Cauliflower and Lentil Fritters

Photography By: Leah Tamblyn

Who knew that a plant based recipe could taste so good? Indulge in a guilt-free delight with our plant-based cauliflower and lentil fritters, a delectable twist on traditional fried cauliflower bites. Crafted with wholesome plant-based ingredients, these fritters are not only a flavour-packed treat but also a nutritious addition to your menu. These fritters can be fried or baked. Versatility is the key here – serve these fritters hot with a zesty vegan dipping sauce or nestled in a fresh, crunchy salad.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 9

Ingredients

  • ¼ cup (47 g) Cornmeal
  • 1 ½ cups (236 g) All-purpose flour
  • 1 tsp (3 g) Baking powder
  • 1.5 tsp (3 g) Salt
  • 2 tsp (5 g) Black pepper, ground
  • 1 tsp (5 g) Garlic powder
  • 2 tsp (10 ml) Chili powder, ground
  • 2 tsp (10 ml) Garam Masala (or curry powder)
  • ¼ cup (21 g) Nutritional yeast
  • 1 cup (134 g) Onion, small dice
  • 1 tbsp (10 g) Flax seed, ground
  • 3 tbsp (45 ml) Water, warm
  • 1 cup (124 g) Cauliflower, pulsed in a food processor
  • 1 cup (190 g) Lentils, cooked
  • ¼ cup (60 ml) Oil for frying (optional)

Soy Buttermilk:

  • 1 ½ cups (375 ml) Soy milk
  • 1 ½ tbsp (22.5 ml) White vinegar

Preparation

  1. In a small bowl, mix ground flaxseed and warm water together. Set aside for 5 minutes.
  2. In a separate bowl, whisk together soy milk and white vinegar to create the soy buttermilk. Set aside for 5 minutes.
  3. In a medium bowl, add corn meal, flour, baking powder, salt, black pepper, garlic powder, chili powder, garam masala (or curry powder) and nutritional yeast. Stir to combine ingredients well.
  4. Add the flaxseed mixture and soy buttermilk to the bowl with the dry ingredients. Stir well to ensure all ingredients are combined.
  5. Add cauliflower, onion, and cooked lentils to the batter. Cover with a piece of plastic and let rest for 10 minutes.
  6. Bake or fry until golden brown and crispy:
    a. If frying, preheat the deep fryer to 350˚F (177˚C). Use a size 40 (1 ½ tbsp) portion scoop to dip and put batter into the deep fryer. Cook the fritters for 2-3 minutes per side (turning them once). The fritters are cooked when they are golden brown in colour. Repeat until the batter is gone.
    b. If baking, use a size 40 (1 ½ tbsp) portion scoop to dip and place batter onto a baking sheet lined with parchment. Repeat until the batter is gone. Flatten the fritters slightly before baking. Bake in a 425˚F (220˚C) oven until golden brown and crispy, approximately 20 minutes, flipping each fritter halfway through the baking time.
  7. Serve 4-6 fritters per serving. Garnish with fresh chives or parsley and serve with barbeque, or tamarind sauce

Chef’s Tip: Fritters can also be pan fried in vegetable oil at med-high heat.

A plate of cauliflower and lentil fritters - fried or baked golden-baked rounds topped with fresh herbs and served with a brown dipping sauce.

Looking for other delicious plant-based recipes? You’ll love our avocado fries!

Check out our plant-based tips for more recipe inspiration.