- 6 cups finely chopped cauliflower you want them to be small chunks, similar to the shredded chunks you would find in potato pancakes. If you have a food processor, you can pulse the florets just a few times to achieve small chunks
- 3 large eggs
- 2 tsp dry Italian seasoning herb blend
- 1/2 cup all purpose flour
- 2 tbsp fresh chopped parsley
- salt and pepper as needed
- oil for cooking
Briefly steam the cauliflower until it is just cooked but still crisp (about 1-2 minutes). Drain any excess water and lightly pat dry with a paper towel before adding the cauliflower to a large mixing bowl.
Add eggs, Italian seasoning, flour, and parsley to the cauliflower. If desired, you can also add a little salt and pepper. Mix until thoroughly combined.
Coat a cast iron skillet with 2 tbsp of oil. Bring skillet to medium heat over stove. Measure out 1/3 cup of cauliflower fritter batter. Press down to completely compact it. Once skillet is hot, add the 1/3 cup fritter batter to the skillet. Using a spatula, press down on your batter, so that it forms a thick round disc about 1/2 inch to 3/4 inch thick. Allow bottom to cook until golden and crispy. Flip fritter over and cook other side until golden and crisp. Repeat with remaining batter, adding in a little extra oil to the pan after each one. Serve while warm.