Dinner & Lunch

Zucchini and cauliflower fritters


  • 600 g cauliflower (leaves removed,cut into florets)
  • 1 clove garlic (slightly crushed)
  • 1 tsp onion flakes
  • 1 medium zucchini (grated)
  • 1 cup parmesan cheese (finely grated)
  • 1/4 cup tasty cheese (grated)
  • 2 cups self-raising flour
  • 1 pinch salt and pepper
  • 2 eggs (lightly beaten)
  • 3/4 cup water
  • 1 splash olive oil


1- Place the cauliflower florets into a food processor and blitz until they turn into small pieces. Transfer to a large bowl.

2 -Add the crushed garlic, onion flakes, grated zucchini, parmesan cheese and tasty cheese to the bowl with the cauliflower, sift over the self-raising flour and stir to combine.

3- Add the salt and pepper, then the beaten eggs along with 1/4 cup of water to the bowl with the cauliflower mixture and stir to combine. Gradually add the extra water and stir until you have a thick batter.

4 -Place a tablespoon of olive oil into a large frying pan and heat over a medium/high heat. Use a 1/4 measuring cup to scoop up the batter and place approximately six fritters (you may fit more in depending on the size of your pan) into your frying pan. Gently spread/flatten the fritters with a spoon until they are between 1/2cm-1cm thick.

5- Cook the fritters for 5 minutes on each side until they are crisp and golden brown before transferring to a plate and covering them with foil while you cook the next batch. Repeat above step until all the fritters have been cooked and then serve the fritters warm with a dollop of sour cream or tomato relish.

Image Source:*kidspot.com.au