|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 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)