Appetizers · ALWAYS FREE
Cauliflower batter fritters
Small tender cauliflower florets bound in paprika egg batter and shallow-fried as crisp-edged spoonfuls.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Steam cauliflower above simmering water for 5–7 minutes until just tender, keeping it out of the water. Spread on a clean tray for 15 minutes to cool and let surface moisture evaporate; pat away surface droplets without squeezing the florets.
- Whisk flour, egg, about ¼ cup + 2 ½ tbsp (45 g) measured water, paprika and salt until no dry flour remains. Fold in all cauliflower and parsley. Rest 5 minutes. The batter should bind the pieces rather than form a thin dipping liquid.
- Divide the mixture into 18 equal rough portions. Heat a wide nonstick or well-seasoned skillet over medium heat with 15 g oil. Add 6 portions and flatten each gently to about 6 cm wide and 1 cm thick, leaving gaps.
- Cook 3–4 minutes on each side until golden, crisp-edged and fully set at the center; the egg mixture must reach 160 F /71 C. Lower heat if browning before the center cooks. Transfer to a rack over a tray without blotting away oil.
- Repeat twice with the remaining mixture and 15 g oil per batch. Scrape all batter from the bowl into the final portions. Any oil left in the skillet or on equipment is counted in the estimate; actual uptake varies.
- Serve 3 fritters per portion after a 5-minute stand. Refrigerate within 2 hours, or 1 hour above 90 F /32 C. Use within 3–4 days and reheat on a rack in a 375 F /190 C oven until the center reaches 165 F /74 C; they soften during storage.
Estimated nutrition
Per serving · 1 of 6- Calories
- 171 kcal
- Protein
- 5.3 g
- Total carbohydrate
- 16.8 g
- Total fat
- 9.5 g
- Total sugars
- 1.6 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Eighteen equal spoonfuls, three per serving; all batter counted even though equipment traces vary. Contains wheat and egg. Dairy-Free conditional on ingredient labels and separate preparation equipment.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Cauliflower batter fritters: raw edible cauliflower florets and tender stems; all-purpose flour; beaten whole egg without shell; water for batter; sweet paprika; fine salt; fresh parsley; canola oil. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Dairy-Free: Complete ingredient review of Cauliflower batter fritters: raw edible cauliflower florets and tender stems; all-purpose flour; beaten whole egg without shell; water for batter; sweet paprika; fine salt; fresh parsley; canola oil. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
