Not flowers of the fragrant type more a combination of cauliflower and broccoli. These are a great weekend brunch/lunch dish or a quick and easy dinner.
Makes approx. 8 medium sized fritters
2 cups cauliflower florets (bite sized pieces)
3 cups broccoli florets (bite sized pieces)
1 large egg
¼ cup flour
¼ cup chickpea flour
1/3 cup finely grated parmesan cheese
Pinch caraway seeds ½ tsp salt, plus more to taste
Freshly ground pepper
Oil for frying
Begin by preparing the cauliflower and broccoli. I like to keep them bite size pieces as I like to keep the texture of the vegetables but you also need the fritters to stay together. I also use the stems of the broccoli to add wonderful texture and more flavour. I peel off the tough outer layer and then slice then into thin rounds.
Steam your cauliflower first until tender, this will only take a matter of minutes and then continue with the broccoli and stems. It is important not to overcook it as you don’t want mushy vegetables.
In a large bowl, lightly beat your egg. Add the flour, cheese, caraway seeds, salt and pepper. Then, add the cooled cauliflower and broccoli. Using a potato masher, mash the vegetable just a little as you’re looking to keep the bits recognisable, but small enough that you can press a mound of the batter into a fritter in the pan. Once mashed a bit, gently fold the ingredients together the rest of the way with a spoon. Adjust seasonings to taste.
Heat a large, heavy fry pan over moderate heat. Once hot, add a good glug of oil, about 2 to 3 tablespoons. Once the oil is hot scoop a dessert spoon of the batter and drop carefully into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving space between each.
Once golden underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.
Transfer briefly to paper towels to drain, then to a serving plate if you’ll be eating them shortly or a baking tray in a warm oven if you’d like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed.
Serve with lemon and lightly salted yoghurt.