Vegetables are usually reserved as a side dish, but when you eat vegetarian they become the star ingredient of a dish. These curried cauliflower carrot fritters are so delicious and satisfying that they make a perfect main. Vegetarians and non-vegetarians will love these crispy vegetables fritters.
Lately, these fritters have become a staple in my recipe repertoire. Cauliflower is such an amazing vegetable to cook with, especially for vegetarians. It lends well to so many different flavours, and is similar to rice in that it is a blank canvas for any meal. The addition of curry was an afterthought since I usually combine cauliflower with milder flavours. The result was pure deliciousness. These vegetable fritters are easy to make – once you combined all the ingredients they literally take minutes to cook. The sweet, crunchy carrots add texture while the cauliflower add creaminess, and it all comes together with the earthy curry powder and tangy ginger.
The kids loved them, and I loved them. My husband on the other hand could not be converted. But I figured as much since he’s been anti-cauliflower pretty much his entire life. You can’t win over all of them, I suppose. This recipe is a winner in my opinion, and will surely be one of my go-to vegetarian meals for meatless Mondays. This makes a great quick healthy meal for the family and is also an easy recipe for kids.
If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!
Curried Cauliflower Carrot Fritters
: 8 fritters
: 10 min
: 20 min
Vegetables are usually reserved as a side dish, but when you eat vegetarian they become the star ingredient of a dish. These curried cauliflower carrot fritters are so delicious and satisfying that they make a perfect main. Vegetarians and non-vegetarians will love these crispy vegetables fritters. Lately, these fritters have become a staple in my recipe repertoire. …
1/2 head of cauliflower (about 1 1/2 cups), steamed until fork tender
1 large carrot (about 1 1/2 - 2 cups), grated
2 large eggs, whisked
3/4 cup Bob's Mill gluten-free flour (or all-purpose flour)
1 tbs. extra virgin olive oil
1 heaping tsp. baking powder
1 tsp. fresh ginger, minced (or 1/2 tsp. dried)
1 garlic clove, finely minced
1 tsp. mild curry powder
2-3 tbs. fresh parsley, finely chopped
1 tsp. sea salt 1/4 tsp. black pepper
1/2 cup - 3/4 cup coconut or safflower for frying
In a large pot, bring water to a boil. Chop the cauliflower into small florets then add to the pot. Cook until for 5-7 minutes or until fork tender then immediately remove from the pot. Set aside until cool to the touch. Once cooled, roughly chop into smaller pieces. I prefer chunkier pieces in the fritters however, you can also mash them. Whisk the eggs in a large bowl with the olive oil then add the remaining ingredients, including the cauliflower. Mix until combined.
Heat the coconut oil in a medium frying pan on medium heat for about 2 minutes. Using a measuring cup, scoop about 1/3 cup of the batter and dollop into the pan. Flatten with a spoon lightly until about 1 inch thick. Fry 4 fritters at a time – overcrowding the pan will reduce the temperature and the fritters will take longer to cook. Cook the fritters for 3-4 minutes per side or until browned and the inside is no longer wet and soft. They should have sponge-like texture when fully cooked. Set aside on a large plate lined with paper towels to absorb any excess oil for a few minutes. Garnish with an additional pinch of salt.
Serve warm, garnish with fresh parsley. Serve with a dipping sauce such as garlic aioli, if desired. Store in the fridge in an air tight container for 2-3 days. Reheat in the microwave or (if you prefer that crunchy outer texture) in a frying pan for 1-2 minutes per side or until heated through.