New Zealand Woman’s Weekly
Cauliflower cheese fritters
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,
75g gluten-free flour
100g feta (see tip)
125g mozzarella cheese, grated Zest of 1 lemon
Handful of flat-leaf parsley,
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.