How to make
Begin by preparing the cauliflower. Cut it into florets and cook them in salted boiling water until tender. Once softened, drain very well to remove all excess moisture, then mash with a fork to achieve a coarse texture. Avoid over-pureeing, as a slightly chunky consistency helps improve the final texture.
Finely chop the onion and garlic, then add them to the cauliflower. Add the eggs, flour, breadcrumbs, chopped parsley, salt, black pepper, and smoked paprika. Mix everything thoroughly until a thick and cohesive mixture forms.
Using your hands, shape the mixture into flat patties of even size. If the mixture feels too soft, let it rest briefly so the breadcrumbs can absorb moisture.
Heat oil in a frying pan over medium heat. Carefully place the patties into the hot oil and fry until golden brown on one side, then flip and cook the other side until evenly crispy.
Remove the fritters and place them on paper towels to drain excess oil.
Serve warm with a fresh salad or a yogurt-based sauce for a complete and satisfying meal.
Give them a try and enjoy a delicious vegetarian favorite! Don’t miss our creamy cauliflower with béchamel sauce and this rich cauliflower cream soup.
