1 yellow onion, chopped
1 tablespoon olive oil
salt and pepper
1/2 cup marcona almonds
1 small cauliflower
1/2 cup roasted red peppers
1 tablespoon capers
handful herbs of choice chopped, i used tarragon, chives and parsley
1 egg, lightly beaten
1-2 cups all purpose flour
3-5 tablespoons coconut oil for frying
Heat 1 tablespoon olive oil in a frying pan. Add onions and sprinkle a bit of salt and pepper. Cook on low for about 45 minutes, stirring every 10 minutes.
Add almonds to the bowl of a food processor and pulse until coarsely chopped. Add cauliflower, roasted peppers, capers, caramelized onions and pulse until chopped. Add herbs and pulse a couple more times (you want a little texture to it, not too creamy).
Transfer mixture to a bowl. Season to taste. Add egg and 1 cup flour. stir it well with a spatula and if too wet, add more flour as needed until you can make a firm golf sized ball out of a spoonful of mixture.
Heat coconut oil in a frying pan and add 3 fritters at a time. Cook for about 3 minutes a side, until golden. If preferred bake at 400F for 10-15 minutes a side.