You can’t miss the cauliflower fritters made this way, not fried, that is, cooked in a pan without oil: they are delicious! They remind me a lot of the Neapolitan cauliflower fritters that are made fried with batter, but despite the similarity, mine have very few Weight Watchers points: just 1 per fritter!
The batter is very simple and tasty, and the trick to success lies in cooking the cauliflower the right way, either steaming it or using the special microwave bags. If you decide to boil it in water, you need to let it drain for several hours, or the mixture will be too wet and will require more flour. And we don’t want that, do we?
Furthermore, the recipe is very simple: it requires few ingredients and little time. And I enjoyed them thoroughly, luckily the Dutch person doesn’t like cauliflower at all, so I ate them all!
You can find some other cauliflower recipes here:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 12 fritters
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Winter
Ingredients
- 21.2 oz cauliflower (weighing only the florets)
- 2 eggs
- 1/3 cup flour (also gluten-free)
- 1/4 cup skim milk (or unsweetened plant-based milk)
- 2/3 oz grated parmesan (or grana)
- to taste salt and pepper
- Points per fritter = 1 WW point
Tools
- Food Bag
- Pan
Preparation
Clean the cauliflower and cook the florets by steaming or in the microwave using the special bag. The cauliflower should be tender enough to be mashed but not too soft. Once cooled, mash it roughly with a fork.
In a large bowl, beat the eggs with a bit of salt and parmesan: I used my Herb Seasoned Salt. Add the mashed cauliflower and mix well. At this point, add flour and milk: the final mixture should be very soft but not liquid.
Heat a good quality non-stick pan: the pan must be hot.
Pour a spoonful of mixture into the pan and use a silicone spatula to give it an immediate round and flattened shape. Repeat two or three more times, depending on the size of your pan. Let the cauliflower fritters cook well on one side before trying to detach them: only when they are well cooked underneath will they detach easily.
Then flip them and let them brown well on the other side too. Maybe flip them a couple more times until achieving the desired browning. Continue cooking the rest of the mixture the same way until finished.
For oven or air fryer cooking, read the Notes at the end of the recipe.
And here are the non-fried cauliflower fritters ready to be enjoyed. They are excellent hot or cold: a nice salad, a bit of bread, and dinner is served.
I am happy because they really remind me of the flavor of the cauliflower fritters my mom used to make, and since I never fry, it had been years since I had smelled or tasted them.
They are great as a second course but are also ideal as an appetizer, and with a large pan, you can prepare many quickly.
I hope you’ll enjoy them too; I’m looking forward to your comments and also your pictures of the fritters on Facebook!
Enjoy!
by Giovanna Buono
Notes
Cinzia, a dear reader of mine, made these fritters in the air fryer, here they are:
Aren’t they beautiful? She put them in the basket lined with parchment paper and cooked them at 392°F for 15 minutes: well done Cinzia!
Instead, two other dear readers of mine, Michela and Teresina, baked the cauliflower fritters! Here they are:
Michela placed them in a fan oven at 392°F for 15 minutes and then another 5 minutes at 356°F. And she wrote to me that they remain nice and compact and well-cooked. And I didn’t believe they could come out well in the oven…
