These cauliflower and feta cheese fritters are perfect for a light lunch or as a snack. Roasted cauliflower is perfectly matched with salty feta cheese in these easy, vegetarian fritters.
You guys, I have stumbled upon something pretty freaking awesome here. It turns out that cauliflower is indeed the most versatile ingredient in the world and should there ever be a zombie apocalypse, I hope to find myself on a cauliflower farm because seriously, there is nothing you can’t do with a cauliflower. My most recent discovery are these awesome cauliflower and feta cheese fritters. And boy, are they good!!
How to make cauliflower fritters
Break down two heads of cauliflower into tiny florets then roast them at high heat for around 15-20 minutes until their edges start to char and they are just cooked. Mash them down with a fork or potato masher until they are roughly the size of corn kernels. Mix the cauliflower into a simple batter of flour, eggs and flavorings.
Fry spoonfuls of the batter in a splash of oil until golden and cooked through on both sides then serve.
How to serve cauliflower fritters
And I’ll admit, many of these didn’t even make it to the serving platter. They are absolutely addictive and are so versatile. I could imagine them being just awesome topped with crispy bacon and a soft poached egg, make them a bit smaller and serve them as a canape topped with a dollop of sour cream and a little smoked salmon or bacon or just have them as is with a generous drizzle of lemon juice.
However you have them, make sure you make them soon because once you do, you’ll want to make them all the time. And in fact, guess what we’re having for dinner tonight? Oh yes, indeedy. Even more cauliflower-feta-frittery goodness.
Can fritters be frozen?
Once cooked, fritters can be stacked with baking/parchment paper and frozen in a freezer-safe container for up to 3 months. Defrost and heat in a pan or in the oven until crisp and golden.
- Kale and feta fritters
- Jalapeño corn fritters
- Apple Fritters with spiced sugar
- Onion and feta fritters with sweet chilli soy dipping sauce
- Pumpkin fritters with caramel sauce
Cauliflower and Feta cheese fritters
- 2 heads cauliflower trimmed into small florets
- 2 tablespoons olive oil
- salt & pepper to taste
for the fritters
- 2 extra-large eggs
- 1/2 cup flour
- 1/4 cup milk
- 1 cup crumbed feta cheese
- 1/2 garlic clove crushed
- large handful flat leaf parsley chopped
- salt & pepper to taste
- oil for frying
- Pre-heat the oven to 200°c.
- Place the cauliflower on a large baking tray then drizzle with the olive oil and season with salt and pepper.
- Place in the oven and allow to roast for 15-20 minutes until the cauliflower is just cooked and have started to char around the edges.
- Remove the cauliflower from the oven then mash with a potato masher until the florets are roughly the size of corn kernels. Allow to cool slightly.
- In a large mixing bowl, whisk together the eggs, flour and milk then fold in the feta cheese, garlic, parsley and cauliflower. Season to taste.
- Heat a large frying pan over medium heat. Add a splash of oil and fry spoonfuls of the batter until golden brown and cooked through on both sides.
- Serve with lemon wedges.