Cauliflower Fritters, Just Like My Mom Makes Them
·Prepare the cauliflower
Remove the green leaves from the cauliflower, break it into florets and boil until soft in salted water. Drain and pat dry. Let it cool, then mash it.
Whisking
Separate the eggs into yolks and whites. Whisk the whites into stiff peaks. Stir the yolks into the mashed cauliflower. You can add other ingredients too — I added corn.
Add the flour
Gradually stir in the flour. You might not need the full 200 g, or you might need even more — it all depends on the size of the cauliflower and how soft it is.
Mix everything together
Carefully fold in the beaten egg whites, adding a bit more flour if needed. Season with salt, nutmeg, pepper and crushed garlic. Finally, add diced English bacon, chopped parsley and coarsely grated gouda.
Frying
Heat oil in a pan and fry small fritters. Serve with garlic dip and fresh vegetables. Add some potatoes on the side for a perfect summer lunch.
