3tablespoonvegetable oil- olive oil, canola oil - to fry
1/2cupGrated Mozzarella- optional if paleo
Cut the cauliflower florets of one small cauliflower head.
Place the florets into a food processor with the S blade attachment.
Process until it forms a fine cauliflower rice.
Measure 2 1/2 cups of packed grated cauliflower and place into a large mixing bowl.
Add eggs, almond flour, fresh herbs, salt and chili flakes and grated cheese.
Combine with a spatula until it forms a fritter batter that holds together.
Use your hands to shape small fritters - you should make about 16 medium fritters with this recipe. The smaller and thinner they are the faster it will fry. Make sure you squeeze the batter very well into your hands to first form a ball.
Place the cauliflower ball onto a plate covered with parchment paper and flatten with your hand - about half cm thick, 5 cm diameter.
In a frying pan, under medium heat, warm the vegetable oil.
When the oil is hot add the cauliflower fritters and cook for at least 3-5 minutes on one side before flipping them on the other side.
Fry 3 more minutes on the other side and remove them from the pan when perfectly fried.
Cool down on a plate covered with absorbent paper to remove the excess of oil.
Repeat until all the fritters are cooked. You may have to adjust the oil level for the following fritter adding 1-2 tablespoons of extra vegetable oil.
Serve hot with mashed avocado on top or as a vegetarian burger patty.
Storage: If you made too many of them, store the fried fritters in the fridge in an airtight container. Rewarm in a frying pan within 3 days without oil. You can also rewarm them in a warm oven or microwave but you will lose their crispiness.Freezing: The batter can be frozen in a whole batch or already shaped in fritters. Simply defrost the day before using. Defrost in the fridge and fry following instructions above.Paleo option: replace the 1/2 cup of gluten-free breadcrumb by 3/4 cup almond meal Baking: Place the fritters on a cookie sheet covered with parchment paper. Spray oil on the paper and arrange the fritters leaving half thumb between each fritters. Bake at 350 F (180 C) for 15-20 minutes or until crispy and firm. For extra crispiness, flip over and bake for 5 more minute on the other side.Recipe makes 16 fritters, serve 4 per person.