Cauliflower Fritters

chef.jackson's picture

Sep. 16, 2011


Flour 2 Cup (32 tbs)
Salt 1 Teaspoon
Oil 2 Tablespoon
Milk and water 1 Cup (16 tbs) , mixed
Oil 2 Cup (32 tbs) (For Deep Frying)
Small cauliflower florets 1/4 Pound
Egg whites 3


1. Make a thick batter first. Sift flour and salt into a mixing bowl.

2. Make a dip in the center, and pour in the oil.

3. Add a little of the milk mixture. Blend in flour slowly with a spoon, adding the rest of the liquid in spoonfuls.

4. Beat well to blend.

5. Chill while preparing florets.

6. Set a pan of oil to heat to 350°F.

7. Part boil the florets for 4 minutes.

8. Drain well.

9. Dry in a cloth.

10. Beat batter once more, thinning with a little water if very stiff.

11. Beat egg whites until stiff; fold into batter.

12. Dip florets in batter one at a time; drop into hot oil.

13. Fry, turning with a slotted spoon, until golden-brown.

14. Drain on paper towelling. Serve with fish or alone, with Hollandaise Sauce or sprinkled with Parmesan cheese.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1732Calories from Fat 697

 % Daily Value*

Total Fat 79 g121.5%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 2242 mg93.42%

Total Carbohydrates 209 g69.7%

Dietary Fiber 9 g36%

Sugars 15 g

Protein 45 g90%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet