Step 1. Boil the cauliflower.
Wash the cauliflower and leave it whole. Bring a pot of salted water to a boil and carefully lower in the entire cauliflower. Cook just until tender but not too soft — it should hold together without falling apart. Drain well and let cool for about 10–15 minutes, until it’s comfortable to handle. Slice the boiled cauliflower into flat pieces, almost like small schnitzels.
Step 2. Make the batter.
In a mixing bowl, beat the eggs until frothy. Add salt, pepper, and the grated garlic. Gradually whisk in flour until the mixture resembles a thin pancake batter — not too thick, just enough to coat lightly without clumping.
Step 3. Coat the cauliflower.
Dip each cauliflower slice into the batter, turning so it’s fully coated. Let excess batter drip back into the bowl.
Step 4. Fry until golden.
Heat vegetable oil in a large skillet over medium heat. Fry the cauliflower slices on both sides until golden brown, about 3–4 minutes per side. Remove and drain on paper towels.
Step 5. Serve.
Serve hot with garlic sauce, sour cream, or a simple tomato salad.
The cauliflower should be boiled whole and only until tender — this makes it easier to slice into schnitzel-like pieces that hold their shape when coated and fried. The batter should be thinner than crepe batter, giving a crisp, light coating that enhances the cauliflower without overwhelming it.
2–3 ripe tomatoes, finely chopped
1–2 garlic cloves, minced
2 tablespoons olive oil
Salt, to taste
Step 1. Prepare the tomatoes.
Finely chop the tomatoes into small pieces so they release their juices and create a natural dressing. Place them in a bowl.
Step 2. Add garlic and oil.
Mix in the minced garlic, drizzle with olive oil, and season with salt to taste.
Step 3. Serve.
Toss gently and enjoy immediately as a refreshing side. This salad pairs beautifully with the crispy cauliflower fritters, balancing richness with freshness.
Boiling the cauliflower whole is the secret to this recipe — it helps the florets stay together and makes slicing easier. The batter should be thin enough to create a crisp, light coating rather than a heavy crust. This dish is best served right away, while still warm and crunchy, but leftovers reheat nicely in the oven.
During the summer, this is a go-to meal in Romanian kitchens — quick to make, filling, and full of flavor. Pair with tomato salad for a refreshing contrast or with mujdei (garlic sauce) for a bold, traditional touch.
Calories: 220 kcal | Protein: 7 g | Fat: 14 g | Carbohydrates: 16 g | Fiber: 3 g | Sugars: 4 g | Sodium: 210 mg
Values are approximate and may vary depending on ingredients and oil absorbed during frying.
Try our Simple Cabbage Fried Rice — another easy, vegetable-forward dish that turns humble ingredients into a flavorful, satisfying meal.
