A staple Maltese fritter! These pulpetti tal-pastard (cauliflower fritters) are fluffy healthy savoury fritters. Serve them for breakfast, lunch or as a side, they go well with everything!
In Malta we love our fritters! In fact we have plenty of different kinds, however, the most popular has to be this cauliflower one. A veggie loaded fritter which is traditionally enjoyed on its own with a fresh salad or else as a side with fish or chicken. Everyone has their own different way of making them. There are versions that include potatoes in the mixture and do not include eggs. This here is the version I personally tend to make.
How to make these Pulpetti tal-Pastard
Making these fritters, is relatively easy! The first step is to cook the cauliflower in a large pot of boiling water. Alternatively, you can also steam it. The end goal is to have a fork tender cauliflower that can be mashed easily by fork or spoon. You can even prepare this a day in advance, as the cauliflower needs to cool completely before making the fritters. In a bowl mash and mix together all the ingredients until you have a sticky batter. Shape the fritter and shallow fry until golden brown.
Tips to make these pulpetti always a success
Once the batter of the fritters is ready, ideally store in the fridge for about 1 hour or so. This will help the fritters keep their shape more when cooking. To portion out the fritters I like to divide the batter equally, about 2 or 3 tablespoons of batter for each fritter.
FAQs
Can I use something else instead of flour?
Yes! Flour is there to bind all the ingredients together and give stability to the fritters. Other ingredients that work the same way are semolina and breadcrumbs. You can substitute the flour with any of these! However, be aware that you might need less or more, as they might absorb the liquid in the batter differently.
Can I bake instead of frying them?
Definitely, there are multiple ways of cooking these fritters. You can either deep fry, shallow fry, bake them in the oven or in an air fryer. Any way to make them is delicious!
Why is my consistency not good?
If your batter is a bit runny and not sticking together, add more dry ingredients like flour, semolina or breadcrumbs. If the batter is too dry and tough, add a bit of water to loosen it up a bit.
How to store these pulpetti?
These cauliflower fritters can be prepared in advance, simply store them in an airtight container and place in the fridge for not more than 3 days. Re-heat before serving.
Other fritters
Chickpea and Swiss Chard fritters
Gromperekichelcher – Luxembourgish potato fritters
Red Lentils and Potato Fritters
Pulpetti tal-Pastard – Maltese Cauliflower Fritters
Ingredients
- 1 small cauliflower around 600/700g
- 2 large eggs
- ½ tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 60 g flour
- ½ cup parsley
- 2 garlic cloves minced
- zest of half a lemon
- 2 tablespoons grated parmesan/kefaloriti cheese/ġbejniet
Instructions
- Cut the cauliflower into large pieces, add them to a large pot with boiling water. Cook until the cauliflower is fork tender, around 15 minutes.
- Drain the cauliflower completely and let it cool.
- Once cooled, mash the cauliflower with a fork. Add the spices, herbs and cheese, combine.
- Lastly, add the eggs and flour and mix well. You should get a sticky batter. Cover and place in the fridge for at least 1 hour.
- Measure each fritter, roughly about 2 or 3 tablespoons and shape them into discs.
- Heat some oil in a frying pan, once it’s warm enough, shallow fry each fritter for about 3 minutes on each side until golden.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
Don’t forget to subscribe to the mailing list down below so to received the recipe updates straight to your mailbox!
Love the recipes
Thank you so much!
Hello, I see that you have a sauce for dipping the fritters but you did not say what is was or include a recipe for it.
Is it a specific Maltese specialty for them?
Thanks.
Hi! Thank you for pointing this out. The dipping sauce, is a ready made stored bought one; Belgian one called Samurai sauce. There is no specific Maltese dipping sauce, however, in my opinion mayo or yogurt based sauces work best with these fritters.
I love your recipes
Thank you so much <3 that's so lovely to know!