- Home
- Recipes
- Vegetarian
- Ukrainian cauliflower fritters
Ukrainian cauliflower fritters
- Olia Hercules
Published: July 14, 2020 at 1:43 PM
Save recipe
Serves 4 as a snack
Easy
Total time: 25 mins
A star rating of 3 out of 5.1 ratingRate
loading...
Get 5 months for £5 when you subscribe today
In Ukraine, all sorts of things, from schnitzel to whole river fish are fried in batter. Here, cauliflower gets the treatment. These easy fritters with a simple dip make for great snacks, ready in just 25 minutes
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try this Ukrainian cauliflower fritters recipe from Ukrainian food writer Olia Hercules. This recipe comes from Olia's book Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine by Olia Hercules (£26, Bloomsbury).
Olia says, "A simple batter is used all over Ukraine for frying all sorts of things, from chicken or pork schnitzel to whole river fish. I love vegetables fried in this way, and cauliflower is especially good. Normally, plain white flour is used, but buckwheat flour was a popular choice in the past and I tend to use it instead of wheat flour – it is much more flavoursome. Normally the fritters are eaten just as they are, but I like them with a spoonful of dill-and-garlic-spiked mayo."
This is a recipe that Olia shared as part of her guide to Ukrainian cuisine. Check it out to learn about the diverse regional dishes and ingredients in this ferment-loving corner of eastern Europe, including sour cheese, pickled watermelons and fried sprats. Try more of Olia Hercules's eastern European recipes here.
Ukrainian cauliflower fritters recipe
Ingredients
Nutrition
-
1 small cauliflower
-
vegetable oil
for frying
-
1 egg
beaten
-
100ml whole milk
-
60g buckwheat or plain flour
DILL AND GARLIC MAYONNAISE
-
150g mayonnaise
-
1 clove garlic
finely grated
-
a handful dill
finely chopped
Nutrition: per serving
- kcal471
- fat40.6g
- saturates3.7g
- carbs18.6g
- sugars4.9g
- fibre2.4g
- protein6.6g
- salt0.2g
Ad
Method
-
step 1
Cut the cauliflower into small florets, and keep any smaller leaves. Blanch the florets and leaves in a pan of boiling salted water. Take the leaves out after 2 minutes and the florets after 5 minutes. Refresh both in cold water, then drain well and pat dry with kitchen paper.
-
step 2
Heat 4 tbsp of oil in a frying pan over a medium heat – it should cover the base of the pan (if not add a little more).
-
step 3
If you are using buckwheat flour, make the batter just before you are ready to fry as it becomes gloopier by the minute. In a bowl, whisk the egg with the milk, then add the flour and whisk until smooth. Season well with salt and pepper.
-
step 4
Drop four pieces of cauliflower into the batter bowl at a time, making sure they are all thickly coated. When the oil is really hot, put the batter-coated pieces of cauliflower into the pan. Depending on the size of your pan, you should be able to fry between four and eight fritters at a time. When they are golden all over, drain on kitchen paper. You might need to wipe out the pan with kitchen paper and add more oil between batches.
-
step 5
For the dill and garlic mayonnaise, combine all the ingredients in a small bowl and serve alongside the fritters for dipping.
Authors
Olia Hercules
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 3 out of 5.1 rating
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue