Crisp Cauliflower Fritters

I sure do love me some fritters! And these were really good! I read the online reviews, and most people said the fritters didn’t want to hold together, so they added bread crumbs, so that’s what I did (panko). The only steam-in-bag cauliflower I could find had garlic in it, which probably helped jazz things up a bit (online reviews also said these were a little bland). These turned out really well! Yeah, they were still a little delicate to flip over, but I didn’t have any problems. Don’t forget to make the sauce!

rating: 9

Crisp Cauliflower Fritters
(Cooking Light, March 2014)

serves 4

Ingredients:

1 (10-ounce) package steam-in-bag fresh cauliflower florets
1/2 cup prechopped onion
2 tablespoons whole-wheat flour (I used white flour)
2 teaspoons minced fresh garlic
5/8 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1/4 teaspoon grated lemon rind
3/4 cup refrigerated shredded hash brown potatoes
2 ounces white cheddar cheese, shredded (about 1/2 cup)
2 large eggs, lightly beaten
2 teaspoons olive oil
1/4 cup plain 2% Greek yogurt
2 tablespoons minced green onions
2 tablespoons canola mayonnaise
2 teaspoons fresh lemon juice

Directions:

1. Prepare cauliflower according to directions. Place in a bowl; mash with a potato masher. Stir in onion, flour, garlic, 1/2 teaspoon salt, pepper, rind, potatoes, cheese, and eggs. Form into 8 patties. Heat a large nonstick skillet over medium-high heat. Add oil; swirl. Cook patties 4 minutes on each side. Combine 1/8 teaspoon salt, yogurt, and remaining ingredients; serve sauce with fritters.

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