Cauliflower Griddle Cakes

• 1 cauliflower medium, leaves removed
• 2 garlic cloves very thinly sliced
• 4 scallions very thinly sliced
• 1/2 cup sheep fresh, 's-milk ricotta
• 2 large eggs
• 1 lemon
• 1 tablespoon baking powder
• kosher salt
• freshly ground pepper
• 1/2 cup all purpose flour
• 4 tablespoons extra-virgin olive oil or as needed
• 1/2 pound parmigiano reggiano cheese piece of
• lemon wedges for serving

1. Grate the raw cauliflower on a box grater into small pieces.
2. In a large bowl, combine the cauliflower, garlic, scallions, ricotta, eggs, lemon zest, baking powder and 1 teaspoon each of salt and pepper. Stir well, then stir in flour until just incorporated.
3. Heat 1 tablespoon olive oil in a saute pan or on flat top griddle. Working in batches, add 2-tablespoon mounds of the cauliflower batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Continue with remaining olive oil and batter.
4. Transfer fritters to serving plate, grate the Parmigiano-Reggiano over them and serve right away with lemon wedges.

cauliflower, garlic, scallions very, sheep fresh, eggs, lemon, baking powder, kosher salt, freshly ground pepper, flour, extravirgin olive oil, lemon wedges

Taken from www.yummly.com/recipe/Cauliflower-Griddle-Cakes-2098662 (may not work)