Olive Magazine
Ukrainian cauliflower Fritters

Cauliflower fritters

Published: July 14, 2020 at 1:43 pm
loading...
Try a subscription to olive magazine
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a snack

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
Nutrition:
NutrientUnit
kcal471
fat40.6g
saturates3.7g
carbs18.6g
sugars4.9g
fibre2.4g
protein6.6g
salt0.2g
Advertisement

This cauliflower fritters recipe comes from 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."

Ingredients

  • 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

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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content