New Zealand Woman’s Weekly

Cauliflowe­r cheese fritters


MAKES 8-10

Okay, so cauliflowe­r has been expensive of late so for these fritters, I treated them like luxury ingredient­s, pairing with mozzarella and feta!

350g cauliflowe­r florets,

roughly diced

75g gluten-free flour

4 eggs

100g feta (see tip)

125g mozzarella cheese, grated Zest of 1 lemon

Handful of flat-leaf parsley,

roughly chopped

½ tsp sea salt, plus ¼ tsp ground

black pepper, to season Vegetable oil, for frying

Your favourite relish, to serve 1 Steam the cauliflowe­r florets in a large covered saucepan with 3cm water for 3 minutes. Drain and return to the dry saucepan and cook briefly, uncovered to drive off the excess moisture. Cool.

2 Place the flour in a bowl and whisk in the eggs. Add the cheeses, lemon zest and parsley, then gently fold in the cooled cauliflowe­r. Season.

3 Heat around 1cm deep of oil in a frying pan and spoon the mixture into fritters. Fry each side until crisp, golden and set in the middle. Avoid fiddling with them while they cook.

4 Serve hot with your favourite relish or chutney. I use Mum’s chilli jam.

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