Ingredients:

  • 4 cups packed cauliflower florets (approx. 500g)
  • 1/2 cup (60g) All-Purpose Flour
  • 2 large Eggs, lightly whisked
  • 1/2 cup (50g) freshly grated Parmesan Cheese
  • 1/4 cup finely chopped Fresh Parsley
  • 2 thinly sliced Spring Onions (scallions)
  • 1 teaspoon Baking Powder
  • 3/4 teaspoon Salt
  • 1/2 teaspoon freshly ground Black Pepper
  • 1/2 cup Vegetable or Sunflower Oil for frying
  • 1 cup (240ml) Crème Fraîche
  • 1 teaspoon Lemon Zest
  • 1 tablespoon Fresh Lemon Juice
  • 2 tablespoons finely snipped Fresh Chives
  • Pinch of Salt and Pepper for dip

Instructions:

  1. Steam or boil the cauliflower florets until tender but still firm (about 5–7 minutes). Drain thoroughly and allow to cool slightly. Squeeze out as much excess moisture as possible using a clean tea towel or paper towels.
  2. Place the warm, squeezed cauliflower in a large bowl. Lightly mash it, ensuring some small, rice-sized pieces remain intact for texture; do not puree.
  3. In a separate small bowl, whisk together the flour, baking powder, salt, and pepper.
  4. Add the lightly whisked eggs, grated Parmesan, parsley, and spring onions to the mashed cauliflower. Fold gently to combine.
  5. Sprinkle the dry flour mixture over the cauliflower base. Fold gently until just combined. Do not overmix; the batter should be thick enough to hold a rough shape.
  6. While the batter rests, prepare the dip: whisk together the crème fraîche, lemon zest, lemon juice, chives, salt, and pepper. Set aside in the fridge.
  7. Pour about 1/4 inch (6mm) of vegetable oil into a medium non-stick frying pan and heat over medium-high heat until a drop of batter sizzles immediately.
  8. Spoon heaped tablespoons of the batter into the hot oil, gently flattening them slightly with the back of the spoon. Do not overcrowd the pan.
  9. Fry for 3–4 minutes per side, until the Cauliflower Fritters are deeply golden brown and crisp on both sides.
  10. Remove the cooked fritters with a slotted spoon and drain immediately on a wire rack lined with paper towels. Serve hot alongside the chilled Lemon-Herb Dip.