Curried Cauliflower Fritter
Recipe Type:
Vegetarian
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
| Recipe Yield | 10.59 oz |
| Number of Servings | 4 |
| Serving Size | 2.65 oz |
Ingredients
17.65 oz
cauliflower
3.53 oz
chickpea flour
3.53 oz
onion
0.71 oz
Cilantro
2 tsp
curry powder
1 tsp
turmeric powder
1 tsp
cumin powder
1 tsp
salt
4 tbsp
oil
Directions
Step 1
Cut the cauliflower into small florets and blanch them in boiling water for 3 minutes. Drain and set aside.
Step 2
In a mixing bowl, combine the chickpea flour, curry powder, turmeric powder, cumin powder, and salt. Mix well.
Step 3
Add the blanched cauliflower florets to the flour mixture and mix until the florets are well coated.
Step 4
Heat oil in a frying pan over medium heat. Drop spoonfuls of the cauliflower mixture into the hot oil and flatten them slightly with the back of the spoon.
Step 5
Cook the fritters for 2-3 minutes on each side until golden brown and crispy. Remove from the pan and drain on a paper towel.
Nutrition Facts
Fat:
6 g
(54
kcal)
Protein:
8 g
(32
kcal)
Carbohydrates:
25 g
(100
kcal)
| Calories | 4.77 kcal | 0.24% |
| Vitamin A | 0.1325 IU | 0.01% |
| Monounsaturated Fat | 0.053 g | 0% |
| Saturated Fat | 0.0265 g | 0.02% |
| Fat | 0.159 g | 0.11% |
| Carbohydrates | 0.6625 g | 0.13% |
| Sodium | 10.6 mg | 2.12% |
| Fibers | 0.1325 g | 0.35% |
| Sugars | 0.1325 g | 0% |
| Protein | 0.212 g | 0.25% |
| Vitamin C | 1.855 mg | 2.06% |
| Calcium | 0.159 mg | 0.03% |
| Iron | 0.3975 mg | 0.08% |
| Potassium | 0.53 mg | 0.11% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.265 mg | 20.38% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.053 mg | 0.35% |
| Zinc | 0.159 mg | 0.03% |
| Selenium | 0.1325 mcg | 0.03% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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