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Easy peasy cauliflower fritters



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Fritter batter

  • 1 cauliflower, Washed and broken into florets
  • 1 Onion, medium, Peeled and cut in half
  • 65 grams Cheddar cheese, Cubed for grating
  • 1 egg
  • 60 grams plain flour
  • 1 heaped tsp cumin
  • 1 level teaspoon tumeric
  • 1/2 level teaspoon salt
  • dash cayenne pepper
  • 1 heaped teaspoon vegetable stock
  • Panko crumbs for rolling, Optional
  • olive oil for frying
  • Yoghurt and chutney, Optional, for serving

Recipe's preparation

    Prepare the fritter batter:
  1. Place cauliflower florets in Closed lid.

    Blitz on sp 4, 20 seconds. You may need to use your spatula to help.

    Remove and set aside.

    Put onion and cheese in Closed lid.

    Blitz speed 6, approximately 15 seconds or until grated. Leave in your Closed lid.

    Return cauliflower to bowl.

    Add egg, flour, spices, s&p and vegetable stock to Closed lid.

    Blitz Counter-clockwise operation, speed 4 (using your spatula if required), until well combined. Scrape and repeat if necessary.

    Mixture will be soft, but if too runny to hold a shape add another tablespoon of flour and re-blitz.

    Heat frypan with olive oil. I like to use a non stick pan...they do stick otherwise...your choice.

    Take tablespoons of mixture and roll in Panko crumbs. 

    Fry in batches in hot oil.

    Drain on paper towel.

    Serve hot with a dollop of yoghurt, or sour cream and chutney of choice.

    Nice with a garden salad on the side..  tmrc_emoticons.;)


Accessories you need



Make the most of produce in season...

Add carrots, potatoes, zucchini, whatever you have on hand.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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