Good heavens, we love a fritter in the Casa Chaos! I can put any ingredient in them and they will be eaten. Leftover mashed potato? Too easy. Corn, zucchini, sweet potato, prawns, fresh herbs, chickpeas and/or chicken? Make sure there is enough for seconds. They are super easy and seem to round out the meal nicely with their hint of the frypan. These almost caused a riot at the table recently, so I thought I’d share the recipe. This recipe is easily doubled!

Cauliflower Fritters Mrs BCs House of Chaos

Cauliflower Fritters


  • 2 cups of steamed cauliflower, chopped into smallish pieces – about the size of a pea?
  • 2 finely chopped spring onions
  • Half a cup of frozen peas. Apparently many people hate peas, so leave them out if you like.
  • Half a cup of cheddar cheese, cut into tiny cubes because I didn’t want to wash the grater.
  • Salt, white pepper and paprika – about half a teaspoon of each.
  • Half a cup of plain flour
  • about 125 ml of milk, more or less.
  • Olive oil


  1. Combine vegetables, cheese, and flour. Stir well until everything is coated in flour. At this stage add the salt, pepper and paprika.
  2. Add the milk and combine well with the other ingredients until you have a very thick pancake type batter. It shouldn’t be runny at all as it will need to plop into the frypan. Add more flour or milk until the consistency is right.
  3. Cover the bowl with a tea towel and leave to rest at room temperature for 20 minutes.
  4. Heat about 1cm of olive oil in a wide frypan until very hot. Carefully plop (totes a technical term!) heaped tablespoons of the fritter batter in the frypan, leaving space around each one.
  5. After a few minutes, turn carefully with a spatula. When both sides are nicely browned, remove fritters and drain on paper towels.
  6. Cook in batches until all the batter has been turned into fritters, serve immediately.


Do you make fritters? What is your favourite combination?

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