SAN DIEGO — I had these fritters at Il Fornaio in La Jolla and came up with this version. They turned out pretty darn good if I do say so myself! Serve as a starter or as a side.
Cauliflower Fritters
- 1 head cauliflower
- 1 egg
- ½ cup pancake mix
- ½ cup parmesan cheese
- ½ cup Italian parsley, chopped
- 1 tsp Kosher salt
- ½ tsp black pepper
- 2 cloves garlic, minced
- 1 lemon, zested
- ½ cup + canola oil
Sauces
- 1 cup Greek Yogurt
- 2 tbsp fresh dill, coarse chop
- 2 tbsp lemon juice
Start by cutting a head of cauliflower into flowerets, while you're doing that bring to boil a large pot of salted water, 2 - 3 tablespoons.
Place the cauliflower flowerets in the boiling water for 3 - 4 minutes just until slightly tender, drain, and rinse with a cold tap to stop the cooking, remove as much water as possible.
In a large mixing bowl mash, the cauliflower into chunks about the size of a quarter or slightly larger. Then, add pancake mix, egg, lemon zest, parmesan, garlic, and parsley.
Season with salt and pepper and gently mix, form into hand-size patties and fry in medium-high heat oil until brown and then turn, take care not to splash the oil as it will burn.
For the sauce, combine all the ingredients, and try to make it an hour in advance to let it set.