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Cauliflower Fritters
Delicious and easily digestible cauliflower fritters will bring variety to the list of the tastiest vegetable recipes. Grated cheese, eggs, herbs, and, of course, garlic are added to the chopped cabbage and mixed with a small amount of flour. The fritters have the characteristic taste of cauliflower, enhanced by a light garlic aroma and salty cheese flavor.
Preparation time: 30 minutes.
Caloric content: 140 kcal per 100 grams of the dish.
Ingredients
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- cauliflower - 600 g unchopped;
- garlic - 2 cloves;
- flour - 60 g;
- eggs С 1 - 2 pcs;
- hard cheese - 75 g;
- fresh parsley, dill - medium bunch;
- salt, pepper, odorless vegetable oil for frying the fritters.
Preparation
- Prepare the ingredients. Choose firm cabbage without black spots or damage.
- Clean the head from leaves and divide it into medium-sized florets, cutting out the hard part of the central stalk. Fill a pot with about 2 liters of water and put it on the stove.
- While the water is boiling, grate the cheese on a fine grater.
- Chop the herbs.
- Drop the florets into the boiling water. Do not salt the water, but add a teaspoon of sugar so that the cabbage retains its color. After boiling, cook it for 3 minutes.
- Scoop out the pieces with a slotted spoon and transfer them to cold water to instantly stop the process of further softening of the florets – they should retain some firmness.
- After 2 minutes, transfer the cabbage to a colander to remove excess moisture.
- Next, finely chop the cabbage florets with a knife, but in no case use a blender – a puree consistency is not needed here. The finished fritters should have the taste and texture of small florets. Cut thicker stalks into smaller pieces. Place the chopped cabbage in a bowl.
- Add flour to it, crush the garlic.
- Add the eggs here too.
- Then – the grated cheese.
- And the herbs.
- Mix everything initially with a spoon. Although cheese contains salt, the mixture still needs to be slightly seasoned with salt and pepper.
- Next, knead the mixture with your hand for better blending of all components.
- On a heated skillet with oil, place the cabbage fritters with a spoon. Adjust them with the same spoon, forming round shapes.
- Since the cabbage was pre-boiled, it does not need to be fried for long. As soon as the bottom side of the fritters turns golden, flip them to the other side.
- Transfer the finished fritters to a plate.
Golden brown, with an appetizing crust, a subtle garlic aroma, cauliflower fritters are good both hot and cold. While they are still warm, they can be served with sour cream. Chilled ones are better spread with mayonnaise, although they are incredibly tasty even without any sauce.
