Cauliflower and sesame pancakes: the appetizing and original recipe

the Cauliflower and sesame pancakes I am a appetizers delicious and tasty, perfect to serve on the occasion of a aperitif or one dinner with friends. The white cauliflower florets are passed through a paste made from chickpea flour and beer, then fried in boiling seed oil: the end result is fragrant, golden and irresistible. You can also enrich the dough with grated cheese or, for a spicier version, with a little Chili chopped fresh. You can replace the white cauliflower with green Romanesco or with Sicilian broccoli tops and, instead of chickpea flour, you can use that of brown rice or red lentils.

Simple and quick, they can be prepared in minutes and are a winning idea for getting your kids to eat vegetables. We advise you to fry them in peanut oil, odorless and with a high point of smoke, and serve them with a gourmet sauce made with tomato, yogurt or avocado. You can prepare them a few hours in advance and heat them in the oven just before putting them at the table. Find out how to do it by following our recipe step by step.

How to make cauliflower and sesame pancakes

Transfer the chickpea flour to a bowl and add the cold beer, stirring with a whisk (1).

Mix well until the mixture is smooth and free of lumps (2). Let sit in the refrigerator for at least half an hour.

Slice the cauliflower and roughly chop it (3).

Once the standing time has elapsed, add the sesame seeds and cauliflower to the bowl with the batter (4).

Stir in all the ingredients (5) then season with salt and pepper.

Heat the oil in a pan and drop a few spoonfuls of the mixture into small patties (6). Bake the pancakes on one side for 2-3 minutes, flip them on the other and continue until golden brown. Drain them and let them dry on absorbent paper towels.

Serve hot or lukewarm with your choice of a yogurt sauce (7).

storage

Cauliflower and sesame patties can be stored in the refrigerator, in a special airtight container, for a maximum of 1-2 days.