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Cauliflower Fritters

About 20
Prep info
20 min boil + 5 min mix & mash + 15 min cook
Prep time
Not set
Cook time
40 minutes
Time required
40 minutes
Oven preheat
italian vegetarian


  • 1/2 cauliflower (large)
  • 300 g Flour (Self-Raising)
  • 100 g grated parmesan cheese
  • 1 cloves minced garlic
  • 3 T chopped parsley (flat leaf)
  • 3 eggs (lightly beaten)
  • olive oil (for frying)


Break up all the cauliflower into small pieces. Bring a pot of salted water to the boil, add cauliflower and cook until soft. Drain and cool in a bowl.

Add flour, cheese, garlic, parsley and some salt and pepper to the cauliflower and mix lightly. Add beaten eggs and mix again. if the mixture is too dry, add a little water.

Heat enough oil to cover the base of a frying pan over medium heat. When hot, add tablespoons of the mixture, taking care not to overcrowd them. Cook until golden, turn over and flatten slightly with a fork. Cook on the other side until golden and cooked through to the centre.

Serve hot or at room temperature as a pre-dinner snack.


SJ Note 8 April 2010: These were kind of blah.  They need more cauliflower, more cheese (and different kinds), and I think they'd do better baked than fried.  They were better with ketchup as a dipping sauce; we tried brown sauce, too, but ketchup worked better.  My cauliflower this time worked out to 215 grams once broken up and all the leaves and things were discarded.