A delicious and easy way to get vegetables into your diet, these fritters work for breakfast, lunch or dinner. Cauliflower is an amazing source of Vitamin C and is packed full of phytonutrients (if not boiled to death!). Don’t have zucchini or cauliflower in the fridge? Just substitute whatever vegetables you do have, it all works. We served them with a fried egg on top but they’d also go well with avocado and smoked salmon, or mushrooms and goats cheese. This recipe makes about 12 fritters.

You will need

  • Half a head of cauliflower cut into florets
  • 3 x zucchini
  • Clove of garlic chopped or tsp minced garlic
  • 3 eggs
  • 2 cups wholemeal flour
  • 3/4 cup water
  • 1 cup grated Parmesan
  • Salt and pepper to taste
  • Olive oil for frying


What you do
We didn’t have a food processor so we cooked the cauliflower for five minutes until soft and then chopped it into very small pieces. The zucchini was grated. If you do have a food processor, you could blitz the raw cauliflower and zucchini into small pieces. Then add all the other ingredients and stir to combine. Heat the olive oil in a saucepan and fry fritters in batches, keeping the completed ones in a warm oven and serve hot.

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Category

Breakfast, Lunchbox, Snacks, Vegetarian

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