Baked Cauliflower Fritters

Baked cauliflower fritters are an excellent lighter and less caloric alternative to the fried version. Here is the recipe to prepare them with an Italian touch that never hurts.

Ingredients

• 1 medium cauliflower
• 2 eggs
• 80 g grated parmesan
• 100 g breadcrumbs
• 2 tablespoons wheat flour
• 1 clove of garlic, minced (optional)
• Salt to taste
• Pepper to taste
• Nutmeg (optional)
• Extra virgin olive oil

Preparation

1. Preheat the oven to 200 °C.
2. Clean the cauliflower by removing the leaves and cutting it into florets. Rinse the florets under running water.
3. Steam the cauliflower until tender but not mushy, about 15 minutes.
4. Once cooked, transfer the cauliflower to a bowl and mash it with a fork or potato masher until you achieve a coarse texture.
5. Add the beaten eggs, parmesan, minced garlic (if using), flour, and half of the breadcrumbs. Season with salt, pepper, and nutmeg if desired. Mix well until you obtain a homogeneous mixture.
6. Form balls with the mixture and roll them in the remaining breadcrumbs to coat completely.
7. Arrange the fritters on a baking tray lined with parchment paper and drizzle with a little extra virgin olive oil.
8. Bake for about 20-25 minutes or until golden and crispy, turning them halfway through cooking.

You can serve the baked cauliflower fritters with a Greek yogurt sauce or tzatziki to add a fresh and slightly tangy note that pairs well with the sweetness of the cauliflower.

Trivia

Cauliflower is a very versatile and nutrient-rich vegetable; in the Mediterranean it has been consumed since ancient times, and today it is highly appreciated in Italian cuisine for its ability to adapt to various dishes, from side dishes to savory pies.