So in my quest to get back to religiously following Weight Watchers Points, I found this recipe for Cauliflower Fritters on SkinnyTaste. And since I can’t eat potatoes (stupid allergy, body just doesn’t like them), I’ve really enjoyed substituting cauliflower as a potato-like substance. I’ve done mashed cauliflower, so onto cakes.
I love how they post the nutritional information:
Servings: 12 • Size: 2 fritters • Old Points: 2 pts • Points+: 3 pts
Calories: 108.9 • Fat: 6.6 g • Protein: 3.8 g • Carb: 9.4 g • Fiber: 2.1 g
The recipe calls for:
- 4 cups steamed cauliflower (roughly chopped)
- 2 cloves garlic, crushed
- 1 cup whole wheat flour
- 2 eggs
- 1/2 cup Pecorino Romano
- 1/4 cup parsley, finely chopped
- 1/4 cup hot water
- salt and pepper
- 1/4 cup olive oil
I skipped out on the parsley, not a fan, and couldn’t find Romano at Kroger, so I went with this cheese blend that included it.
My biggest challenge is crushing the garlic cloves because I don’t have a garlic crusher. I managed to do a decent job, but it wasn’t the greatest.
In a large bowl, combine cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper. Add water so that batter becomes slightly more dense than pancake batter.
On medium-low heat, add 1 tbsp of oil in a 10 inch skillet coating bottom of the pan.Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time. Cook until golden brown, turn and cook another few minutes. Add a little more oil to the pan, and repeat with the remaining batter.
Makes 24 fritters.
I didn’t make 24 fritters, so I’ll figure out where I went wrong next time. But all in all, for a cooking challenged person like myself, this was pretty easy to make. I made it a smidge bland, and since it tastes like potatoes to me, I think I’ll dip this in some ketchup! I had one more point to use, why not?