Flower fritters

Simone Hamilton (7), Georgia Hamilton (8) and Olivia Hamilton (4), of Five Forks.
Simone Hamilton (7), Georgia Hamilton (8) and Olivia Hamilton (4), of Five Forks.

Not flowers of the fragrant type, more a combination of cauliflower and broccoli. These are a great weekend brunch/lunch dish or a quick and easy dinner, Alison Lambert writes.

Ingredients (Makes about 8 medium-sized fritters)

2 cups cauliflower florets (bite-sized pieces)
3 cups broccoli florets (bite-sized pieces)
1 large egg
1/4 cup flour
1/4 cup chickpea flour
1/3  cup finely grated parmesan cheese
pinch caraway seeds
1/2  tsp salt, plus more to taste
freshly ground pepper
oil for frying


Photo: Simon Lambert
Photo: Simon Lambert

Begin by preparing the cauliflower and broccoli.

I like to keep them bite-sized as I like to keep the texture of the vegetables but you also need the fritters to stay together.

I also use the stems of the broccoli to add wonderful texture and more flavour.

I peel off the tough outer layer and then slice them into thin rounds.

Steam your cauliflower first until tender (this will only take a couple of minutes), and then continue with the broccoli and stems.

It is important not to overcook them as you don't want mushy vegetables.

In a large bowl, lightly beat your egg. Add the flour, cheese, caraway seeds, salt and pepper.

Then, add the cooled cauliflower and broccoli.

Using a potato masher, mash the vegetables just a little as you're looking to keep the bits recognisable, but small enough that you can press a mound of the batter into a fritter in the pan.

Once mashed a bit, gently fold the ingredients together the rest of the way with a spoon.

Adjust seasonings to taste.

Heat a large, heavy frypan over moderate heat. Once hot, add a good glug of oil, about 2 to 3 tablespoons.

Once the oil is hot, scoop a dessertspoon of the batter and drop carefully into the pan, then flatten it slightly with your spoon or spatula.

Repeat with additional batter, leaving space between each. Once golden underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

Transfer briefly to paper towels to drain, then to a serving plate if you'll be eating them shortly or a baking tray in a warm oven if you'd like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed.

Serve with lemon and lightly salted yoghurt.

• Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.

Add a Comment