Zucchini and cauliflower fritters recipe
These zucchini and cauliflower fritters are the perfect lunchbox or after-school treat, and they're great for toddlers too. With a crunchy outside and a delicious centre, the kids won’t be able to get enough of these!
- 600 g cauliflower (leaves removed, cut into florets)
- 1 clove garlic (slightly crushed)
- 1 tsp onion flakes
- 1 medium zucchini (grated)
- 1 cup parmesan cheese (finely grated)
- 1/4 cup tasty cheese (grated)
- 2 cup self-raising flour
- 1 pinch salt and pepper
- 2 unit eggs (lightly beaten)
- 3/4 cup water
- 1 splash olive oil
Place the cauliflower florets into a food processor and blitz until they turn into small pieces. Transfer to a large bowl.
Add the crushed garlic, onion flakes, grated zucchini, parmesan cheese and tasty cheese to the bowl with the cauliflower, sift over the self-raising flour and stir to combine.
Add the salt and pepper, then the beaten eggs along with 1/4 cup of water to the bowl with the cauliflower mixture and stir to combine. Gradually add the extra water and stir until you have a thick batter.
Place a tablespoon of olive oil into a large frying pan and heat over a medium/high heat. Use a 1/4 measuring cup to scoop up the batter and place approximately six fritters (you may fit more in depending on the size of your pan) into your frying pan. Gently spread/flatten the fritters with a spoon until they are between 1/2cm-1cm thick.
Cook the fritters for 5 minutes on each side until they are crisp and golden brown before transferring to a plate and covering them with foil while you cook the next batch. Repeat above step until all the fritters have been cooked and then serve the fritters warm with a dollop of sour cream or tomato relish.
- You can pop any leftovers into the freezer - that’s if there are any left of course!
- Try adding in grated carrot for an extra healthy boost!
- This recipe was created by Lauren Matheson for Kidspot.