Waranga News

Cauliflower Fritters

Cauliflower Fritters image

we had a head of cauli in the fridge and it needed using, I decided that perhaps making fritters would be a more palatable way to consume it and ensure the cauli wasn’t wasted. I did an internet search for a recipe that appealed, and I’ve since made it twice with some tweaking of the recipe on the second attempt, so the following is my own version.


  • 850g cauliflower, trimmed, cut into florets (don’t be too fussy cutting it up)
  • 1 ¼ cups self-raising flour
  • 1 garlic clove
  • ¼ cup flat leaf parsley
  • 1 cup grated parmesan cheese
  • 2 eggs, lightly beaten
  • olive oil, for shallow frying
  • 2 sliced spring onions
  • some paprika, pepper and salt for extra flavours (next time I’ll add some chilli!)
  • Added 1 cup of grated cheddar cheese.
  • fruit chutney, to serve (I instead used natural Greek yoghurt with finely sliced spring onions)


  • Preheat oven to 150 degrees Celsius. Bring a saucepan of salted water to the boil over high heat. Add cauliflower. Return to the boil and cook, uncovered, for 4-6 minutes or until tender. Drain. Transfer to a board and roughly chop (I just drained with colander and mashed it in the saucepan). Set aside to cool.
  • Sift the flour over cooled cauli. Add garlic, parsley and parmesan (plus any other additions you’ve decided on). Stir to combine. Pour over egg and stir until well combined. Slowly add ¼ cup of water, stirring until a thick batter forms. N.B. I found I needed to add dribbles of water to the batter throughout the process as it tended to thicken while sitting.
  • Add enough oil to a large, non-stick frying pan to cover base. Heat over medium heat until oil is hot. Using ¼ cup of mixture per fritter, spoon fritters into hot oil. Cook for 4-5 minutes each side or until golden and cooked through. Transfer to a wire rack. Place in oven to keep warm while cooking remaining fritters
  • Fritters can be served hot or cold … Enjoy! Claire