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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Cauliflower Fritters

Cummulative Rating
N/A
Servings
Makes 20 appetizers.
Difficulty
Medium

Ingredients

1/2 head of cauliflower, cut into short 1/2 inch wide florets
2 large eggs
2 Tablespoons gf flour
1 Tablespoon Italian parsley, chopped
1 Tablespoon fresh chives, chopped
1/4 teaspoon ground coriander
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch of freshly grated nutmeg
1-2 Tablespoons olive oil
2 oz. thinly sliced gf smoked salmon
1/4 cup creme fraiche
Fresh dill for garnish

Directions

Cook the cauliflower in a 4 quart pan of salted boiling water, uncovered, until tender, about 6-7 minutes. Drain the cauliflower and transfer to a bowl of ice water. Let sit for 2-3 minutes then drain and pat cauliflower dry with paper towels.

Lightly mash half the cauliflower florets in a bowl with a fork. Gently stir in the remaining florets. In a medium bowl, whisk together the eggs, gf flour, parsley, chives, ground coriander, salt, pepper and nutmeg. Add the cauliflower to the mixture and stir to combine.

Heat 1/2 tablespoon of oil in a large heavy non-stick skillet over medium heat. Working in batches to avoid over-crowding, drop heaping tablespoons of the cauliflower mixture into the skillet, patting each lightly with the back of a spoon to flatten slightly. Fry, turning once until golden and cooked through, about 2 minutes per side. Transfer cooked fritters to a platter. Add more oil to the skillet between batches as needed.

Top each fritter with a piece of salmon and dollop with creme friache. Garnish with fresh dill and serve.

Tips

We used The Gluten Free Pantry’s Country French Bread flour for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.

Recommended Tools

#40 Gluten Free Pantry French Bread Flour Mix (bulk)