Food & Recipes

These Cauliflower, Bacon, And Cheese Fritters Are the Low-Carb Snack Your Next Party Needs

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Need to make a quick, healthy, and delicious snack for your next girls night in? Then we’ve got just the thing for you — and don’t worry, it’s much more exciting than your typical buffalo wings and celery sticks. The key to a good snack is finding the right balance between healthful and indulgent. And luckily, our Cauliflower Bacon and Cheese Fritters do just that. For this recipe, we blended nutrient-rich cauliflower with crispy bacon and cheddar cheese for a dish that’s just the right amount of healthy and savory. Impress your dinner party guests with the winning combination by following the recipe below.

Ingredients

  • 14 oz. cauliflower, cut into small florets
  • 2 Tbsp. olive oil
  • 1 Tbsp. thyme
  • 3 side bacon, rind removed, finely chopped
  • 7 oz. milk
  • 2 oz. butter, diced
  • 3/4 cup plain flour
  • 2 eggs, lightly beaten
  • 4 oz. vintage cheddar, coarsely grated, plus extra (finely grated), to serve
  • 2 Tbsp. chives, finely chopped
  • 1 tsp. smoked paprika, plus extra to serve
  • Vegetable oil, for deep-frying
  • Finely grated rind of 1 lemon, plus lemon wedges to serve

Instructions

  1. Preheat oven to 400 degrees Fahrenheit. Toss cauliflower with oil and thyme, season to taste, and roast, turning occasionally, until golden (35 to 45 minutes). Set aside and let cool.
  2. Fry bacon in a frying pan over medium heat until crisp (four to five minutes). Drain on paper towels.
  3. Combine milk, butter, and a pinch of salt in a saucepan over low heat and bring to a simmer. Whisk in flour and stir until mixture pulls away from the sides of the pan (one to two minutes). Cool for five minutes, then add eggs one at a time, beating well to combine between additions. Cover directly with plastic wrap and cool completely, then stir in cauliflower, bacon, cheese, chives, and paprika.
  4. Heat vegetable oil in a deep-fryer or deep saucepan to 350 F, then deep-fry heaped tablespoonfuls of mixture, turning occasionally, until golden and cooked through (four to five minutes; be careful, hot oil will spit).
  5. Drain on paper towels, then transfer to a serving platter. Scatter with extra cheese, lemon rind, paprika, and sea salt, and serve with lemon wedges.

This recipe originally appeared on our sister site, Gourmet Traveller.

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