Cauliflower fritters

Golden, cheesy and crispy, these flavoursome cauliflower and bacon fritters are wonderful served as a tasty starter or with a fresh, mixed salad as a main meal.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Cauliflower fritters
  • 500 gram cauliflower, cut into small florets
  • 2 rindless bacon rashers, chopped
  • 1/4 cup (20g) grated parmesan
  • 1/4 cup (35g) self-raising flour
  • 1/4 cup (25g) packaged breadcrumbs
  • 3 eggs, lightly beaten
  • 1 clove garlic, crushed
  • 1 tablespoon chopped flat leaf parsley
  • vegetable oil, to shallow-fry
  • 4 cup salad greens, to serve


Cauliflower fritters
  • 1
    Cook cauliflower in a saucepan of salted boiling water 3 minutes, until tender. Drain. Set aside to cool.
  • 2
    Heat a small frying pan on high. Spray bacon with cooking oil. Cook 2-3 minutes, until lightly browned. Drain on paper towel.
  • 3
    Combine cauliflower, bacon, parmesan, flour, breadcrumbs, egg, garlic and parsley in a bowl.
  • 4
    Heat enough oil to reach a depth of 5mm in a large frying pan on medium. Cook 1/4 cups of cauliflower mixture in batches, 2-3 minutes each side, until golden and cooked through. Drain on paper towel. Serve with salad.