(makes about 20)
- ½ large cauliflower
- 300g (10oz / 2 cups) self-raising flour
- 100g (3½ oz / 1 cup) grated parmesan cheese
- 1 garlic clove, crushed
- 3 tbsp chopped Italian (flat-leaf) parsley
- 3 eggs, lightly beaten
- olive oil, for frying
Break up all the cauliflower into small pieces. Bring a pot of salted water to the boil, add cauliflower and cook until soft. Drain and cool in a bowl.
Add flour, cheese, garlic, parsley and some salt and pepper to the cauliflower and mix lightly. Add beaten eggs and mix again. if the mixture is too dry, add a little water.
Heat enough oil to cover the base of a frying pan over medium heat. When hot, add tablespoons of the mixture, taking care not to overcrowd them. Cook until golden, turn over and flatten slightly with a fork. Cook on the other side until golden and cooked through to the centre.
Serve hot or at room temperature as a pre-dinner snack. I can proudly announce that my fritters turned out very nicely and will be replicated for the next set of dinner guests!