Baked or air-fryer cauliflower and potato fritters are a light, tasty and nutritious dish, perfect when you want something delicious, healthy and economical.
Low cost but high yield. And if, like me, you are lucky enough to have a vegetable garden and a small chicken coop, you really have everything at hand without going to the supermarket.
You really only need a few ingredients: cauliflower and potatoes, an egg and Parmesan!
This cauliflower and potato recipe is quick, and it’s also perfect for using up already-cooked or leftover vegetables, reducing kitchen waste. Moreover, cauliflower and potatoes are extremely versatile: you can add spices, fresh herbs or try different cooking methods without losing flavor.
These cauliflower and potato fritters are suitable for a light lunch or a tasty dinner. Plus, this version is ideal for children because it masks the taste of the vegetables, making them more appealing.
A simple, nutritious and clever recipe to save and make often.
I also recommend
- Cuisine: Italian
Ingredients
- 3 3/4 cups cauliflower
- 1.1 lb potatoes
- 1 egg
- 1 oz grated Parmesan (about 5 tbsp)
- 1 teaspoon thyme
- 1/2 teaspoon turmeric powder
- as needed extra virgin olive oil
- as needed fine salt
Tools
Cauliflower and potato fritters recipe
- 1 Bowl
- 1 Potato ricer
- 1 Baking tray
- Parchment paper
- 1 Peeler
Steps for cauliflower and potato fritters
Cauliflower and potato fritters recipe
Steam or cook in lightly salted water (8–10 minutes). They should be tender but not falling apart.
When cooked, mash the vegetables with a potato ricer into a bowl.
Add the Parmesan, the egg, the thyme and the turmeric. Salt and mix everything well with a fork.
Scoop the mixture with a spoon and form even discs of the same size, about 1/2 inch thick. Arrange them on a baking tray lined with parchment paper and use an oil sprayer to lightly season the fritters. Just a drizzle.
Cook in a conventional static oven at 392°F for about 20–22 minutes or until golden, or in an air fryer at 356°F for about 15 minutes—watch during the last minutes, they should be golden.
When done, let rest a few minutes and serve hot or warm. Enjoy! From Barbara.
Storage
After cooking, let the fritters cool completely at room temperature. Store in an airtight container in the fridge for two to three days.
Freeze the cooked cauliflower and potato fritters only after flash-freezing on a tray and transferring to air-tight bags (up to 2 months); thaw directly in the fridge and reheat in an air fryer at 356°F for 3–4 minutes or in a conventional oven at 356°F for 8–10 minutes (microwave not recommended as it ruins the texture).
IF YOU LIKE MY RECIPE, RATE IT WITH LOTS OF STARS
To not miss my recipes I’M WAITING FOR YOU on
INSTAGRAM and on
FACEBOOK
To stay updated on my new recipes you can ENABLE PUSH NOTIFICATIONS ON MY BLOG
FAQ (Questions & Answers)
Can I freeze the raw mixture?
No, because eggs and vegetables release water.
