Cauliflower cheese fritters

We know cauliflower has been expensive so for these fritters, Nici treated them like luxury, pairing with mozzarella and feta to create delicious fritters that are great served with relish or chutney.

By Nici Wickes
  • 20 mins cooking
  • Makes 10
  • Print


  • 350 gram cauliflower florets, roughly diced
  • 75 gram Countdown Gluten-Free Flour
  • 4 eggs
  • 100 gram feta
  • 125 gram mozzarella cheese, grated
  • zest of 1 lemon
  • handful of flat-leaf parsley, roughly chopped
  • 1/2 teaspoon Countdown Salt, plus ¼ tsp Countdown Pepper, to season
  • vegetable oil, for frying
  • your favourite relish, to serve


  • 1
    Steam the cauliflower florets in a large covered saucepan with 3cm water for 3 minutes. Drain and return to the dry saucepan and cook briefly, uncovered to drive off the excess moisture. Cool.
  • 2
    Place the flour in a bowl and whisk in the eggs. Add the cheeses, lemon zest and parsley, then gently fold in the cooled cauliflower. Season.
  • 3
    Heat around 1cm deep of oil in a frying pan and spoon the mixture into fritters. Fry each side until crisp, golden and set in the middle. Avoid fiddling with them while they cook.
  • 4
    Serve hot with your favourite relish or chutney. I use Mum's chilli jam.

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