Crispy Cauliflower-Carrot Fritterswith Smoky Garlic Aioli

from OhMyVeggies.com

submitted by Isabel Wade

prep time: 15 to 20 minutes, cook time: 15 minutes

serves 6 (two fritters each)

For the fritters:

4 cups water

2 cups cauliflower florets

1 cup matchstick-cut carrots

½ cup all-purpose flour

⅓ cup grated Parmesan cheese

½ teaspoon salt

⅛ teaspoon Cayenne pepper (optional)

2 green onions, thinly sliced

1 egg, lightly beaten

2 tablespoons olive oil

For the garlic aioli:

¾ cup cashew pieces, soaked for 4 to 8 hours

1 clove garlic

¼ cup plus 2 tablespoons water

2 tablespoons lemon juice

½ teaspoon smoked paprika

salt and pepper to taste

Combine the water, cauliflower, and carrots in a medium saucepan and bring to a boil. Cook for 4 minutes, then drain well. Place the cauliflower and carrots on a few layers of paper towels and pat dry. Transfer to a cutting board and finely chop. Place the chopped veggies in a large bowl; add flour and stir to coat. Fold in the cheese, salt, pepper, green onions, and egg.

Heat the olive oil in a large skillet over medium high heat, swirling to coat. Put the fritter mixture into the skillet ¼ cup at a time, using a spatula to flatten each fritter into shape. Cook until golden brown, about 4 minutes, then carefully flip over and cook for about 4 minutes more. Transfer to a paper towel-lined plate to absorb excess oil, if needed.

To make the aioli, drain and rinse the cashews. Combine the cashews, garlic, lemon juice, paprika, and ¼ cup water in a blender and blend until smooth. If needed, add additional water 1 tablespoon at a time. Season with salt and pepper to taste and serve with the fritters.