- head cauliflower 1 large, cut into florets
- all-purpose/plain flour ½ cup whole wheat or
- Eggs 2 large, lightly beaten • 130 kcal
- Cloves Garlic 3, minced
- scallions or spring onions 3 tablespoons chopped, plus more for garnishing
- Olive oil
- Yogurt or sour cream, for serving
These cauliflower, garlic and scallion fritters are quick to make and are sure to tempt even the pickiest eater to try some veggies. As the cauliflower is boiled until tender first, you don’t need a food processor to make these fritters. These five-ingredient fritters team perfectly with yogurt or a dollop of sour cream, and because they only contain 23 calories you can eat them guilt-free.
Bring a large pot of salted water to a boil. Add the cauliflower and cook it just until tender, which should take around 3 to 5 minutes. Transfer it to a cutting board and using a sharp knife, cut it into very small pea-sized pieces.
Measure out 4 cups of the chopped cauliflower. Save the rest to use in another recipe. Combine the cauliflower, flour, eggs, garlic, scallions or spring onions, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl and stir until well combined.
Line a plate with paper towels. Heat a skillet over medium-low heat and lightly coat it with olive oil. Scoop out 2- to 3-tablespoon mounds of the cauliflower mixture into the pan, flattening the mounds slightly with a spatula and spacing them at least 1 inch apart.
Cook the fritters for 2 to 3 minutes, flip them once and cook them an additional 1 to 2 minutes until they're golden brown and cooked through.
Transfer the fritters to the paper towel-lined plate to drain, then place on a serving plate.
Serve them warm topped with chopped scallions/spring onions and yogurt or sour cream.
Make sure the oil in the skillet is hot before you add the fritters so that they don’t break up into pieces.