A great snack or side dish. I have included anchovies and cheese in my fritters but you don't need to include them if you want the fritters to be vegetarian. Makes 16 fritters.
Author: www.amaltesemouthful.com
Cuisine: Maltese
Serves: 16
Ingredients
1 cauliflower cut into 4 pieces
4 small potatoes cut into quarters
1 onion finely chopped
2 garlic cloves crushed
zest of ½ lemon
2 tablespoons grated hard cheese
50 grams flour
2 eggs lightly beaten
1 tablespoon finely chopped parsley
5 black olives chopped
5 anchovies chopped
1 teaspoon capers
Salt and pepper
Oil for frying
Lemon wedges to finish
Instructions
Place the potatoes and cauliflower in a pot of water which has been seasoned with salt. Bring to a boil then reduce to a simmer for 12 minutes.
While the potatoes and cauliflower are cooking, fry the onion and garlic, on medium heat for five minutes in a frying pan with olive oil.
Drain the potatoes and cauliflower in a colander.
Place back in the pot and combine all the other ingredients (except the lemon wedges).
Season with salt and pepper.
Mash gently with a fork or masher.
Spoon tablespoons of the mixture into a frying pan with a ½ cm layer of olive oil on low heat. If you have a clear lid then put this on to retain the heat.
Fry on each side for about 7 minutes or until browned on each side.
When flipping over also make sure to put your spatula right under the fritters. A crust would have formed underneath and it is important that this is kept intact before flipping over.
Serve with lemon wedges.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/cauliflower-fritters-pulpetti-tal-pastard/