Herby Cauliflower Fritters with Smoky Poached Eggs
If you haven’t caught on yet, I love cauliflower! There are so many great ways to use it, and these fritters are a perfect example. You can make these fritters as a snack or a side with some herby yogurt dip, or turn them into a star brunch like in this recipe.
Ingredients
For 10-12 fritters
- 550 grams small cauliflower florets
- 120 grams flour
- 2 eggs
- 1 tsp salt
- 2 cloves garlic, minced
- 10g fresh chives, chopped
- 12g fresh dill, chopped
- 75 grams finely shredded Manchego, plus more for serving
- olive oil for shallow frying
For smoky hollandaise
- 6 egg yolks (use your whites for another recipe!)
- 2 tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 1 1/2 tsp sweet smoked paprika
- 1/2 tsp salt
- 250 ml hot melted butter (being hot is ESSENTIAL!)
- desired number of eggs and a cold bowl of water for poaching
Instructions
- Steam the cauliflower until fork tender, about 8-10 mins. Set aside to dry.
- Roughly crush the cauliflower in a large bowl with a fork to create some smaller pieces.
- Combine the remaining ingredients for the fritters in the bowl.
- Heat oil over medium heat and remove 1/4 cup of the mixture per fritter. Roll the mixture into a ball and then flatten into discs. Repeat until you have 10 -12 discs.
- Fry the fritters in batches for about 3-4 mins per side until golden. Remove the fritters and set on a paper towel lined plate.
- For the sauce, add all ingredients except the butter to a blender. Blend for a few seconds to combine.
- With the blender still running, slowly pour in the butter until emulsified.
- For the eggs, heat a pot of water until boiling and then lower to a simmer. Strain the eggs slightly with a fine mesh sieve to remove some of the wispy whites.
- Gently stir the water and place up to four in, one at a time. Turn off the heat and cover for about 3-4 mins before removing with a slotted spoon and placing into a bowl of cold water. After a minute in the water, place the eggs on a plate lined with a paper towel.
- Place fritters on a plate and top with poached eggs, smoky hollandaise, more Manchego, and extra herbs.