricotta is a little more moist, maybe try to first add a little less to make sure the the mixture is not too liquid. Cheddar instead, would be a good alternative to Gruyere cheese.
      For the cauliflower, I personally like it when it has a little bite so I cooked it for 2-3 min (I cut my florets the size of a large walnut). If you want them softer leave them in the water for 1-2 minutes more.
      I hope my answer helps. Thanks again for the interest Alison 🙂

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