These crispy cauliflower pancakes are a delightful twist on traditional fritters, perfect for a light meal or snack.
Cook the cauliflower until tender, then drain thoroughly.
Ensure the cauliflower is well-drained to avoid a soggy batter.
Mash the cauliflower in a large bowl using a fork.
Mash until smooth but leave some small chunks for texture.
Mix in the eggs, garlic, onion, flour, baking powder, paprika, seasoning salt, black pepper, and parsley.
Adjust the seasoning to your taste before cooking.
Heat oil in a skillet over medium heat.
Ensure the oil is hot enough to sizzle when the batter is added.
Spoon batter into the skillet, forming small pancakes. Cook until golden on both sides.
Flip carefully to maintain the shape of the pancakes.
Remove the pancakes and place them on a paper towel to drain excess oil.
Serve immediately for the best texture and flavor.
Serve the pancakes warm with a dollop of sour cream.
Garnish with extra parsley for a fresh touch.
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