For something new and different for breakfast try this great recipe for cauliflower fritters.
Known as Mshat, this Palastinian dish is one that is very popular in most of the Arab world.
It’s a marvelously appetizing recipe that adds good for you vegetables, along with eggs.
A recipe that was derived from leftovers and refashioned to stretch food in order not to waste it.
If there was one thing that was clear in my grandmother’s kitchen, it was that she was going to use everything up.
It made sense in those days, especially since my grandmother had twelve kids to feed!
Not a warm and fuzzy woman, but you knew she cared.
She would be sure to look after our needs, as long as we weren’t after a hug or anything like that!
What are Cauliflower Fritters?
Just like zucchini, cauliflower is a vegetable that can also be used to make fritters.
Or you could even see them as similar to hash browns, using cauliflower instead of potatoes.
Think of them as vegetable pancakes with endless options for variety for flavors.
Fritters are a great side dish that go with almost any meal.
And in some cases fritters are really good as a whole meal on its own.
How to Choose a Good Cauliflower
The main thing you want out of your cauliflower is for it to be firm.
It should be tightly closed, and of a uniformed and pale color.
Be sure that there are no dark spots, or softness anywhere on the florets.
Cauliflower is a very perishable vegetable and so best to consume quickly.
It will last a bit longer if it is tightly wrapped and kept in your fridge’s crisper drawer.
How to Make Cauliflower Fritters
Boil cauliflower over medium heat like you would for riced cauliflower.
Using a food processor, roughly chop the cooked cauliflower, and place in a bowl.
Whisk the eggs in a separate bowl, and add a cup of water that was used to cook the cauliflower.
Whisk in all purpose flour, or use almond flour for a gluten free option.
Stir in baking powder, spices, salt and pepper if desired.
Add the sliced green onions, and if you feel the mixture is too runny add some extra flour.
Add chopped parsley and finally the cauliflower; mix well.
Place a skillet over medium high heat and add the olive oil, or deep fry.
Spoon batter into the pan and fry until golden brown, turning to cook both sides.
Remove and cool slightly before serving.
As an option, sprinkle with parmesan cheese and serve with sour cream.
Can I Use Other Vegetables with This Batter?
This cauliflower fritters recipe is very versatile and so easy to adapt to other veggies.
You could even think about making a multi-vegetable fritter.
Use the vegetables you love most to make your very own fitter recipe.
Other Cauliflower Fritter Variations
Other vegetables don’t have to be the only things you add to these fritters.
Try adding fried bacon, or salami, pulled pork, or ham.
Cheese is always a great thing to add to fritters, from haloumi to blue cheese you can add so much flavor this way.
Add lots of fresh herbs from your garden for a lovely herby taste.
Mince garlic right into the batter for a bold, strong seasoning, or hot peppers to blow your socks off.
Be creative and fearless in your endeavor to find your favorite cauliflower fritter.
Tips for Making
Try to be consistent with the size of the chopped vegetables and try not to make them too big.
Make sure your oil is good and hot before frying the fritters.
If the batter feels too thin to you don’t hesitate to add flour to thicken it.
If it is too thick, just add a bit more of the cauliflower water until you are happy with the consistency.
- 4 Eggs large
- 1 cup Flour all purpose
- 1 Cauliflower cooked, chopped in various sizes
- 2 tbsp Parsley chopped
- 4 Green Onions chopped
- 1 tsp Baking Powder
- ½ tsp Cardamom
- 1 tsp Salt
- 1 tsp Cumin
- ½ tsp Allspice
- 1 cup Water from cooking the cauliflower
- 2 tbsp Olive Oil for cooking
- Blitz the cooked cauliflower in a food processor until fine.
- Crack the eggs into a bowl and whisk in the water until fully combined.
- Add the flour, baking powder, cardamom, salt, cumin, and allspice. Whisk.
- Stir in the cauliflower, parsley and green onions.
- Heat oil in pan over high heat until oil is very hot.
- Pour in cauliflower mixture and turn to low heat.
- Cook until the fritter begins to firm up. About eight minutes. Flip over and cook for another five minutes or until done.