Cauliflower & ricotta fritters

Good old fashioned cauliflower started to make a bit of a come back in 2015, with kale slowly fading away.  Cauliflower started appearing on big name chefs restaurant menus, roasted whole, served in salads, purees.  Neil Perry gave it a blessing with this nice looking recipe in Good Food. Me, I decided it would work well in a fritter, hearty for the vegacquarian Marito – he loved them. Do try and buy fresh ricotta when you can, rather than the pre-packaged supermarket stuff – it makes such a difference to any recipe.

cauliflowerfritters

Ingredients
750g cauliflower florets
250g ricotta, well drained
1 egg, lightly beaten
1/4 cup chives, finely chopped
1/3 cup flat leaf parsley, finely chopped
1/2 cup grated parmesan cheese
1 cup breadcrumbs
1/4 cup flour
salt and pepper for seasoning
oil for frying

Making them
1. Blanch the cauliflower in boiling water until tender. Drain and allow to cool, then process in a food processor until broken down but not completely smooth (you could also just mash with a fork or potato masher).
2. Place cauliflower in a bowl with ricotta, season well with salt and pepper and combine with a wooden spoon. Add the egg, herbs and parmesan and combine. Finally add the breadcrumbs and flour and combine.
3. Shape into patties. I used a large ice cream scoop to divide the mixture first before shaping so that the patties are consistent in size, and got about 18 patties. Refrigerate the patties for an hour or so.
4. Heat the oil in a fry pan, and fry the patties on medium heat for a few minutes each side until golden. Drain on paper towels and serve hot.

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