Everywhere I look, cauliflower is on special. Two dollars will buy you a huge head of the stuff. Even my local
convenience produce store has a 2 for $4 offer (which is pretty hard to resist). So I bought a whole heap of the stuff. Over the last few years I have learned a lot of new uses for cauliflower. Growing up I remember loving it a friends’ houses when it was smothered in cheese sauce. But lately I’ve heard of cauliflower “rice”, pizza bases and baking it with spices like cumin has become one of my favourite was of eating it. However… I was in need of something new. So I was very happy when I stumbled across a fritter recipe on the Good Food section of the Fairfax website (I used to be a huge smh.com.au reader but now days I more of a watoday.com.au kind of girl…)
Just in case you were wondering… cauliflower has many health benefits. It contains lots of B vitamins, it’s high in fibre which aids digestion, plus it’s high in antioxidant and anti-inflammatory properties. Go cauliflower! I highly recommend you get onto this veggie while it’s hot!
Cauliflower Fritters with feta, mint and dill
1 large red onion, diced
Oil for sautéing (I used coconut oil spray)
1 whole cauliflower, grated
2/3 cup plain flour (I used gluten-free)
pinch of pepper
1 tablespoon of fresh mint leaves, chopped
1 tablespoon fresh dill leaves, chopped
200g feta, mashed with a fork
extra virgin olive oil for deep frying
good quality tomato-chill relish (I used red pepper, chardonnay and chilli sauce from Vino Foods by The Lake House in Denmark, WA)
In a frying pan, fry onion in oil of choice over a medium heat until it is soft and pale in colour. Add the cauliflower and sauté for 2 minutes. Place in a colander to cool and drain any excess liquid. In a bowl whisk together the eggs and flour. Add in the pepper and herbs and mix well. Fold mashed feta into eggs and then the cooked onion and cauliflower. Over a medium heat, cover the bottom of a large frying pan with enough olive oil to deep fry and spoon in a dollop of batter for each fritter. Don’t over crowd the pan. Cook on both sides until golden brown. Drain on paper towel. Makes about 20-25 fritters.