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Cauliflower Fritters Recipe

Ingredients

How to make it

  • Cook cauliflower with coriander seeds in a pot of simmering salted water, uncovered, until tender, 9 to 11 minutes.
  • Shock in a bowl of ice water to stop cooking.
  • Drain well in a colander, discard any seeds clinging to cauliflower and pat dry.
  • Lightly mash half of the florets with a fork and gently stir in remaining florets.
  • Whisk together eggs, flour, chervil, parsley, mint, chives, salt, pepper, and nutmeg in a large bowl until combined, then stir in all of cauliflower.
  • Heat ½ tablespoon oil in a large skillet over moderately high heat until hot but not smoking.
  • Working in batches of 6, drop rounded tsp of the mixture into the skillet, patting each lightly with back of spoon to flatten into a 1½-to-2-inch round.
  • Fry, turning over once, until golden and cooked through, about 2 minutes per batch, and transfer to platters.
  • Add more oil to skillet between batches as needed.
  • Top each fritter with a piece of salmon and ¼ teaspoon crème fraîche. Serve warm.
  • Cauliflower can be cooked and mashed (without egg mixture) 1 day ahead and chilled, covered. Bring to room temperature before proceeding.

Reviews & Comments 2

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  • fegirl 16 years ago
    love everything about it!! Thanks for posting it.
    Was this review helpful? Yes Flag
  • dee007 16 years ago
    This sounds GREAT!! I will have to try this....

    Yummy!!
    Thanks for sharing.

    Hugs,Dee
    Was this review helpful? Yes Flag

The Cook

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