Move Over Zucchini Fritters There's a New Kid in Town!!
We've all seen those packages of frozen cauliflower rice in our freezer sections. They popped up everywhere when riced veggies became popular, especially cauliflower. Mashed cauliflower as a substitute for mashed potatoes, cauliflower rice pizza crusts and fried cauliflower rice. I will say I love cauliflower florets breaded with flour, corn meal and spices and fried in a little evoo or coconut oil, or cauliflower with vinegar and butter and of course cauliflower mac and cheese. I think however, broccoli has been favored more through the years for one reason or another and cauliflower has just started in the last couple years to come on strong and that's fine by me.
Today I decided to make a cauliflower, shredded carrot and cheese fritter to go with roast chicken for a change of pace. I never champion products in my blog but today is an exception. I refuse to bother to make my own cauliflower rice when I can buy it already done and save so much time and aggravation and mess (yes, I tried it and it was no fun). My favorite brand is green giant cook in the bag. As with any fritter made from a water-based veggie it has to be well drained and squeezed the death out of or your fritter will disintegrate when frying or baking. The 10 oz bag makes about 1 1/2 cups after all is said and done.
As in any recipe, the amounts you use will depend on the size of your family and what you have on hand at the time. I write what I personally have done, and it is up to you to go from there.
Here is what I did today:
Mixed well my precooked, dried squeezed bag of cauliflower rice (according to directions on the bag)
1 cup of shredded carrots (you can buy carrots shredded these days also if you so desire)
1/2 cup of shredded mozzarella cheese
Spices to taste, I used an Italian combo and chili powder
Heaping 1/3 cup of panko breadcrumbs (I prefer breadcrumbs to flour which I feel makes a gummy fritter)
Let sit 30 minutes, made my fritters (have to squeeze together well)
Placed carefully in my preheated coated with coconut oil skillet
Cooked until done and crispy on the first side then carefully turned and did the same to the other side about 4 minutes per side
Tip: the smaller the fritter the faster they cook and the easier they are to turn without falling apart
Served with sour cream
If you are a fan of zucchini fritters, try these for a change.