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    You are in: Home / Australian / Spicy Cauliflower Fritters Recipe
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    Spicy Cauliflower Fritters

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Rhiannon and Matt's Note:

    This recipe by Steve Manfredi was adapted from a recipe in Ottolenghi: The Cookbook and published in The Sydney Morning Herald Tuesday July 22, 2008. This is modern, quick, contemporary, dairy free, nut free finger food that can be packed for school lunches or picnics. I'd like to try this recipe using broccoli.

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    Units: US | Metric


    1. 1
      Trim cauliflower into small florets to give desired total weight. Add to a pot of salted boiling water and simmer for 15 minutes or until very soft.
    2. 2
      As it is cooking, whisk the remaining ingredients, except olive oil and parsley leaves, in a bowl to make a homogenous batter.
    3. 3
      When cooked, drain cauliflower and set aside. Add warm cauliflower to batter and mix briskly to break it down a little.
    4. 4
      Pour olive oil in a pan so that it is about 15mm deep, and heat.
    5. 5
      When oil is very hot, drop in 3 tablespoons of mixture for each fritter.
    6. 6
      Fry in small batches (making sure they are not touching) for about 3 minutes each side.
    7. 7
      Drain on absorbent paper.
    8. 8
      Eat hot, warm or cold.

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    Nutritional Facts for Spicy Cauliflower Fritters

    Serving Size: 1 (2479 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1200.7
    Calories from Fat 1023
    Total Fat 113.6 g
    Saturated Fat 16.5 g
    Cholesterol 211.5 mg
    Sodium 217.8 mg
    Total Carbohydrate 36.6 g
    Dietary Fiber 3.7 g
    Sugars 2.4 g
    Protein 12.3 g

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