Lockdown Lunch with Olia Hercules: Cauliflower Fritters from 'Summer Kitchens'

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds flavor without dairy.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour offers lower carbs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal binds ingredients while being vegan.

Blanch cauliflower florets for about 5 minutes and add the leaves for the last 2 minutes.

Refresh the blanched cauliflower in cold water and dry them.

In a bowl, combine 100 ml of full fat milk, 1 egg, salt, and pepper; whisk together.

Add 60 grams of buckwheat flour to the mixture and whisk until combined.

Heat enough oil to cover the bottom of a pan over medium-high heat.

Make sure to prepare the batter just before frying to prevent it from becoming gloopy.

Once the oil is hot, test with a small piece of cauliflower to check readiness.

Carefully add the cauliflower florets to the pan, ensuring they are well-coated in the batter.

Fry the florets until golden brown and crispy, turning them occasionally.

Lower the heat to medium-low to prevent burning, as the cauliflower is already cooked.

Drain the fried fritters on a napkin or paper towels to remove excess oil.

Serve the fritters with dill mayo or any sauce of your choice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens