All you need is five straightforward elements for Healthy Cauliflower Fritters that meet up in minutes and pair flawlessly with a cool dab of sharp cream or yogurt.
It takes just a couple of minutes filtering around these pages to find that I am a misuse devotee.
What began as a relationship with 5-Ingredient Zucchini Fritters has since driven me to change incalculable fixings into stackable squanders. The outcomes have persuaded even the smallest and pickiest of eaters into making the most of their veggies.
My preferred veggie has been springing up in unassuming spots around here (taking a gander at you, Cauliflower Fried "Rice!") and now it's turning into the star of the side dish appear with this straightforward, six-fixing formula for Healthy Cauliflower Fritters.
Start by whitening the cauliflower just until it's delicate enough to puncture with a fork. This guarantees your squanders will have a milder surface and makes the cauliflower simpler to cleave. Also, that is the genuine magnificence of this formula, there's no nourishment processor required! Simply snatch your most honed culinary specialist's blade and consume a couple of additional calories as you change the cruciferous veggie into small pieces.
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- 1 large head cauliflower, cut into florets
- 1/2 cup whole wheat or all-purpose flour
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced
- 3 Tablespoons minced scallions, plus more for garnishing
- Olive oil
- Yogurt or sour cream, for serving
INSTRUCTIONS
- Bring a large pot of salted water to a boil. Add the cauliflower and cook it just until fork tender, 3 to 5 minutes. Transfer it to a cutting board and using a sharp knife, cut it into very small pieces. (The cauliflower pieces should be the size of peas or smaller.)
- Measure out 4 cups of the chopped cauliflower. (Discard the remaining cauliflower or use for cauliflower tots or mashed cauliflower).
- Combine the cauliflower, flour, eggs, garlic, scallions, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl and stir until well combined.
- Line a plate with paper towels. Heat a nonstick skillet over medium-low heat and lightly coat it with olive oil. Scoop out 2- to 3-tablespoon mounds of the cauliflower mixture into the pan, flattening the mounds slightly with a spatula and spacing them at least 1 inch apart.
- Cook the fritters for 2 to 3 minutes, flip them once and cook them an additional 1 to 2 minutes until they're golden brown and cooked through. Transfer the fritters to the paper towel-lined plate. Serve them warm topped with yogurt or sour cream.
Source : bit.ly/2JcSLSG
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