Cauliflower Fritters with Mint & Pea Spread

Photo by Lisa M.
Adapted from thekitchn.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thekitchn.com

Ingredients

  • For the spread:

  • 2

    cups peas, blanched if fresh or thawed if frozen

  • 1/4

    cup mint leaves, finely chopped

  • 2

    cloves of garlic, minced

  • 1/4

    cup walnuts, chopped

  • 1/4

    cup parmesan cheese, shredded

  • 1 1/2

    tablespoons fresh lemon juice

  • 1/4

    teaspoon crushed red pepper flakes

  • 1/2

    teaspoon fine sea salt

  • 1/3

    cup extra-virgin olive oil, plus more to thin if necessary

  • For the fritters:

  • 1

    small head cauliflower, cut into florets (about 2 1/2 cups worth)

  • 1/2

    cup chickpea flour

  • 1/4

    cup grated parmesan cheese

  • 2

    scallions, white and green parts, thinly sliced

  • 1

    large egg, lightly beaten

  • 1/2

    teaspoon salt

  • 2 to 3

    tablespoons grapeseed oil for frying

Directions

Prepare the pea spread by combining the peas, mint leaves, garlic, walnuts, parmesan, lemon juice, pepper flakes and sea salt in a food processor or blender. Process until finely chopped, scraping down the sides as necessary. With the motor running, slowly drizzle in the olive oil. Process until everything is well-combined but still a little chunky. Taste and add more salt or pepper to taste. For the fritters, combine the cauliflower florets with 4 cups of water in a large pot. Bring to a boil and cook until cauliflower is tender, 3 to 4 minutes. Drain and pat the cauliflower dry. Transfer to a cutting board and finely-chop the florets. Place the chopped cauliflower in a large bowl. Add the chickpea flour and toss until evenly coated. Stir in the cheese, scallions, egg, and salt. Heat the grapeseed oil in a large skillet over medium-high heat. Once hot (you can test this by sprinkling a tiny water in the pan, it should hiss when hot enough), add about 1/4 cup of cauliflower batter to the pan. Use a spoon, spatula, or the backside of the measuring cup to flatten the fritter into a uniform shape. Add as many fritters to the pan as can fit without overcrowding. Cook until browned and crisp on the underside, 3 to 5 minutes. Flip fritters and repeat on the opposite side. Serve while warm with the pea spread. Recipe Note: This recipe will leave you with a little extra pea spread. It will keep well in the refrigerator for up to 4 days and is great with crusty bread, pasta, or even roasted potatoes.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: