Cheddar and Cauliflower Fritters |
More often than not, tasters don’t detect the cauliflower and
comment how much they love the crab
fritters with cheese! I like the fritters ragged appearance, so don’t worry about
forming them. Just pull off small amounts of batter and drop them into the hot oil.
Fritter batter is best made a day in advance.
2 teaspoons baking
powder
½ teaspoon salt
2 cups diced
cauliflower
1 cup shredded
sharp cheddar cheese
1 tablespoon
minced onion
1 egg
1 cup milk
Neutral oil for
frying
1. In a large bowl,
combine the flour, baking powder and salt. Add diced cauliflower, cheese and
onion and stir until fully combined.
2. In a small bowl,
whisk together the egg and milk, add to the flour mixture and stir just to
combine. Cover and refrigerate overnight.
4. Drop small amounts
of fritter batter into the oil (the fritters expand after they’re dropped into
the hot oil) and cook until golden brown. Using a slotted spoon, transfer
fritters to a paper towel-lined platter.
5. Allow the fritters
to cool slightly before transferring them to a serving platter. Serve
immediately.
About 16 to 20 fritters (depending
on desired size)