This cauliflower parmesan fritter recipe is a great way to get more veggies and healthy fats into your meals. They are hearty, delicious and make a fun snack, appetizer or side dish. I would even propose that a picky eater might like these, since they are so pop-in-your-mouthable. The homemade bacon mayo adds delicious creaminess and flavour, plus some good traditional fats to help you absorb the nutrients from your veggies.
If you want to stick to strict paleo, you can sub the rice flour for coconut and leave out the parmesan. However these ingredients are, in my opinion, nutritious and generally not a problem for digestion, especially if the cheese is well-aged and high quality. Hard cheese is a good source of vitamin K2 for healthy bones and teeth.
NOTE: Please read the full instructions for the mayo before you start making it. Otherwise it will turn out runny! It’s very important to combine the ingredients slowly. I’m one of those people who doesn’t have the patience and just throws it all in, but trust me with this one, you want to take a little time and it will turn out JUST PERFECT, creamy and thick like store-bought mayo, except so much healthier!
A delicious paleo primal friendly recipe for crispy cauliflower and parmesan fritters with homemade bacon mayonnaise. A tasty way to eat more veggies and healthy fats. Makes a great appetizer, snack or side dish.
Ingredients
- 2 cups organic cauliflower florets (about 1/2 a head)
- 1 cup matchstick-cut carrots (I found a bag of pre-cut organic ones at the supermarket)
- 1/4 cup rice flour
- 1/4 cup flax meal
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon pink himalayan salt
- 1/8 teaspoon cayenne pepper (optional)
- 2 organic green onions, thinly sliced
- 3 free range eggs
- grass fed butter for frying
- 2 free range egg yolks
- 1 tsp dijon mustard
- 3 tsp lemon juice
- 1/2 cup olive oil
- 1/2 cup coconut oil
- 2-3 pieces naturally smoked bacon
Instructions
- Preheat the oven to 350, and place the bacon on a sheet to bake (this will be used for the mayo).
- Boil the cauliflower and carrots in a pot for 4 minutes, then drain well. You can place them on a towel to dry off if you like.
- Transfer to a cutting board and attack them with a large knife until they are chopped into little bits.
- Place the chopped veggies in a large bowl; add the flax and rice flours and mix to coat the veggies.
- Add the cheese, salt, pepper, green onions and eggs, and mix well.
- Heat the butter in a large skillet over medium heat. Shape the fritters in your palm, making balls about the size of a plum and placing them carefully into the butter. Cook until golden brown, about 8 minutes, then carefully flip over and cook for about 8 minutes more.
- When the bacon is crispy in the oven, remove and let cool, then crumble or chop finely.
- In a medium bowl (or blender or food processor if you have one) mix the yolks, mustard, and 1 tsp lemon juice.
- Start whisking vigorously (blender or food processor on low) while dripping the oil very slowly, even drop by drop in the beginning. You’re creating an emulsion and if you put too much oil at once, it will separate and turn out runny. If you're whisking, you're going to get your exercise :) Keep going non-stop adding the oil slowly.
- As you add more oil, you will notice it to thicken and you can pour the oil a little faster.
- When all the oil is incorporated and the mayonnaise is thick, whisk in the rest of the lemon juice and the crumbled bacon. You can season to taste with pink salt and pepper. Store in the fridge! YUM!
- Serve the fritters hot off the pan with a dollop of bacon mayo to accompany. These make a great packed item for paleo/primal-friendly lunches and snacks too.
What did you think?
Did your mayo turn out the first try? Did you like the flavour combo? Did you pack these along for a tasty lunch or snack, or have them as a healthy appetizer for a party? Share in the comments below or on facebook.
Mayo recipe inspired by Paleo Leap
Fritter recipe inspired by Oh My Veggies
