Cheesy
Cauliflower
Fritters Cheesy Cauliflower Fritters are a fan favorite among little eaters. Recipe creator and mom of two, Andrea Bemis, has made them dozens of times to share with friends and family. “Everyone raves about them, no matter their age,” she says. Consider serving them with Date-Sweetened Ketchup or Greek Yogurt Ranch from Andrea’s newest cookbook, Let Them Eat Dirt. Yield: 12 small fritters • 3 cups finely chopped cauliflower (from about 1 small head) • 3⁄4 cup mozzarella cheese (if serving to a baby over 1, you can use a stronger tasting cheese like sharp Cheddar) • 1⁄2 cup sprouted chickpea flour* • 1 large egg, whisked • 3 green onions, finely chopped (white and pale green parts) • 2 cloves garlic, minced • Pinch of crushed red pepper flakes (optional) • 1⁄2 tsp. unrefined salt (optional if serving to a baby under 1) • Ghee, duck fat, tallow or coconut oil for frying
Add the cooking fat to a large cast-iron skillet over medium-high heat. Use a 1⁄4-cup measuring cup to scoop out small portions of the batter (don’t fill measuring cup all the way; these are a bit fragile, so smaller patties are easier to work with) and place the mixture into the hot skillet. Lightly press the batter down and fry each fritter for about 3 minutes per side or until lightly browned and crisp. A metal spatula works best for flipping. Remove from the pan and place on a
Bring a large pot of water to a boil and add the chopped cauliflower. Simmer for about 5 minutes. Drain and let the cauliflower sit until it is cool enough to handle. To a large bowl, add the chopped cauliflower, along with cheese, flour, egg, green onions, garlic, pepper flakes (if using) and salt (if using). Mash the mixture with a wooden spoon or fork.
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paper towel–lined plate to drain excess cooking fat. To serve, place a whole fritter on the high chair tray or slice into thin strips. Store in an airtight glass container in the fridge for up to 3 days. Leftovers can be enjoyed cold or reheated at 300 degrees for 10–12 minutes. *Note: Grains can be tricky to digest for young babies. It’s important to purchase sprouted grains or to soak grains overnight before cooking them.
Recipe provided by Andrea Bemis, creator of the farm-to-table food blog Dishing Up the Dirt and author of three cookbooks, including “Let Them Eat Dirt: Homemade Baby Food to Nourish Your Family.”
