I know we’re tired of hearing about all of these trendy ingredients that are going to save your life like the illustrious cauliflower. We’ve been bombarded left and right by cauliflower pizza crusts, cauliflower rice, cauliflower steaks, and the list goes on and on. Here’s a fun fact though: I freakin’ love cauliflower. I think it’s super versatile and delicious and this past week I had a head of it that I needed to use up. I figured the easiest recipe to wing with cauliflower would be fritters. Fritters are easy to eye ball since you only need your main ingredient and something to bind it and the rest is up to you. I was really happy when my experimental recipe came out amazing the first time which is rare when I’m recipe testing.
Also, this recipe does not use any breadcrumbs for the binding or the breading, making it gluten free for my gluten intolerant and celiac friends! I just really didn’t want to make them heavy with breading and opted for cornstarch instead and incidentally made a great gluten free recipe.
Makes About 12 Fritters
1 head of cauliflower
2/3 cups of cornstarch (1/3 for mixture and 1/3 for breading)
3 tbsp nutritional yeast (1 tbsp for mixture and 2 tbsp for breading)
2 tsp freshly chopped rosemary
1 tsp salt
1 tsp pepper
1 tsp onion powder
1 tsp garlic powder
½ tsp sage (fresh or powdered)
Oil for frying
Bring a pot of heavily salted water to a boil
Break up cauliflower head into florets (do not chop)
Once water is boiling, submerge florets and let boil for about 15 minutes or until florets are very soft (if unsure take one out and if a knife goes through easily, it’s done)
Take out cauliflower and let cool. Once cool, chop finely and put in a big bowl.
Add egg to cauliflower and mash together either with a potato masher or have fun and do it with your hands (I did). Mash until unified but leave some chunks, you don’t want it to be creamy like mashed potatoes.
Add the cornstarch, nutritional yeast, salt, pepper, onion powder, garlic powder, sage, and rosemary, and mix until unified. The mixture will be very wet and seem like it won’t hold together but it will.
To make the mixture easier to form into patties, refrigerate for at least 10 minutes.
Take mixture out of the fridge.
In a shallow plate or bowl, mix together 1/3 cup of cornstarch, 2 tbsp of nutritional yeast, a pinch of salt, and a pinch of black pepper
Take a palm sized ball of the mixture and form a patty about ¼ inch thick
Coat patty lightly with cornstarch and nutritional yeast mixture on both sides and place in hot oil
Cook each side of the fritter until golden brown (about 10 minutes) and take out of oil