Cauliflower fritters

Mon, May 22, 2017

There are many recipes for vegetable pancakes and cutlets, but I suggest you try unusually tasty, tender and juicy cauliflower ones. They are good either warm with sour cream or chilled. By the way, such pancakes can become not only a complete second course or appetizer, but also a side dish for meat.

To make these pancakes, both fresh and frozen cauliflower is suitable. The amount of onions, fresh herbs, salt and pepper can be simply adjusted to your own taste. By the way, cabbage lovers will definitely appreciate another similar recipe - the most tender cabbage cutlets with a subtle creamy flavor.

Ingredients:

Making a dish step by step:

To make tender and very tasty vegetable pancakes, we will need the following products: cauliflower, chicken eggs, onions, wheat flour (any grade - I have the highest), refined vegetable oil (for frying), my favorite fresh herbs (I add parsley) , salt and ground dark pepper (in my case a mixture of peppers).

First you need to boil the cauliflower. To do this, pour a sufficient amount of water into a small saucepan or saucepan, put the dishes on the fire and bring to a boil. Cauliflower inflorescences are suitable both fresh and frozen (I had just such ones left after making gratin from this tender vegetable). Place the frozen cabbage directly into boiling water and cook over medium heat for about 5-7 minutes after boiling again.

When the inflorescences become soft, but at the same time keep their shape unsurpassed, place the boiled cauliflower in a sieve or colander to drain excess liquid.

Cut the boiled cabbage into small pieces.

We transfer it to a huge bowl, in which we will make the dough for vegetable pancakes.

Break a couple of medium-sized chicken eggs into it.

Peel the onions and chop them as finely as possible. We also finely chop the fresh greens with a knife and transfer them to the cauliflower with eggs. We mix everything thoroughly: if you wish, use a spoon, but for me it’s more convenient to use your hand.

Finally, sift the wheat flour into the vegetable mass, add salt and ground pepper to taste.

Mix everything thoroughly so that the flour is moderately distributed throughout the dough. Taste for salt again and add more as needed.

Time to fry the cauliflower fritters. Pour vegetable oil into a wide frying pan (I use sunflower oil), heat it well and, using a tablespoon, spread the dough into mounds. Press lightly with a spoon, giving them an even shape. Cook over medium heat until the bottom side is browned - about 4-5 minutes.

Then turn the vegetable pancakes over and cook the other side until cooked.

Place the finished cauliflower pancakes on a dish and fry the others in the same way. In total, I get 12 medium-sized plump pancakes.

Serve tender, juicy, fragrant and very tasty vegetable pancakes with sour cream. They are good both warm and chilled. Try it too, friends - bon appetit!

Cauliflower fritters

A selection of regular cauliflower pancake recipes with step-by-step photos and instructions. We will tell you and show you how to prepare delicious cauliflower pancakes quickly and without any hassle!

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Cauliflower Fritters Recipes

Ingredients

Cauliflower – 400 gr

Ingredients

Cauliflower (chopped) – 200 g

Chickpea flour – 70 g

Corn flour – 30 g

Water – 60 ml (+ how much it will take)

Baking powder – 0.25 tsp.

Spices (mixture) – 1 tsp.

Grated ginger – 1 tsp.

Greens - to taste

Vegetable oil - for frying

Ingredients

Cauliflower (fresh) – 400 g

Cheese (Russian type) – 30 g

Garlic – 2 cloves

Wheat flour – 60 g

Chicken egg – 2 pcs.

Dark pepper (ground) - to taste

Parsley (fresh) - to taste

Vegetable oil (refined) – 2 tbsp.

Sour cream - for serving

Ingredients

Zucchini – 2 pcs. (600 g)

Cauliflower – 300 g

Green onions - a couple of feathers

Garlic -3 cloves

Salt, pepper - to taste

Baking powder – 1 tsp.

Vegetable oil for frying

Sour cream for serving

Ingredients

Cauliflower – 400 gr;

Frozen green peas – 100 g;

Green onion – 15 g;

Chicken egg – 1 piece;

Flour – 3 tablespoons;

Sunflower oil – 50 ml.

Ingredients

Cauliflower (pure weight of florets) – 500 g

Wheat flour – 50 g

Sour cream (I use 20%) – 40 g

Onions – 50 g

Garlic (dry) – a pinch

Pepper, h.m. - taste

Vegetable oil - for frying

Ingredients

Minced chicken – 400 g

Cauliflower – 250 g

Grated hard cheese – 50 g

Seasoning for chicken – 1 tbsp.

Salt and pepper - to taste

Milk - as needed

Vegetable oil - for frying

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Cauliflower fritters: a good appetizer or side dish

Vegetable pancakes are delicious hot or cold; they are served as an independent snack or as a side dish for fish and meat. They can also be turned into snack cakes. Pumpkin, zucchini, and cauliflower are often used as a base. Cauliflower fritters have pleasant organoleptic properties and are prepared quickly and easily. The presence of a huge number of recipes for this dish allows you to choose an option that meets the gastronomic preferences of almost any eater.

Individual manufacturing

To make pancakes, it is better to use the freshest cauliflower. Frozen vegetables are also suitable, but their pancakes may come out a little runnier.
Before making pancakes, cauliflower is boiled until half cooked or fully cooked. There is no need to defrost the frozen product beforehand. On average, the cooking time for vegetables for pancakes is 5-10 minutes. They lower it into already boiling water to minimize the heat treatment time: the shorter it is, the more usefulness will be retained in the product.
Before boiling, cauliflower is separated into inflorescences and washed. The darkened areas are cut off during this process. In order to get rid of insects, if you suspect their presence, you can immerse cauliflower forks in cool water, slightly salted or acidified, for 10 minutes.
Cauliflower is added to the dough in crushed form. To do this, use a meat grinder or blender. It is possible to chop the vegetable with a knife, but then the texture of the pancakes will be a little rougher.
In order for the dough to be quite thick, flour, semolina, and oatmeal are added to it. The binding component is usually the testicles. For the best taste and smell, add fresh or dried herbs, different types of peppers, onions, and garlic to the dough. Cauliflower pancakes with the addition of cheese, minced meat, zucchini, broccoli and other vegetables are delicious.
Fry vegetable pancakes over medium heat in enough oil. Form them with a tablespoon. Products are considered ready when they are perfectly browned on both sides. Vegetable pancakes can also be baked in the oven. Then the dough is spooned onto oiled parchment. Then the baking sheet with pancakes is placed in an oven preheated to 180-200 degrees for 20-30 minutes.

Traditional cauliflower fritters recipe

Compound:

cauliflower – 0.5-0.6 kg;
chicken egg – 2 pcs.;
onions – 100 g;
wheat flour – 60-100 g;
fresh parsley (optional) – 3-5 sprigs;
salt, dark ground pepper, paprika - to taste;
refined vegetable oil – 80-100 ml.

Separate the cabbage into inflorescences and rinse them well. Place them in boiling water for 6-7 minutes.
Place the cabbage in a colander, rinse with cool water, and let it drain.
Finely chop the cabbage florets with a knife.
Remove the skins from the onion and chop it as finely as possible.
Break the eggs into a bowl and beat them with a whisk. Add flour. The larger the eggs, the more flour you need to add. Stir the dough until smooth, add salt and pepper.
Add chopped vegetables to the dough and stir. If desired, add finely chopped parsley and stir again.
Heat vegetable oil in a frying pan, spoon out a large spoonful of dough, giving the pancakes an oval shape. Fry the pieces on one side for about 4 minutes until they are browned.
Turn the pancakes over and brown the other side. Remove from the pan and place on a napkin to absorb excess oil.

Fry pancakes from the remaining dough in the same way. When all the products are ready, transfer them from a napkin to a dish or plates and serve.

Not a bad recipe 1

Cauliflower pancakes on kefir with semolina

Compound:

cauliflower – 0.6 kg;
drink – 0.2 l;
semolina – 100 g;
chicken egg – 2 pcs.;
fresh herbs – 100 g;
dried garlic – 5 g;
salt, pepper mixture - to taste;
refined vegetable oil - how much will be needed.

Boil the cabbage for 8-9 minutes, cool and chop with a knife. You can also resort to the help of kitchen appliances, but you should not turn the cabbage into a soft puree. If you use a meat grinder, install a disk with large holes. When using a blender, turn it on low and quickly.
Pour kefir over semolina, stir, leave for 15-20 minutes to swell.
Wash, dry and finely chop the greens.
Break eggs into a mixture of kefir and semolina, add dried garlic, a mixture of ground peppers and salt. Beat with a whisk to obtain a homogeneous dough.
Add chopped cabbage to the dough. Stir.
Brown the pancakes on both sides in bubbling vegetable oil.

Cauliflower fritters

There are a huge number of recipes for vegetable pancakes and cutlets. Now I invite you to try unusually tender, tasty and juicy cauliflower pancakes. They can become not only an appetizer or a complete second course, but also a side dish for poultry or meat. Only the freshest cauliflower is suitable for making these pancakes, so make it before cabbage goes up in price. The amount of onions, fresh herbs, salt and spices can and should be adjusted to your own taste. Additionally, you can add grated hard cheese or ham to the dough, it will turn out even more satisfying and tastier.

Ingredients:

500 g cauliflower
2 chicken eggs
1 onion
80 g wheat flour
75 ml vegetable oil
3-5 sprigs of fresh parsley
0.5 tsp. table salt
1 pinch dark ground pepper
1 pinch ground paprika

How to make cauliflower fritters:

Let's separate the cauliflower into small florets.

Pour a sufficient amount of water into a small saucepan or saucepan, put the dish on the fire and bring to a boil. Then transfer the cabbage inflorescences to boiling water and boil them over medium heat for 5-7 minutes after boiling again. Place the boiled cauliflower in a sieve or colander to cool to room temperature.

Cut the boiled cauliflower into small pieces. Transfer the chopped vegetables into a deep bowl.

Peel the onion and cut into small cubes. Add the onion to the bowl with the cauliflower.

To make cauliflower pancakes even tastier and more aromatic, add finely chopped dill and parsley to the vegetables.

Beat two chicken eggs into the mixture.

Next, add sifted wheat flour, salt and spices to taste to the pancake dough.

Mix the dough thoroughly so that all the ingredients combine with each other.

Heat unflavoured vegetable oil in a wide frying pan. Using a tablespoon, place the finished dough into the pan, forming round pancakes.

Fry the cauliflower pancakes over low heat until golden brown, 4-5 minutes. Then carefully turn the vegetable pancakes over and cook on the other side until cooked.

Place the finished cauliflower pancakes on a plate lined with cardboard napkins to remove excess oil. We will serve tender and tasty cauliflower pancakes with sour cream, ketchup or other favorite sauce. They are good both warm and chilled.

Tips and advice:

If you want to make dietary cauliflower pancakes, then replace 55 grams of flour in the recipe with oatmeal. You will still have to add part of the flour - 25 grams (this is 1 tbsp) so that the pancakes keep their shape and do not fall apart. After adding the oatmeal, let the pancake batter sit for 15-20 minutes.