I’m a little distracted by ‘fritter’ imagery and word play. Unfortunately, I’ve only just realised how obvious it all is. But the fritter itself? The plain and humble fritter? Speckled with greatness.
I love this fritter incarnation. It’s spring! A spring fritter! And because fritters are so child friendly, they offer up vegetable opportunities for captive mouths.
Cauliflower works really well. Nutty, with edges frazzled by the pan. Cooked briefly, with a little bite left, they offer structure and lightness to the fritter. Spring onions add a fresh spike complemented by a scatter of cheese. These fritters are more than the sum of their parts.
I’m a bit of a cauliflower nut and an evangelist for using the whole veg – heart, leaves, stalks, etc. It’s all great stuff! But for this recipe I recommend just the tips of the florets, crumbled into small marble sized pieces. You could sauté the rest of the cauliflower in butter and toasted cumin seeds.
I’m with other fritterers in advocating baking powder to offer a slight lift – so that they emerge like sweet little knitted buttons rather than a hard, old, flat coin.
The humble fritter …
The humble fritterer …
I hope you’ve enjoyed my post. Please do add a comment. I’d love that! And here are a couple of clickable options for staying in touch:
LIKE my new Facebook page …
And I will LOVE you back x
Read on for the recipe itself. But first, here are some other recent posts you might like:
Put a medium sized pan of water on to boil.
Crumble the tips of cauliflower florets in your fingers, so that they become dinky little marbles. Just roughly. Don’t be too fastidious (note to self!).
Add the peas and cauliflower to the pan. When back to the boil, cook for four minutes. Then drain and plunge into cold water.
Put a sauté pan onto a medium heat and add the oil and butter.
Break the egg into a large-ish bowl - and beat.
Mix in grated cheese, spring onions and crème fresh.
Combine the flour and baking powder. Stir into the mix. Once the baking powder is added, you should use the mix within twenty minutes to maximise its levitational qualities.
Then gently fold in the vegetables. You should now have a thick set batter
When your pan is hot, spoon in two heaped tablespoons for each fritter.
If you want to be neat (pointless but I do it myself sometimes) you could use metal cooking rings. Depending on the size, two heaped spoonfuls is again about right. Fill to approx ½ to ¾ inch. Remember to grease the rings first. Also, loosen and lift away the ring after 2-3 minutes, so that the mixture doesn’t stick to the metal.
Cook the fritters for 5-10 minutes without moving. More importantly, they’re ready to turn when the first couple of small crumpet-like bubbles open up on the uncooked surface.
Flip over and cook for a few minutes less. Just until you have a good colour on both sides. You may need to add a drop more oil at the flip stage.
Serve straight away with sour cream and chopped herbs.