Cauliflower Zucchini Fritters

Not only does this recipe help you use the other half of the cauliflower head left after making Cauliflower Sweet Potato Peanut Butter Stew, these fritters are truly delectable. The other day Juan ate six in one sitting. And this time of year, who isn’t looking for ways to use all the summer zucchini?

Ingredients 

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  • half of a large head of cauliflower, broken into small clusters

  • 2 medium size or 3 small zucchini, peeled and finely grated

  • 1 scallion or Egyptian onion, very finely chopped

  • A few chives and/or leaves of fresh parsley, chives, or oregano, finely chopped

  • 2 Tbsp flour*

  • 2 Tbsp white or yellow cornmeal 

  • 2 eggs or 3 Tbsp egg substitute**

  • Salt and pepper

  • Dash of any or all of the following spices: curry, cumin, nutmeg, or paprika

  • High heat cooking oil like sunflower or peanut

*To keep the dish gluten free and up the protein content, I recommend split pea, lentil, or quinoa flour.

**If you want to sub out the egg, replace it with something with good binding properties such as chia seed. You need something to hold the other ingredients together.

Utensils

  • Medium pot 

  • Colander

  • Potato masher or pestle

  • Grater

  • Medium-large bowl

  • Spoon

  • Skillet

  • Spatula

Directions

  • Bring a pot of water up to a boil. Add the cauliflower with a pinch of salt. Cook until tender but not mushy.

  • While the cauliflower is cooking, organize the other utensils and ingredients.

  • When the cauliflower is done, drain into a colander. Allow to drain completely.

  • Put the cooked cauliflower in the bowl and mash it. Do it by hand--it's easier than washing a gadget and you want some texture in the fritters. Leave the mash just a bit chunky. 

  • Grate the zucchini into the same bowl right on top of the cauliflower. Toss in the chopped scallion and herbs. Combine.

  • Make a little well in the mash and add the eggs or egg replacer, flour, cornmeal, spices, salt and pepper.

  • Mix thoroughly to make a nice gooey chunky batter.

  • Heat 2 Tbsp of oil in a skillet over medium high heat until it is HOT. Like arepas, if you cook fritters in oil that isn’t properly heated, they come out oily and soggy. Hot oil gives you nice light fritters.

  • Spoon batter into the hot oil to make the fritters. 2 Tbsp of batter per fritter is a good amount.

  • Fry until golden brown on both sides, flipping only once if possible. If you are making a few batches, pour off any oil that scorches and add fresh oil. Lift the fritters out of the skillet with a spatula and set on a rack or piece of cardboard to drain. 

  • Best served fresh and hot. If you aren’t serving the fritters immediately, place them carefully on a rack set over a baking sheet and keep warm in a 200°F oven.

Naturally these fritters pair perfectly with Cauliflower Sweet Potato Peanut Stew

and you can use up even a big head of Cauliflower in one meal!


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Kristen Krash is the co-founder and director of Sueño de Vida, a regenerative cacao farm and reforestation mission in Ecuador. Sueño de Vida works to educate and inspire everyday people about permaculture, sustainable living, environmental activism, and healthy living all in the name of living more in harmony with nature to create a better world for us all.

You can support the Sueño de Vida mission today by purchasing our cacao or contributing to direct reforestation.

Thank you.


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Cauliflower Sweet Potato Peanut Stew