Cauliflower Fritters

These delicious fritters are an addictive way to use up leftover cooked cauliflower – ideal served as a snack or with a mixed salad and some bread for a light lunch or supper.
Photography: DAVID LOFTUS

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350g of cauliflower florets
2 eggs, beaten
50g of grated parmesan cheese
35g of self-raising flour, sifted
1 garlic clove, finely diced
½ handful of flat-leaf parsley, finely sliced
Vegetable oil, for frying
Sea salt & freshly ground black pepper
Step 1
Cook the cauliflower florets in a pan of boiling water for about 6 minutes until tender, then drain, dry on a clean tea towel, place in a bowl and mash with a fork. Leave to cool.
Step 2
Add the eggs, grated parmesan, flour, garlic and parsley to the mashed cauliflower, along with some salt and pepper to taste, and mix together well.
Step 3
Heat plenty of vegetable oil in a deep frying pan until hot, then add large spoonfuls of the cauliflower mixture, flattening each one a little with the back of the spoon.
Step 4
Deep-fry for about 3 minutes on each side until golden (you may need to cook the fritters in a couple of batches, depending on the size of your pan).
Step 5
Remove and drain well on kitchen paper, then serve hot.

Recipe courtesy of Gennaro’s Cucina: Hearty Money-Saving Meals from an Italian Kitchen’ by Gennaro Contaldo (Pavilion Books). Image by David Loftus.

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