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.
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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
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.
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.
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.
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).
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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