Cauliflower Feta Fritter

Vegetarian

Serves 4 people

40 min prep

30 min cook

Fritters are an easy way to use up leftover vegetables and a family favourite. This recipe is paired with a dipping sauce made from our Anathoth Farm Cauliflower Pickle to boost the flavour and goodness.

By Barker's

Lunch,

Breakfast

Ingredients

2 Eggs, lightly beaten
4 Tbsp Milk
1/2 cup Flour
1 Tbsp Olive oil
1 Onion, finely chopped
2 Garlic cloves, crushed
600g Cauliflower, finely chopped
6 Tbsp Anathoth Farm Cauliflower Pickle
100g Feta
125ml Sour cream

Method

In a bowl, whisk egg and milk together, then add flour and whisk to a smooth batter. Set aside for at least 30 minutes. (You can also make the batter ahead of time and keep in the fridge for up to 3 hours.)
Heat oil in a large frying pan over a low/medium heat and cook the onion, garlic and cauliflower, with a sprinkle of salt, for 10 minutes until softened. Transfer to a bowl and set aside to cool.
Once cooled, fold into batter, along with 4 tablespoons of the Anathoth Farm Cauliflower Pickle and crumbled feta. Stir to combine.
Heat some oil in a frying pan over a medium/low heat and fry large spoonfuls of the mixture for 4-5 minutes each side until golden. Tip: Cook them in batches and keep warm in the oven until you’re ready to serve.
To create a dipping sauce, stir the remaining 2 tablespoons of the Anathoth Farm Cauliflower Pickle through the sour cream or yoghurt, along with half of the mint.
Serve the sauce on the side with the fritters scattered with the remaining mint. Enjoy with a salad of your choice.