Substitute the cauliflower with zucchini, carrot or any other vegetable that grates well. Photo: William Meppem
1 large red onion, coarsely diced
2 tbsp grapeseed oil
1 cauliflower (about 900g), grated
3 x eggs
2/3 cup (100g) plain flour
pinch freshly ground white pepper
1 tbsp fresh mint leaves, chopped
1 tbsp fresh dill leaves, chopped
200g sheep's milk feta cheese,
mashed with a fork
extra virgin olive oil, for frying
good-quality tomato-chilli relish, to serve
In a large frying pan, fry onion in the grapeseed oil over a medium heat until it is soft and lightly coloured. Add cauliflower and sauté for 2 minutes.
Place in a colander to drain any excess liquid and allow to cool slightly.
In a bowl, whisk eggs with flour until well blended. Add pepper and herbs and mix well. Fold mashed feta into eggs, together with cooked onions and cauliflower. If batter is too runny, add a little more flour.
On medium heat, cover bottom of a large, non-stick, frying pan with enough olive oil to deep fry and spoon in a dollop for each fritter. Do not overcrowd the pan. Turn and cook until both sides are lightly browned. Drain on absorbent paper towel.
Place the fritters on a plate and serve with tomato-chilli relish.
Note: To make cauliflower filo pastries see similar recipe here
Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.
- Main Ingredients - Cauliflower, Cheese, Eggs
- Course - Finger-food, Lunchbox, Starter/Entree, Side Dish
- Occasion - Cocktail Party, Dinner Party, Midweek dinner, New Years