- 10min prep
- 20min cook
- 6 Servings
850g cauliflower, trimmed, cut into florets
2 cups self-raising flour
1 garlic clove, crushed
¼ cup flat-leaf parsley leaves, chopped
1 cup grated parmesan cheese
2 eggs, lightly beaten
1 teaspoon sweet smoked paprika
olive oil, for shallow-frying
Bring a saucepan of salted water to the boil over high heat. Add cauliflower. Return to the boil and cook, uncovered, for 4 to 6 minutes or until tender. Drain. Transfer to a food processor and chop. Place in a bowl. Set aside to cool.
Sift flour over cooled cauliflower. Add garlic, paprika parsley and parmesan. Stir to combine. Add eggs and stir until well combined. Slowly add ¼ cup water, stirring until a thick batter forms.
Add enough oil to a large, non-stick frying pan to cover base. Heat over medium heat until oil is hot. Using ¼ cup of mixture per fritter, spoon ritters, 5 at a time, into hot oil. Cook for 4 to 5 minutes each side or until golden and cooked through. Transfer to a wire rack. Place in oven to keep warm while cooking remaining fritters.
Serve fritters hot or cold with sauces.