How To Make Cauliflower Fritters

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Vegetable Fritters are deep fried snacks which can be accompanied with Mint or Tomato and Fresh Coriander Leaves Chutney. They are very popular here in Mauritius and you can use any vegetable such as potato, cauliflower, eggplant, onion, and cabbage to make them.

They are normally dipped in a batter, then fried in low heat.

Today, I'm going to share with you the recipe of Cauliflower Fritters. I do make them often and we take them during tea time in the afternoon. They are very tasty and nutritious too as Cauliflower has its own health benefits. It is a very good source of Vitamin C and helps in decreasing inflammation.

So, let's see first what you will need.

Many people do use saucepan to fry the fritters but you will be more comfortable if you use a Deep Fryer.

This Russell Hobbs Stainless Steel Professional Deep Fryer  provides appropriate temperature to vegetables, cakes, bread, fish, meat and poultry. So, you don't have to live exclusively on chips. As it is made of stainless steel, it is even more easier to be cleaned. You can cook up to 1.2 kg of food as the capacity of the bowl is 3.2 litres and yes, you can control the temperature too.

So, this is the best fryer which you can use to fry your fritters and that also in the easiest way.


1 small Cauliflower washed and cut into pieces
2/3 cup of Chickpea Flour
2/3 cup of Plain Flour
2/3 cup of Self-Raising Flour
1 tsp of Pepper Powder
1 tsp of finely chopped Green Chillies
1 tbs of finely chopped Coriander Leaves
2 finely chopped Onions
21/2 cup of cold Water
Oil for deep frying
A pinch of Food Color
Salt to taste


-  Combine all the flours and add salt, green chillies, coriander leaves, onions, food color and pepper powder.
-  Slowly add the cold water while whisking the batter until it becomes a medium light consistency.
-  Let the batter sit for 10 to 15 minutes.
-  Dip the cauliflowers in the batter one by one and slip them into the hot oil.
-  Fry until the fritters become of a golden brown color.
-  Remove them and let the excess oil drains out.

Serve immediately with either chutneys or sauces.

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