I love using vegetables for quick fritters. This recipe will work well with zucchini, or broccoli. I had to search my recipe binders to find a recipe I used years ago. I couldn’t find it but remembered the ingredients. Mostly because there are only a few, and that always makes for a good quick go to dish. Of course, I swapped a few things out. I’m working on a vegan version using a “flax egg”. Be on the look out for additional information in the future. Whip some up and let me know how you like them.
2 cups cauliflower cut into bite size pieces and steamed
1/4 cup whole wheat flour or gluten free flour
2 small cloves of garlic grated
1 tsp smoked paprika
1 egg beaten
1/8 cup fresh herds parsley, or chives
Olive oil for saute
salt/ pepper to taste
In a bowl, add cauliflower pieces, garlic , spices and flour. Mix to coat. Add beaten egg and coat all ingredients. The mix will be a little wet or dry. If dry you can add a tablespoon of water. This is the consistency you are looking for.
Heat 2 tablespoons oil in a non stick pan on medium- low heat. We want a nice sauté. Once heated add 1/4 cup of the mixture to the pan. It may not look like it will stay together but it does. Be patient. Add three at a time in your pan, but do not overcrowd your pan. Sauté 2-3 minutes per side. Place on paper towels to soak up any additional oil. Salt while hot. Makes about 8. Serve with your favorite sauce, but they are so good on their own.