Yield: About 20 Fritters
Prep Time: 10 Minutes
Total Time: 45 Minutes
- Canola oil
- 2 cups finely chopped cauliflower
- ½ cup cornmeal
- 2 eggs, beaten
- ¾ cup oat flour
- 1 tsp salt
- ⅓ cup Nate’s 100% Pure Honey, plus ½ cup
- 1 Tbsp orange or lemon zest
- Cayenne pepper to taste (optional)
Directions
Fill a deep skillet with canola oil, about ¼ inch deep, and heat to medium. Combine cauliflower, cornmeal, eggs, oat flour, salt and ⅓ cup honey, stir well. The batter should be stiff enough to hold its shape.
For each fritter, measure about 2 tablespoons of batter into the hot oil. Pat each fritter with a spatula to make it flat.
When the fritter bubbles and is crispy on one side, flip and repeat, about 4 minutes per side. Watch carefully, and turn when edges begin to turn a very deep golden. Add more oil when needed.
Drain fritters on paper towels and keep them warm in oven.
Stir zest and cayenne (if using) into remaining ½ cup honey. Drizzle the honey mixture over the hot fritters.
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