Want to try something different with cauliflower this season? My friend Sue McEnroe, a food technology teacher, created this recipe for her class. The fritters were an instant hit and she has kindly offered to share the recipe with Midlifexpress. Thanks Sue. Yum!
½ cauliflower, cut into small florets
¼ cup (65 mls) milk
30g (1 1/2 tablespoons) cornflour. If you don’t have cornflour use plain flour instead.
1/3 cup plain flour
¼ tsp baking powder. If you have no baking powder, substitute self-raising flour instead of the plain flour & baking powder.
125g haloumi cheese, cut into 1cm cubes or grated. You can use firm fetta for this, too – it will give a different texture but is still yum.
1 tsp chopped mint — or sage, thyme, parsley, chives – anything you have. Spring onions are also delicious.
Olive oil to shallow fry.
Salt & pepper to taste. Check the saltiness of your haloumi before adding any salt to the batter. I find some brands of haloumi to be quite salty; others less so and, if that’s the case, I add a little salt to the batter mixture.
1. Boil cauliflower florets in salted water for 5 mins or until soft, then drain.
2. Mash the cauliflower roughly.
3. Whisk milk, egg, flours, and baking powder together and add to the mashed cauliflower and mix well.
4. Fold in haloumi, mint (or whatever chopped herbs you have), salt and pepper.
5. Heat oil in a large, non-stick frypan over medium heat.
6. Add tablespoons of the mixture to the pan in batches, and fry for 2-3 minutes until golden. Turn over and cook until golden on the other side as well.
7. Drain on absorbent paper.
Makes approximately 14 fritters.
Serve & enjoy! This is delicious with tomato chutney or relish.