Cauliflower Griddle Cakes

Name: Cauliflower Griddle Cakes | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 12
Ingredients: Lemon wedges, for serving; 1/2 pound piece of Parmigiano-Reggiano cheese; 4 Tablespoons extra-virgin olive oil, or as needed; 1/2 cup all-purpose flour; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 1 tablespoon baking powder; Zest of 1 lemon; 2 large eggs; 1/2 cup fresh sheep’s-milk ricotta; 4 scallions, very thinly sliced; 2 garlic cloves, very thinly sliced; 1 medium cauliflower, leaves removed

KitchenAid Chef

Serving

12

Ingredients

Lemon wedges, for serving

1/2 pound piece of Parmigiano-Reggiano cheese

4 Tablespoons extra-virgin olive oil, or as needed

1/2 cup all-purpose flour

Kosher salt and freshly ground pepper

1 tablespoon baking powder

Zest of 1 lemon

2 large eggs

1/2 cup fresh sheep’s-milk ricotta

4 scallions, very thinly sliced

2 garlic cloves, very thinly sliced

1 medium cauliflower, leaves removed

Step by step

Grate the raw cauliflower on a box grater into small pieces.
In a large bowl, combine the cauliflower, garlic, scallions, ricotta, eggs, lemon zest, baking powder and 1 teaspoon each of salt and pepper. Stir well, then stir in flour until just incorporated.
Heat 1 tablespoon olive oil in a sauté pan or on flat top griddle. Working in batches, add 2-tablespoon mounds of the cauliflower batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Continue with remaining olive oil and batter.
Transfer fritters to serving plate, grate the Parmigiano-Reggiano over them and serve right away with lemon wedges.