Cauliflower & Feta Cheese Fritters – Alida Ryder

Alida Ryder's Cauliflower & Feta Cheese Fritters

Alida Ryder’s Cauliflower & Feta Cheese Fritters

Alida Ryder says, “I have stumbled upon something pretty freaking awesome here. It turns out that cauliflower is indeed the most versatile ingredient in the world and should there ever be a zombie apocalypse, I hope to find myself on a cauliflower farm because seriously, there is nothing you can’t do with a cauliflower. I have been expanding my love affair with this humble vegetable lately and have used it chopped up as rice, roasted and drenched in bechamel sauce, blended until smooth in soup, mashed it with butter, fried until golden and crispy and stirred into creamy risotto. I didn’t really think I could do anything else with it and this idea hit me. Why not turn my favourite vegetable into a delicious fritter? Why not add a bit of garlic, parsley and oooh Feta cheese? Why not serve it drizzled with fresh lemon juice? Can you tell I got excited?”

Cauliflower & Feta Cheese Fritters

Preparation time 10 minutes
Cooking time 40 minutes
Total time 50 minutes
Serves: 15-20 fritters


2 heads cauliflower, trimmed into small florets
2 tablespoons olive oil
salt & pepper to taste

for the fritters
2 extra-large eggs
½ cup flour
¼ cup milk
1 cup crumbed feta cheese
½ garlic clove, crushed
large handful flat leaf parsley, chopped
salt & pepper to taste
oil, for frying

Pre-heat the oven to 200°c.
Place the cauliflower on a large baking tray then drizzle with the olive oil and season with salt and pepper.
Place in the oven and allow to roast for 15-20 minutes until the cauliflower is just cooked and have started to char around the edges.
Remove the cauliflower from the oven then mash with a potato masher until the florets are roughly the size of corn kernels. Allow to cool slightly.
In a large mixing bowl, whisk together the eggs, flour and milk then fold in the feta cheese, garlic, parsley and cauliflower. Season to taste.
Heat a large frying pan over medium heat. Add a splash of oil and fry spoonfuls of the batter until golden brown and cooked through on both sides.
Serve with lemon wedges.

Michael’s wine recommendation – CLICK HERE

Zonnebloem Merlot 2013

Zonnebloem Merlot 2013

Alida Ryder

Alida Ryder

Alida Ryder is one of my favourite food people.  Excellent cook, recipe developer, great photographer.  Her website has a huge following and she is doing things she could only have dreamed of a few years ago.  She’s written two books Simple & Delicious and Cook from the heart.  Click here to go to her fabulous website. Click here to buy her first e-book.

May 4th, 2015|Categories: Recipes|Tags: , , |