Ingredients checklist
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Cheesy Cauliflower, Sweetcorn & Banana Blossom Fritters with Guacamole & Sour Cream

40 minutes
40 minutes

Crispy, cheesy, packed with veg and so delish, the first time I’ve tried cooking with banana blossom and I am amazed, the fritters had the most meaty texture almost like a chicken nugget (really!), I can’t wait to experiment more with it!

If you’ve never heard of banana blossom, it comes from South-East Asia and looks a bit like an artichoke, the tinned variety is easier to come across than fresh and is now available at most supermarkets.  It’s also known as “banana heart”, has a purple skin and grows at the end of a banana fruit cluster.  Actually best known for being an ideal vegan substitute for fish... my next test recipe I think!

These fritters were super easy to make and devoured by my whole fam... I topped them with fresh guacamole, sour cream and finely chopped chives.


  1. Shred the cauliflower in a food processor or grate with a large cheese grater
  2. Drain and squeeze the banana blossom and chop fine
  3. Add the cauliflower and banana blossom into a large bowl
  4. Mix in the cheese sweet corn, eggs, flour, spring onions, chilli powder, salt and pepper until everything is evenly combined
  5. Add a few tablespoons of olive oil in a frying pan on medium heat, drop about 1/4 cup of batter into the pan for each fritter and flatten to form a thick disc shape
  6. Cook fritters a few minutes on each side until crispy.  Make sure one side is completely browned and cooked before you try to flip the fritter over
  7. Repeat with the remaining fritters until they are all golden and crispy, add more oil to the pan if needed
  8. When ready to eat top with guacamole, a dollop of sour cream and chopped chives
  9. Enjoy!

**The fritters can be made in advance and heated in the oven at 180°C for about 10 minutes**