Recipe by BETTYCOOK
"These cauliflower fritters are easy to make and a different way to have cauliflower. So delicious and tasty. I've made these a number of times for my family and friends."
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3 extra large
1 (.7 ounce) package
dry Italian-style salad dressing mix
olive oil for frying, or as needed
This is a "wow" on the tongue! I was pleasantly surprised. Read all reviews before starting, so I food processed yellow banana peppers and red onion in with the cauli. We only had one head of cauliflower, so I cut recipe in half. Next time I'll get another head of cauliflower! As we don't keep Italian dressing in the house I just added a mix of what might be equivalent: marjoram, sweet basil, kelp, freshly squeezed garlic, chives, parsley, tarragon, thyme, celery salt . . . but it still was lacking punch, so I added quite a bit of salt and then some paprika. Once it fried in the olive oil (with a wee bit of butter cut in), it was amazing! Thank you for this. I can see adding leftover mashed potatoes to the mix, kale, or artichoke hearts next time. It's a very flexible recipe--heat it up, mellow it out--all in your personal taste & preferences. Will stick this one in the recipe box to use again & again. And, no leftovers at all--phenomenal with a little aioli garlic mustard sauce on top, too! mmMMMmmm.
These were very yummy but had my whole family's (including the one year old baby who never has a problem with gas) stomachs in knots with gas for over 24 hours after eating them! I followed the recipe exactly, and we have never had a problem with eating cauliflower before, even in large quantities. I do not recommend giving these to small children unless you want to deal with a crying baby with a sore tummy!
These are sooooooooooo good. I added just a dash of red pepper flakes but otherwise, everything just as the recipe called for. I certainly will make these again. My hubby and I ate the entire batch. We used it as our main dish with a side salad.
Very simple and addictive! I forgot the baking powder and just used some salt, hot sauce and various dried herbs I had on hand for flavour, rather than any kind of premade dressing. It seems like the kind of recipe that it's hard to go wrong with. The texture was very nice too.
I fiddled with this a bit and really liked the result. I am only cooking for two so I used two cups of cauliflower florets instead of six. I added 1/2 cup of raw organic wheat germ, 2 teaspoons of baking powder, 2 eggs, liberal amounts of dried basil, parsley, granulated garlic, minced onion, some oregano and a pinch of red pepper flakes. Fried in a small amount of rice bran oil. Delicious.
Loved this recipe! So good. I added fresh oregano, fresh onions, garlic, and fresh grated parmesan cheese, all seasons salt, fresh ground pepper in place of the Italian seasons. Topped with fresh tomatoes from my garden.
So I don't like to change a recipe the first time around but I was looking at a couple recipes to use up the cauliflower in my fridge and landed on this one. I start putting ingredients together and realize I'm looking at the cauliflower mash recipe. I figured how different can they be, just add eggs and baking powder and go with it! I ended up adding garlic, parmesan romano cheese and chives, because that's what the other recipe called for. To turn them into fritters at this point I added 1/2 Italian bread crumbs, baking powder and eggs. They turned out delicious.
Very delicious. I decided to add Parmesan Cheese. It gave it more moisture so I cooked them about 4 minutes on each side.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 44
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