This plum chutney, which can be used as a condiment for a number of dishes, is simple to prepare on the stovetop and is sugary sweet and packed with spices.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ small head cauliflower, broken into florets
- 3 slices cooked bacon, chopped
- 3 green onions, chopped
- salt and ground black pepper to taste
- 1 cup all-purpose flour
- 1 cup milk
- 1 egg, beaten
- 1 tablespoon grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Add the cauliflower and cook until tender, 5 to 10 minutes; drain and break cauliflower into small pieces. Combine cauliflower, bacon, and green onions together in a bowl. Season with salt and pepper.
- Sift flour into a bowl. Whisk milk, egg, Parmesan cheese, and a pinch of salt into the flour until smooth. Add milk mixture to cauliflower mixture and stir until batter is evenly combined.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until golden brown on one side, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.
Nutrition Facts
| Calories | 120 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 49 mg |
| Sugars | 3 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Terrible. It had no taste even though I added 1/4 cup of parm cheese, garlic powder, diced onion, onion flakes, rosemary, salt and pepper, and of course bacon. I even fried them in the bacon grease. Very bland, but hubby liked them. I didn’t like the texture either. Crispy on the outside, but mushy inside. I will not be making this again.
This was great, but for some reason for me 1 c. of flour was too much. I only used a 1/2 c. and they turned out the way I was expecting. I tried it both ways: pan-fry, and puree and oven bake. I personally prefer the fritter type pan-fry. The oven ones for me were thin pancakes. I didn’t like the texture as much. I will definitely make again, fritter-style as a vegetarian main with sour cream.
I added in corn and added Cayenne Pepper to spice it up!
Great but I baked at 375 for 20 minutes then flipped for another 20 minutes. Served with a yogurt, lemon juice and dill sauce. Nothing could be easier.
We really liked this. We added onion and it was very yummy. The recipe made way more than we could eat, so having it with eggs this morning, I am going to try another reviewers suggestion and baking them next time to see the difference.
Simple, quick, and so tasty!! This is a new favorite 🙂 I left out the bacon and used 1/2 cup water 1/2 cup almond milk. ??????
These were amazing!!
A little to heavy for me and a bit chewy.
Very yummy!! Because I didn’t have any milk, I used water instead, and they still turned out fine. They’re potato pancakes with cauliflower instead, so good.
These were just ok. I guess we prefer our cauliflower a bit more traditional.
Wonderful, should have made a double batch. At first I thought this is going to be a mess. After frying one and having a bite, away I went. My wife even had a warm up for breakfast, not as good as fresh but good. I would not change anything, just great the way they are. Thank You Momof2 W&M Nakusp, B.C.
I love these…so tasty..will make them again..
I used seasoned ground turkey instead of bacon taste ok a good low carb fried treat
I tried this recipe. Only thing I did different was to add some grated zucchini and left out the bacon. I squeezed out the moisture from the zucchini before adding. I was not impressed with flavor of this fritter. I had even added more Parmesan cheese. It turned out to be more of a pancake with veggies in it than a fritter.
These are great! I added garlic powder and more Parmesan cheese. I dipped them in a lot of condiments but found they taste good with Ranch dressing mixed with a little bit of soy sauce! Delicious!
These were quite good. Full disclosure, I didn’t stick to the recipe exactly as far as the cooking method, but I did stick to the ingredients list other than subbing garlic salt for regular salt. Rather than adding milk (I left it out) and pan-frying, I upped the parmesan to 1/4 C and ran all of the ingredients through the food processor. I spooned the mixture onto a greased baking sheet and flattened into nugget-like shapes. I baked for 15 minutes at 350 and then flipped the nuggets and baked for an additional 15 minutes before serving with a dipping sauce made of sour cream (the bacon and green onion flavors reminded me of a baked potato!), sriracha, black pepper, and a tiny bit of lemon juice. Delicious!