Cream of Rice is the secret ingredient that not only makes these fritters gluten-free, it also makes them extra crispy. Serve them with a lightened-up aioli for a guilt-free side or snack.
2 tablespoons mayonnaise
2 tablespoons nonfat Greek yogurt
3 tablespoons chopped fresh parsley, divided
2 large cloves garlic, pressed, divided
½ teaspoon grated lemon zest
1 head cauliflower, cooked and coarsely chopped (about 4 cups)*
1-1/3 cups Cream of Rice, uncooked
2 eggs, lightly beaten
1 cup water
2 tablespoons Parmesan cheese
½ teaspoon salt
Coconut or vegetable oil for frying
Combine mayonnaise, yogurt, 1 tablespoon parsley, 1 clove garlic and lemon zest in small bowl; set aside.
Combine cauliflower, Cream of Rice, eggs, water, Parmesan cheese, remaining 2 tablespoons parsley, remaining garlic clove and salt in medium bowl.
Heat 1 tablespoon oil in large nonstick skillet over medium heat and cook fritters (1/4 cup of mixture per fritter), turning once, 6 minutes or until golden brown. Repeat with additional oil and batter. Stir batter before cooking each batch.
Serve fritters with aioli.
*Steam or roast cauliflower until tender and then coarsely chop, this should yield 3 to 4 cups.
Recipe developed for Cream of Rice