Cauliflower Griddle Cakes

Name: Cauliflower Griddle Cakes
Ingredients: 1 cauliflower medium, leaves removed; 2 garlic cloves very thinly sliced; 4 scallions very thinly sliced; 1/2 cup sheep fresh, 's-milk ricotta; 2 large eggs; 1 lemon; 1 tablespoon baking powder; kosher salt; freshly ground pepper; 1/2 cup all purpose flour; 4 tablespoons extra-virgin olive oil or as needed; 1/2 pound parmigiano reggiano cheese piece of; lemon wedges for serving

13 ingredients

4 steps

Ingredients

1 cauliflower medium, leaves removed
2 garlic cloves very thinly sliced
4 scallions very thinly sliced
1/2 cup sheep fresh, 's-milk ricotta
2 large eggs
1 lemon
1 tablespoon baking powder
kosher salt
freshly ground pepper
1/2 cup all purpose flour
4 tablespoons extra-virgin olive oil or as needed
1/2 pound parmigiano reggiano cheese piece of
lemon wedges for serving

Directions

1

Grate the raw cauliflower on a box grater into small pieces.
2

In a large bowl, combine the cauliflower, garlic, scallions, ricotta, eggs, lemon zest, baking powder and 1 teaspoon each of salt and pepper. Stir well, then stir in flour until just incorporated.
3

Heat 1 tablespoon olive oil in a saute pan or on flat top griddle. Working in batches, add 2-tablespoon mounds of the cauliflower batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Continue with remaining olive oil and batter.
4

Transfer fritters to serving plate, grate the Parmigiano-Reggiano over them and serve right away with lemon wedges.