Cauliflower and Potato Fritters

Sour cream is a nice addition to this great cauliflower fritters. Or add some apple or mango chutney or salsa. Recipe adapted from Carina Forum (Russian).


1 small head (about 1 lb.) cauliflower, trimmed and chopped
1 Russet Potato, peeled and cut
2 eggs
2 tbsp. grated Parmesan cheese
2 tbsp. breadcrumbs
2 tbsp. melted butter
Salt and pepper
Olive oil

Steam the cauliflower until tender, 10 to 15 minutes or microwave it about 4 minutes. Boil potato until soft, mash. Transfer vegetables to a large bowl, chop and let cool for 10 minutes. Stir in the bread crumbs, melted butter, Parmesan and eggs, season with salt and pepper.

Heat a large skillet, add some oil. Drop tablespoons of the fritter batter into the skillet and cook until browned on the bottom, about 2 minutes. Reduce the heat and cook until browned on the other side, about 2 minutes more. Repeat with the remaining batter, coating the skillet with oil as needed.

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