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Cauliflower Fritters with Light Lemon Aioli
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Appetizer
Servings: 14 fritters
Ingredients
  • 2 tablespoons mayonnaise
  • 2 tablespoons nonfat Greek yogurt
  • 3 tablespoons chopped fresh parsley , divided
  • 2 cloves garlic , pressed and 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
Instructions
  1. Combine mayonnaise, yogurt, 1 tablespoon parsley, 1 clove garlic and lemon zest in small bowl; set aside.
  2. Combine cauliflower, Cream of Rice, eggs, water, Parmesan cheese, remaining 2 tablespoons parsley, remaining garlic clove and salt in medium bowl.
  3. 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. 

  4. Repeat with additional oil and batter. Stir batter before cooking each batch. Serve fritters with aioli.

Recipe Notes

*Steam or roast cauliflower until tender and then coarsely chop, this should yield 3 to 4 cups.