cool, so I finally made them.

I had a light work-day earlier this week & I had a lil lightbulb go off – I HAD ALL THE INGREDIENTS TO MAKE FRITTERS. I thought about it, concocted it, filmed it, photographed it, made it, AND ATE THEM – in under an hour. Like, come on. If that doesn’t entice you to want to make these ((without half the damn work mentioned above)) then IDK what will!

I used my Mamaw’s cast iron skillet to give these a nice, shallow pan-fry and boy did that deliver. They crisped up easily & beautifully and the timing was quick-quick! I’ve literally never had a recipe come together SO quickly and SO easily. I was super impressed with myself! And of course Chris is WFH now so I plated him a beeeeautiful lil stack and even his non-veggie loving ass said they were “honestly amazing” – yea, the man had to be QUOTED.

I didn’t exactly grow up eating many fritters, perse, but Mamaw used to make a mean Fried Cornbread Cake – but that’s a blog recipe for another day. So I’m not well-versed in fritters, but I love the idea of them. Potato Pancakes & Zucchini Cakes are something my mom would make religiously with leftovers & they always hit the spot! – notice how “cakes” instead of “fritters” is commonly used in southern cooking…..hmmm, I might need to do a little research on that for ya!

What even is a fritter, some of you may be asking? “A Fritter consists of any various types of fried foods. Generally consisting of small pieces of meat, vegetables ,fruit, or dough.” WELL – lucky for y’all I decided to combine meat AND vegetables AND cheese in this here fritter so consider yourselves completely FRITTER-ED. Let’s get to it!

Instructions, 1

Read the instructions on the bag of cauliflower – COOK IT FOR HALF THE TIME.

You want the cauliflower to NOT be completely frozen, but the point is to draw the water out of the veggie to drain it AND for the cauliflower to NOT be overly mushy once you start mixing in the other ingredients.*taps brain* trust me, I did all the thinking for you.

Simply drain the cauliflower and pour it into a medium sized bowl.

Crack the egg, add in the sliced green onions, pour in the bacon and SLOWLY add in the flour. The key is for the consistency of this mixture to be batter-like with a bit of a sticky hold.

Too much flour and your fritters will be lumpy and taste like flour…..gross.

Too little flour and your fritters will be mushy and fall apart in the pan, which will result in an oily mess.

So pay careful attention & add in the flour a couple TBS at a time while mixing to keep an eye on the consistency.

Add in the ¼ cup of sharp cheddar cheese during this process too – the cheese will help bind everything together as well.

Add in your spices & stir!

Simply stir together gently with a spoon. Once you can scoop the mixture with a spoon and it doesn’t ooze off the sides, you’re set!