Cauliflower fritters

Appetizing pancakes from boiled cauliflower. Cabbage florets are crushed and mixed with chopped onions and fresh herbs, as well as eggs and flour. Vegetable pancakes are tender and fragrant.

Ingredients

• Cauliflower - 450 g
• Onion - 100 g
• Fresh parsley - 5-10 g
• Eggs - 2 pcs.
• Flour - 75 g (3-4 tablespoons)
• Salt - 0.5 tsp (to taste)
• Ground black pepper - on the tip of a knife (to taste)
• Vegetable oil - 60-80 ml
• Lettuce leaves (for serving, optional) - 2-4 pcs.

Directions

1. Prepare food. Cauliflower can be used fresh or frozen.
2. Rinse and separate the cauliflower into small florets.
3. Boil 1 liter of water in a saucepan. Place cabbage florets in boiling water. Bring the water to a boil again and cook the cabbage for 7-10 minutes, until tender. The cabbage florets should become soft but retain their shape. Throw the prepared cabbage on a sieve, pour over with cold water and let the water drain.
4. (Do not defrost frozen cabbage first, cook for about 4-6 minutes after boiling.)
5. Finely chop the cabbage florets.
6. Place the chopped cabbage in a bowl.
7. Peel the onion and cut into small cubes. Chop the parsley. Add chopped onion and parsley to cabbage. Add salt and ground black pepper.
8. Crack the eggs into the bowl with the cabbage and add the flour.
9. Mix well.
10. Heat a skillet over medium heat and brush with vegetable oil. In portions, approximately 1 tbsp. spoon, put the resulting dough in a pan, forming pancakes. Reduce the heat slightly and fry the cabbage pancakes for 5-6 minutes, until golden on one side.
11. Then turn the pancakes over and fry for another 4-5 minutes on the other side.
12. Place the cooked cabbage pancakes on a paper towel to absorb excess oil.
13. From the indicated amount of products, I usually get 12-14 pancakes.
14. Optionally top the cauliflower pancakes with fresh herbs (I use lettuce leaves). You can serve vegetable pancakes with some kind of sauce.
15. Bon appetit!