Parmesan & Veggie Fritters

Veggie Fritters

This dish would’ve had me just at fritters, but it has Parmesan, cauliflower and carrots too…upping its game immensely. Even if you’re a self-proclaimed “I don’t do cauliflower” person, I guarantee you are when it’s bundled in these fritters.

No single ingredient in these fritters is striking, it all blends so well. Add some garlic aoili to dip (or drizzle, if you’re fancy) and make sure you cook a dozen just for yourself. You know research. To make sure you’re really into this new cauliflower thing. Yea, self-discovery-research.

Yields: roughly 13

Ingredients needed:

For fritters

  • 2 1/2 cups cauliflower florets, or a 18-20 oz bag
  • 8 oz/ 1 cup matchstick-cut carrots
  • 1 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese
  • pinch of salt
  • 3 green onions, thinly sliced
  • 2 egg, lightly beaten
  • 3 tablespoons olive oil

For aoli

  • pinch of salt
  • 1/2 cup mayonnaise
  • 2 1/2 garlic cloves, pressed and finely chopped
  • 2 tablespoons olive oil
  • 1 tbs fresh lemon juice
In a small pot, combine Cauliflower, carrots and just enough water to cover them + another inch of water. Boil for roughly 5 minutes, until soft. Drain, allow to cool and dry with paper towel. Then finely chop.
Toss the veggies into a bowl with the flour and gently coat. Then add the beaten egg, Parmesan, Romano, green onions and salt. Form into fritters (basically mini patties).
Heat olive oil in a skillet and place fritters into pan, flipping every four minutes until each side is golden brown.
To make aoili, simply mix everything together in a small bowl.
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