Cheesy cauliflower pancakes (fritters)
Cheesy cauliflower pancakes are very tasty and nourishing, soft and sappy. Cheese adds zest to them. Pancakes may be served as the main course or as a side dish. You may take them hot as well as cool. This recipe includes buttermilk. In the recipe of homemade butter we described the process of getting buttermilk. If you do not have buttermilk, you may use kefir, yoghurt or sour milk instead. Paneer may be replaced by cottage cheese, suluguni or mozzarella.
To make vegetarian cheesy cauliflower pancakes, we need:
Cauliflower (trimmed) – 600 grams
Paneer – 250 grams
White flour – 250 grams
Buttermilk – 400 grams
Salt – 1,5 teaspoon or to taste
Baking soda – 1/2 teaspoon
Turmeric powder – 1/2 teaspoon
Asafoetida 45% – 1/3 teaspoon
Ground black pepper – 1/3 teaspoon
Ground coriander – 1 teaspoon
Ginger powder – 1/3 teaspoon
Vegetable oil for frying
Step 1. Cut the trimmed cauliflower into florets.
Step 2. Place the florets into the pan with boiling water and boil them for 5-7 minutes. Take them out and let them cool.
Step 3. Prepare the batter. Place the flour, salt, spices and baking soda into some big bowl and stir them up. Then add buttermilk and make thick batter.
Step 4. Grate the cheese.
Step 5. Grate the cauliflower in a food processor or hash it with knife.
Step 6. Mix cheese, cauliflower and the batter.
Step 7. Heat vegetable oil in a skillet over medium heat. Scoop the batter onto the skillet, using approximately 1 tablespoon for each pancake. Flatten them with the back of a spoon after placing in the skillet. Fry the pancakes over medium heat until golden-brown crust has formed on both sides.
The pancakes may be served with sour cream, yoghurt, sauce or without any seasoning or sauce.
Yield: 30-35 pancakes.
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