Crispy Cauliflower-Carrot Fritters with Smoky Garlic Aioli

For a few years, I worked as a periodicals clerk at a public library. It was a pretty sweet job because I essentially got paid to sit at a desk and read magazines. My actual job was to retrieve magazines for patrons who asked for them because we kept all of our magazines in a back room, but since that didn’t happen very often, most of the time I got to do whatever I wanted. And I wanted to read magazines! At the time, I had just moved in with Chris and I was just learning how to really cook, so the cooking magazines were my favorites. Ever since then, I have been a total Cooking Light fangirl. No, it’s not strictly vegetarian! But it has lots of inventive vegetarian recipes.

I was looking for dinner ideas a few weeks ago and came upon a recipe for Crispy Broccoli-Carrot Fritters with Yogurt Dill Sauce in a recent issue of Cooking Light and thought I would try making the fritters with cauliflower instead of broccoli. And the sauce? I replaced that with a cashew-cream based Smoky Garlic Aioli. I love me some cashew cream! If you don’t have a mayo-aversion like I do, you can use mayo instead and make a more traditional aioli.

The smoky aioli is perfect with the cheesy, crispy fritters. And these come together super quickly too—from start to finish, they’re done in about 30 minutes. While the batter might seem like it’s not going to hold together, have faith because it will! Use your spatula to press each patty into shape on the skillet and then flip them over carefully.

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