Crispy Cauliflower-Carrot Fritters with Smoky Garlic Aioli
Crispy Cauliflower-Carrot Fritters with Smoky Garlic Aioli might be a good recipe to expand your side dish recipe box. One portion of this dish contains approximately 6g of protein, 11g of fat, and a total of 165 calories. This recipe serves 8. For 65 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of water, cayenne pepper, green onions, and a handful of other ingredients are all it takes to make this recipe so delicious. Many people made this recipe, and 18765 would say it hit the spot. It is brought to you by Oh My Veggies. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns an amazing spoonacular score of 80%. If you like this recipe, take a look at these similar recipes: Cauliflower-feta Fritters With Smoky Yogurt, Pomegranate, Zucchini Fritters with Herb-Garlic Aioli, and Crispy Broccoli-Carrot Fritters with Yogurt-Dill Sauce.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 cup matchstick-cut carrots
3/4 cup raw cashew pieces, soaked for 4 to 8 hours
2 cups cauliflower florets
1/8 teaspoon cayenne pepper (optional)
1 egg, lightly beaten
1/2 cup all-purpose flour
1 clove garlic
2 green onions, thinly sliced
2 tablespoons lemon juice
2 tablespoons olive oil
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
Salt and pepper to taste
1/2 teaspoon smoked paprika
1/4 cup + 2 tablespoons water
4 cups water
Equipment:
sauce pan
paper towels
cutting board
bowl
frying pan
spatula
blender
Cooking instruction summary:
Combine the water, cauliflower, and carrots in a medium saucepan and bring to a boil. Cook for 4 minutes, then drain well. Place the cauliflower and carrots on a few layers of paper towels and pat dry. Transfer to a cutting board and finely chop.Place the chopped veggies in a large bowl; add flour and stir to coat. Fold in the cheese, salt, pepper, green onions, and egg.Heat the olive oil in a large skillet over medium-high heat, swirling to coat. Put the fritter mixture into the skillet 1/4 cup at a time, using a spatula to flatten each fritter into shape. Cook until golden brown, about 4 minutes, then carefully flip over and cook for about 4 minutes more. Transfer to a paper towel-lined plate to absorb excess oil if needed.Drain and rinse the cashews. Combine the cashews, garlic, lemon juice, paprika, and 1/4 cup of water in a blender and blend until smooth. If needed, add additional water 1 tablespoon at a time. Season with salt and pepper to taste and serve with the fritters.
Step by step:
1. Combine the water, cauliflower, and carrots in a medium saucepan and bring to a boil. Cook for 4 minutes, then drain well.
2. Place the cauliflower and carrots on a few layers of paper towels and pat dry.
3. Transfer to a cutting board and finely chop.
4. Place the chopped veggies in a large bowl; add flour and stir to coat. Fold in the cheese, salt, pepper, green onions, and egg.
5. Heat the olive oil in a large skillet over medium-high heat, swirling to coat.
6. Put the fritter mixture into the skillet 1/4 cup at a time, using a spatula to flatten each fritter into shape. Cook until golden brown, about 4 minutes, then carefully flip over and cook for about 4 minutes more.
7. Transfer to a paper towel-lined plate to absorb excess oil if needed.
8. Drain and rinse the cashews.
9. Combine the cashews, garlic, lemon juice, paprika, and 1/4 cup of water in a blender and blend until smooth. If needed, add additional water 1 tablespoon at a time. Season with salt and pepper to taste and serve with the fritters.
Nutrition Information:
covered percent of daily need
