Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal. 

From the kitchen of Dina Cohn
Cauliflower fritters 

Ingredients

1 whole cauliflower
1 grated zucchini
2 eggs 
1 tbsp parsley, chopped
2 tbsp spring onion, sliced
1/4 cup plain flour
1/4 cup grated parmesan (optional)
1 tsp salt
1/2 tsp pepper
1/4 cup olive oil for frying

Directions 

Chop cauliflower in a food processor until it resembles rice.

Whisk in the eggs, zucchini, parsley and spring onions.

Add flour and grated parmesan (optional) and season with salt and pepper.

Heat oil in a large frypan over medium heat.  Drop 2 tablespoons of the mixture per fritter into pan and cook in batches for 3 – 4 minutes on each side until golden.

Drain on paper towel and serve warm.

Serves 16