Spring protection of garden plants from pests and diseases. Cauliflower fritters. Step-by-step recipe with photos Cauliflower and potato pancakes

Many people love zucchini pancakes and potato pancakes, but cauliflower is no less suitable for these purposes. Cauliflower is an extremely healthy vegetable, but in its natural, boiled form, its taste is not for everyone. But in pancakes it looks more than decent.

Delicate cauliflower pancakes will please all fans of this vegetable and even those who are not yet one. To reduce the specific smell of boiled cabbage in the finished dish, which not everyone considers appetizing, I add parsley to the dough. This not only harmonizes the aroma, but also adds benefits.

And by the way, when it’s not the season, you can make these pancakes from frozen cauliflower.

And during the zucchini season, be sure to try juicy zucchini baked in the oven with sour cream.

Cauliflower fritters recipe with photos

We separate a small head of cauliflower into inflorescences.

Before preparing cauliflower pancakes, the cabbage must be boiled. Bring 1 liter of water to a boil in a saucepan. Add half a tablespoon of salt. Place the cabbage in boiling water and cook for about 10 minutes after boiling. You can steam the cabbage, for example, in a slow cooker.

While the cabbage is cooking, prepare the dough. Beat the egg well with a mixer.

Stir soda in sour cream and add to beaten egg. Let's add a little salt. If you steamed cabbage, add more salt to the dough, because the cabbage turned out completely unsalted.

Add two tablespoons of sifted flour and stir the dough thoroughly.

The dough should have the consistency of thick sour cream. Place the finished dough in the refrigerator for 30 minutes.

Place the cooked cabbage in a colander and leave to cool.

Finely chop half a small bunch of parsley.

Mix the finished dough with parsley and cabbage. You can mash the cabbage slightly with a fork. There is no need to knead too much; the pieces of cabbage in the finished pancakes should be felt well.

Using a tablespoon, place portions of dough into a frying pan with heated vegetable oil. Fry like regular pancakes: first over high heat until browned on one side.

Then turn it over and fry on the other side. You need to finish frying the pancakes by turning down the heat a little.

Place the finished pancakes on a plate lined with a paper towel. It will absorb excess fat. You can serve cauliflower pancakes with low-fat sour cream or yogurt. Or you can do it without anything, they are already very tasty

If you want the cauliflower pancakes to be slightly crispy, heat them in an air fryer, placing them on the middle rack and setting them to Warm. I do the same with the remaining uneaten pancakes the next day. Although whether anything will remain is a big question. I literally have to take them away from my daughter so she doesn’t overeat, because she can eat these pancakes in frightening quantities. I hope your loved ones will like them too. Bon appetit!

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The recipe for pancakes that I want to offer you today is very simple and tasty. These pancakes turn out tender, and the taste of the cabbage itself is not felt at all. This is a great way to feed your family and friends healthy, quickly and tasty. Both fresh and frozen cauliflower are suitable for making pancakes. If desired, after frying, the pancakes can be stewed a little with fried carrots and onions with the addition of tomato juice, then you will get a slightly different, but also very interesting dish.

Taste Info Vegetable main courses / Pancakes

Ingredients

cauliflower 300 g;
garlic 2 cloves;
salt 1 tsp;
chicken egg 1 pc.;
flour 2.5 tbsp. l.;
semolina 2 tbsp. l.;
baking powder 1 tsp;
a pinch of ground pepper mixture;
hot pepper optional;
dill or parsley to taste;
vegetable oil 3 tbsp. l.;
sour cream for serving 100 ml.

Preparation time: 20 minutes. Cooking time: 30 minutes. Yield: 2 servings.

How to make cauliflower pancakes

Place a small saucepan with a liter of water on the stove, add a teaspoon of salt. Turn on the heat and let the water boil. If desired, bay leaves, allspice and other spicy spices can be added to the water. These spices will add flavor to your cauliflower fritters. Meanwhile, separate a small head of cauliflower into inflorescences.

Place the cabbage in boiling water and blanch for 3-5 minutes over medium heat. This step is done to ensure that the texture of the pancakes is tender and soft.

Place the cabbage in a colander and let it cool for a few minutes. Then, using a coarse grater, grate the cauliflower into a clean container.

You can also grate or puree the cauliflower in a blender or food processor.

To hold the cabbage mass together, place one large egg in a bowl, add flour and a handful of semolina. Alternatively, you can add a handful of grated cheese to these pancakes for a little extra kick.

In the summer, you can add grated zucchini; my family loves such variations.

Add chopped dill and parsley to the mixed cabbage mixture. Throw a finely chopped clove of garlic into the bowl with the cabbage.

To add airiness to the pancakes, you can add baking powder to the cauliflower.

As for the use of aromatic spices, everything is up to your taste. This time I added a mixture of different spices called dry adjika. It contains many aromatic herbs that are combined with both vegetable and meat dishes.

The cabbage mass is ready to start frying the pancakes. To do this, the pan must be well heated. Pour vegetable oil into the frying pan. Place the pancakes in small portions into the frying pan.

On medium heat on the stove, cook the cauliflower fritters until golden brown and delicious.

Serve cauliflower pancakes with sour cream or other sour cream-based sauce.

Cooked pancakes are best served hot or warm. This recipe is basic. You can add to the pancake dough: grated cheese, green onions, grated carrots, zucchini, finely chopped mushrooms.

There are many recipes for vegetable pancakes and cutlets. Today I invite you to try incredibly tender, tasty and juicy cauliflower pancakes. They can become not only an appetizer or a full-fledged main course, but also a side dish for or. Only fresh cauliflower is suitable for making these pancakes, so make it before cabbage goes up in price. The amount of onions, fresh herbs, salt and spices can and should be adjusted to your taste. Additionally, you can add grated hard cheese or ham to the dough, it will turn out even more satisfying and tastier.

Ingredients:

500 g cauliflower
2 chicken eggs
1 onion
80 g wheat flour
75 ml vegetable oil
3-5 sprigs of fresh parsley
0.5 tsp. table salt
1 pinch ground black pepper
1 pinch ground paprika

How to make cauliflower fritters:

Let's separate the cauliflower into small inflorescences.

Pour a sufficient amount of water into a small saucepan or saucepan, place the dish on the fire and bring to a boil. Then transfer the cabbage inflorescences to boiling water and boil them over medium heat for 5-7 minutes after boiling again. Place the boiled cauliflower in a sieve or colander to cool to room temperature.

Cut the boiled cauliflower into small pieces. Transfer the chopped vegetables into a deep bowl.

Peel the onion and cut into small cubes. Add the onion to the bowl with the cauliflower.

To make cauliflower pancakes even tastier and more aromatic, add finely chopped dill and parsley to the vegetables.

Beat two chicken eggs into the mixture.

Mix the dough thoroughly until all the ingredients are combined.

Heat odorless vegetable oil in a wide frying pan. Using a tablespoon, place the finished dough into the pan, forming round pancakes.

Fry the cauliflower pancakes over low heat until golden brown, 4-5 minutes. Then carefully turn the vegetable pancakes over and cook on the other side until cooked.

Place the finished cauliflower pancakes on a plate lined with paper napkins to remove excess oil. We will serve tender and tasty cauliflower pancakes with sour cream, ketchup or other favorite sauce. They are good both warm and chilled.

Don't pass by! Unusual does not mean tasteless! I suggest trying cauliflower pancakes - tender, unique, with a slight hint of cheese and a slightly garlicky aroma. For me personally, they are wonderful both hot and cold. Do not forget that cauliflower is in first place in terms of digestibility by the body among all other vegetables. It is simply ideal for baby food.

Total cooking time – 45 minutes
Active cooking time – 25 minutes
Cost – 2 $
Calorie content per 100 g – 91 kcal
Number of servings – 3-4 servings

How to make cauliflower fritters

Ingredients:

cauliflower – 400 grams(small head of cabbage)
egg - 2 pieces
cheese – 30 grams(hard varieties)
flour – 60 grams
water – 50 grams
garlic – 2 cloves
parsley – 1 tablespoon(fresh chopped)
salt - to taste
pepper - to taste
sour cream - optional
vegetable oil– for frying

Preparation:

Place cauliflower in boiling water and cook until tender, about 4 minutes. To keep the color lighter, add a teaspoon of sugar. Drain the water, let our cabbage cool a little and cut off the inflorescences.

Next, take a large knife and chop it up, but not fanatically. No blenders! There should just be small pieces.

Three cheese on a fairly fine grater. Grind the garlic - I always put it through a press. Sift the flour into a bowl, add eggs, cheese, chopped parsley, water (for example, the one in which our cabbage was cooked), salt, pepper and mix everything well. Although the dough contains cheese, which initially slightly salts it, this dish still loves salt, so just taste it lightly to see if you have enough salt.

Heat a frying pan with a small amount of vegetable oil. Spoon out the dough and lightly shape our pancakes. Fry for a few minutes on each side until golden brown. Since the cabbage was boiled, frying does not take much time.

It is very good to serve pancakes with sour cream, to which you can add chopped herbs and a little garlic. Bon appetit!

Today we will talk about such a delicious dish as. just like zucchini, it is ideal for making pancakes and pancakes. With it you can prepare both thin pancakes with milk and fluffy pancakes with kefir. Cauliflower pancakes, the step-by-step recipe for which I want to offer you today, will be prepared with the addition of kefir.

Cauliflower pancakes prepared with the addition of yeast also turn out tall and fluffy. Yeast pancakes are prepared a little differently. First, prepare yeast dough, to which boiled cauliflower is then added.

Cauliflower pancakes, recipes for which can be found on the Internet, are amazing in their variety. In addition to the basic recipe, there are many other recipes for cauliflower pancakes. Recipes such as cauliflower and broccoli pancakes, cauliflower pancakes with cheese, bell peppers, herbs, and zucchini are popular.

During Lent, you can prepare lean cauliflower without eggs, and to make them even less caloric, recipes for cauliflower pancakes in the oven will come to the rescue. This is not a complete list of all recipes. By the way, I would like to mention here that for their preparation you can use different types of flour or not use it at all. Proponents of proper nutrition use ground flax seeds instead.

Today I want to offer you a simple and quick recipe for cauliflower pancakes with kefir.

Ingredients:

Cauliflower – 500 gr.,
Eggs - 1 pc.,
Onions - 1 pc.,
Dill – 10-20 gr.,
Kefir – ¾ cup,
Wheat flour - 1.5 cups,
Salt - half a teaspoon,
Soda – 0.5 teaspoon,
Ground black pepper - a pinch,
Sunflower oil

Cauliflower fritters - recipe

Once all the ingredients have been prepared, you can begin preparing the cauliflower pancakes. The first thing you need to do is boil it. To do this, cut off the inflorescences and branches from the head of cauliflower. Place them in a saucepan. Fill with water. Add a pinch of salt. Boil the cauliflower for about 5-7 minutes. Drain the water. Let the cauliflower cool.

After it has cooled, cut it into smaller pieces with a knife. Place in a bowl.

Use an immersion blender to puree it.

If you don't have a blender, mince the cauliflower or grind it in a food processor. Beat the egg into the bowl with the puree.

Pour in kefir. To make cauliflower pancakes, you can use sour milk instead of kefir.

Mix all pancake ingredients with a fork.

Peel the onion. Grate it on a fine grater or grind it to a puree, cutting it into 2-4 parts in a blender bowl. You can cut the onion into small cubes and add it, but then pieces of onion will end up in the pancakes, which is not very tasty. So, add onion puree to the cauliflower and kefir pulp.

Rinse the dill sprigs with cold water. Chop them finely. Add chopped dill to the rest of the ingredients.

Instead of dill, you can add fresh parsley or some other herbs - cilantro, basil, thyme, hyssop, marjoram. With each of these herbs, the cauliflower will taste different. Mix the pancake mixture.

To ensure that we get very fluffy and tasty cauliflower pancakes with kefir, we will use soda for this. Since we already have kefir in the pancakes, there is no need to quench the baking soda additionally.

Add salt to taste.

After adding soda and salt, it is advisable to mix the pancake mixture again, and only then add flour. To prepare these cauliflower pancakes, you can use either wheat flour, rice flour, oat flour, corn flour or rye flour. You can try mixing different types of flour in certain proportions.

In this recipe I used premium wheat flour. Be sure to sift the flour before adding it to the pancake batter. This way you will be sure that there will be no “surprises” in it, and besides, baking with sifted flour turns out tastier.

After adding flour, mix the mixture thoroughly until the lumps of flour are completely dissolved.

I would like to draw your attention to the fact that the dough for cauliflower pancakes should be quite thick. If you scoop it into a spoon and turn it over, it will flow out in thick ribbons. If you see that the dough is a bit liquid, then add more flour. If you make the dough liquid, the pancakes will not turn out so fluffy.