Cauliflower Fritters With Greek Yogurt And Parmesan
User Reviews
5
Cauliflower Fritters With Greek Yogurt And Parmesan
Description
This recipe for Cauliflower Fritters With Greek Yogurt And Parmesan starts by boiling cauliflower until tender and mashing it to a coarse consistency. The mix combines Parmesan cheese, Greek yogurt, Dijon mustard, fresh herbs like oregano or thyme, an egg for binding, and flour to hold the batter together. Salt, pepper, and optional red pepper flakes season the mixture.
The batter is gently mixed to avoid breaking the cauliflower too much, and pan-fried in olive oil over high heat. Each fritter is cooked until golden and lightly crispy on both sides, while remaining soft inside. The parmesan adds umami and a slight salty crunch, and the yogurt brings moisture and a mild tang.
These fritters can be served warm as an appetizer, side, or snack. They pair well with dips or a simple salad. Variations include substituting different cheeses or mustard types. They can be made with fresh, steamed, or cauliflower rice as the base.
Ingredients
- 2 cups cauliflower You can subsituted with 2 cups uncooked cauliflower rice.
- 1 tablespoon Herb like oregano, or thyme, fresh, leaves
- 1 cup Parmesan Cheese grated.
- 4 tablespoons Greek yogurt
- 2 tablespoons Dijon mustard
- 1 egg
- ⅔ cup all-purpose flour plus more in case you need it
- salt sea salt
- black pepper freshly ground
- 1 tablespoon red pepper flakes optional.
- olive oil or vegetable oil for frying.
Instructions
- Boil the cauliflower in plenty of water for 10-15 minutes until tender.
- Drain well and add it in a bowl. Allow it to cool a little and mash it with a fork.
- Add the parmesan, yogurt, egg, mustard, herbs and the flour. Gently mix everything well together. The cauliflower might start falling apart so be gentle. Add more flour and a tablespoon or two of water to have firmer results (optional).Season with salt and pepper; add the chili flakes for a nice kick(optional).
- Heat 2-3 tbsp olive oil in a frying pan using high heat. Fill a ⅓ measuring cup with some of the cauliflower mix to form a pattie and add it to the hot oil in the pan. With the help of the spoons, tidy up the patty. Add a couple of more fritters. Don't crowd the pan. Fry each fritter for 2-3 minutes total for both sides, or until they are golden and lightly crispy on the outside.
- Remove fritters on a paper towel to absorb extra oil. Repeat process until all mix is used.
Notes
- Boil cauliflower until soft before mashing; you may also steam or roast it.
- Fresh or frozen cauliflower florets can be used; if using riced cauliflower raw, add it directly without pre-cooking as it cooks during frying.
- Parmesan cheese can be replaced with feta or pecorino romano, or omitted if unavailable.
- Greek yogurt can be substituted with sour cream for variation.
- Dijon mustard may be swapped with any preferred mustard or a teaspoon of ground mustard powder for taste adjustment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10fritters
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 222mg | 9% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 341IU | 7% |
| Vitamin C | 10mg | 11% |
| Calcium | 137mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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