Cauliflower pancakes recipe. Very tasty cauliflower pancakes. How to cook cabbage pancakes

Many people love zucchini pancakes, potato pancakes, however cauliflower is no less suitable for these purposes. Cauliflower is an extremely healthy vegetable, but in its natural, boiled form, its taste is not for everyone. But in pancakes it looks more than decent.

Delicate cauliflower pancakes will please all fans of this vegetable and even those who are not yet one. To reduce the specific smell of boiled cabbage in the finished dish, which not everyone considers appetizing, I add parsley to the dough. This not only harmonizes the aroma, but also adds benefits.

And by the way, when it’s not the season, you can make these pancakes from frozen cauliflower.

And during the zucchini season, be sure to try juicy zucchini baked in the oven with sour cream.

Cauliflower fritters recipe with photos

We separate a small head of cauliflower into inflorescences.

Before preparing cauliflower pancakes, the cabbage must be boiled. Bring 1 liter of water to a boil in a saucepan. Add half a tablespoon of salt. Place the cabbage in boiling water and cook for about 10 minutes after boiling. You can steam the cabbage, for example, in a slow cooker.

While the cabbage is cooking, prepare the dough. Beat the egg well with a mixer.

Stir soda in sour cream and add to beaten egg. Let's add a little salt. If you steamed cabbage, add more salt to the dough, because the cabbage turned out completely unsalted.

Add two tablespoons of sifted flour and stir the dough thoroughly.

The dough should have the consistency of thick sour cream. Place the finished dough in the refrigerator for 30 minutes.

Place the cooked cabbage in a colander and leave to cool.

Finely chop half a small bunch of parsley.

Mix the finished dough with parsley and cabbage. You can mash the cabbage slightly with a fork. There is no need to knead too much; the pieces of cabbage in the finished pancakes should be felt well.

Using a tablespoon, place portions of dough into a frying pan with heated vegetable oil. Fry like regular pancakes: first over high heat until browned on one side.

Then turn it over and fry on the other side. You need to finish frying the pancakes by turning down the heat a little.

Place the finished pancakes on a plate lined with a paper towel. It will absorb excess fat. You can serve cauliflower pancakes with low-fat sour cream or yogurt. Or you can do it without anything, they are already very tasty

If you want the cauliflower pancakes to be slightly crispy, heat them in an air fryer, placing them on the middle rack and setting them to Warm. I do the same with the remaining uneaten pancakes the next day. Although whether anything will remain is a big question. I literally have to take them away from my daughter so that she doesn’t overeat, because she can eat these pancakes in frightening quantities. I hope your loved ones will like them too. Bon appetit!

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There are many recipes for vegetable pancakes and cutlets. Today I invite you to try incredibly tender, tasty and juicy cauliflower pancakes. They can become not only an appetizer or a full-fledged main course, but also a side dish for or. Only fresh cauliflower is suitable for making these pancakes, so make it before cabbage goes up in price. Quantity onions, fresh herbs, salt and spices can and should be adjusted to your taste. Additionally, you can add grated hard cheese or ham to the dough, it will turn out even more satisfying and tastier.

Ingredients:

• 500 g cauliflower
• 2 chicken eggs
• 1 onion
• 80 g wheat flour
• 75 ml vegetable oil
• 3-5 sprigs of fresh parsley
• 0.5 tsp. table salt
• 1 pinch ground black pepper
• 1 pinch ground paprika

How to make cauliflower fritters:

Let's separate the cauliflower into small inflorescences.

Pour a sufficient amount of water into a small saucepan or saucepan, place the dish on the fire and bring to a boil. Then transfer the cabbage inflorescences to boiling water and boil them over medium heat for 5-7 minutes after boiling again. Place the boiled cauliflower in a sieve or colander to cool to room temperature.

Cut the boiled cauliflower into small pieces. Transfer the chopped vegetables into a deep bowl.

Peel the onion and cut into small cubes. Add the onion to the bowl with the cauliflower.

To make cauliflower pancakes even tastier and more aromatic, add finely chopped dill and parsley to the vegetables.

Beat two chicken eggs into the mixture.

Mix the dough thoroughly until all the ingredients are combined.

Heat in a wide frying pan vegetable oil without smell. Using a tablespoon, place the finished dough into the pan, forming round pancakes.

Fry the cauliflower pancakes over low heat until golden brown, 4-5 minutes. Then carefully turn the vegetable pancakes over and cook on the other side until cooked.

Place the finished cauliflower pancakes on a plate lined with paper napkins to remove excess oil. We will serve tender and tasty cauliflower pancakes with sour cream, ketchup or other favorite sauce. They are good both warm and chilled.

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Fans of vegetable snacks will love this recipe: delicious cauliflower pancakes. Pay attention to this wonderful, unusual and simple recipe, which contains a spicy mix of hard cheese and aromatic garlic. They are great both hot and cold. The dish is very relevant precisely in the season when there is an abundance of beautiful heads of this healthy fruit on the beds and shelves. I remember that cauliflower ranks first among vegetables in terms of digestibility by our body. Almost all vegetable baby food starts with it. Therefore, hurry to the kitchen: prepare pancakes, fill yourself with vitamins and microelements.

Ingredients:

• cauliflower - 250 grams;
• sifted wheat flour - 30 grams;
• chicken egg - 1 piece;
• garlic - 1 clove;
• hard cheese - 30 grams;
• spices: salt pepper to taste;
• greens: parsley, dill - 30 grams.

Very tasty cauliflower pancakes. Step by step recipe

1. Let's start preparing the main product - cauliflower. We clear it of small leaves and separate it into inflorescences. Take a pan of suitable size. Place the cabbage and add water to completely cover it. Add salt to taste. Cover with a lid and set to cook. From the moment it boils, cook for another 5 minutes over medium heat.
2. Remove from heat, drain water and pour in cabbage cold water. Leave for just one minute, then drain the water.
3. Now you need to chop the cabbage as finely as possible. It should not be difficult for you to chop it as finely as possible, since we have already boiled it, and the cabbage lends itself very well to shredding. At the same time, the cabbage holds its shape well, since we filled it with cold water. All the boiled cauliflower should turn into small crumbs so that our pancakes turn out tender.
4. Now pour all the sifted cabbage into the container with the prepared cabbage. wheat flour, squeeze out one clove of garlic. But if you don't like garlic, you don't have to put it in. Mix.
5. Beat one egg into the mixed ingredients. Grate the hard cheese on a fine grater and also add.
6. Now wash the greens that we have. You can take dill, parsley or a mix of them. Chop as finely as possible and add to our mixture. If you don’t have greens, or for some reason you can’t add them, don’t add them. Season the entire prepared mixture with salt and pepper before mixing. If you find it tasty and aromatic to add more spices, add everything to your taste. The main thing is in moderation.
7. Now take a frying pan, pour in vegetable oil and heat it up. Using a spoon, place neat, round pancakes into the pan. Fry on both sides until golden brown: the process does not take much time. And now the cauliflower pancakes are ready.

Serve with sour cream or any tomato sauce at your choice. As you can see, the process itself takes little time: everything is very fast and very simple. Be sure to try this dish during cauliflower season. After all, fresh seasonal vegetables are the healthiest for us. “I Love to Cook” wishes you to cook with inspiration - and bon appetit!

The recipe for cauliflower pancakes with cheese is quite simple and does not require the use of a blender.

Cabbage can be used fresh or frozen, any herbs can be added to taste, as well as spices.

In less than an hour we get delicious pancakes that can be served as an independent dish or as a side dish for meat.

Let's prepare the food, pour a sufficient amount of water into the pan, add a pinch of salt and bring to a boil.

While the water is boiling, separate the cabbage into inflorescences and measure 400 grams. Place the prepared cabbage in boiling water and cook for about 10 minutes or until tender. For frozen cabbage, increase the cooking time.

While the cabbage is cooking, prepare the remaining ingredients for the pancakes. Break two eggs into a bowl and lightly beat them with a fork, grate the cheese and garlic, finely chop the greens with a knife and add to the cheese-egg mixture. Don't add flour yet.

Place the finished cabbage on a sieve. If we use cabbage broth instead of water, we will save some of the broth and let it cool a little.

Chop the cabbage as finely as possible with a knife and add to the cheese-egg mixture, pour in water or cabbage broth, and mix.

Add flour. For the desired consistency, I needed 60 grams of flour, but the amount of flour depends on the size of the eggs, I used Extra category eggs. The pancake mixture should be thick and lumpy, falling lazily from the spoon and barely spreading in the pan.

Having added all the flour, we taste the “dough”, add some salt if necessary, remembering the salty taste of the cheese, and also season with black pepper or other favorite spices. Mix everything again.

Heat vegetable oil in a frying pan. Place a tablespoon of the “dough” onto the heated frying pan. Since the dough does not spread on its own, we help it a little with a spoon, forming pancakes. Fry the pancakes on both sides until golden brown, then transfer them to a paper towel.