These crispy, delicious cauliflower fritters are ready in about 30 minutes. Made with riced cauliflower, eggs, almond flour, and parmesan, these savory pancakes are low-carb and gluten-free.
The idea for these cauliflower fritters occurred to me the last time I made cauliflower pizza crust. As I watched the magic of the crust forming in the oven, I realized I could use riced cauliflower to make savory pancakes. We all loved the result - golden, delicious, and crispy fritters. Like all fried foods, there's something utterly irresistible about them.
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- Riced cauliflower: When I started making this recipe in 2014, I had to process the cauliflower in the food processor. These days, you can buy it pre-riced, so that's what I do.
- Scallions: I only use the green part.
- Grated Parmesan: Make sure you use finely grated parmesan and not coarsely shredded.
- Almond flour: I use superfine almond flour in this recipe.
- Olive oil: I love cooking with this delicious oil. If you prefer an oil with a higher smoke point, use avocado oil or ghee.
Variations
I season these fritters simply, with kosher salt and black pepper. You can add more seasonings if you'd like. Try adding ½ teaspoon of onion powder and ½ teaspoon of dried thyme. These spices complement this dish well. A pinch of cumin and/or smoked paprika is also very good.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Combine all the ingredients except for the oil in a large bowl.
Heat olive oil in a nonstick skillet. Use a ¼ cup scoop to measure out the fritters. Gently flatten them.
Cook them until golden brown on both sides, about 5 minutes per side, over medium heat. Serve immediately.
Expert Tip
In this recipe, the eggs really do need to be large. If the mixture seems dry, add either an extra yolk or an extra egg white. If using medium eggs, you can use three of them.
Recipe FAQs
Yes. If you do, microwave it in a covered microwave-safe bowl for about 2 minutes, just until it's no longer frozen. Drain well to prevent the fritters from being watery and falling apart.
You can use butter, but if you do, I recommend adding a tablespoon of neutral oil like avocado oil. This should help prevent the butter from burning.
I haven't tried that, so I can't be sure. But if you'd like to experiment, try making them like I make these baked zucchini fritters. Gently flatten them on a parchment-lined rimmed baking sheet (use high-heat-resistant parchment), spray with oil, and bake for about 15 minutes per side in a 400°F oven.
Serving Suggestions
Cauliflower fritters pair well with many main courses. I often serve them with one of the following entrees:
- Parmesan-crusted chicken
- Chicken leg quarters
- Tri-tip roast
- Beef cheeks
- Rainbow trout
- Pork stew
- bacon-wrapped meatloaf
- Ham steak
Sometimes, I serve them with a couple of poached eggs and a tomato salad for a delicious meatless dinner. They're extra good when topped with a dollop of sour cream!
Storing Leftovers
You can keep the leftovers in a sealed container in the fridge for 3-4 days. They taste great when gently reheated in the microwave at 50% power.
You can also reheat them in a 350°F oven or simply serve them cold. I sometimes grab one for a quick snack and eat it straight out of the fridge! You can also freeze these fritters for up to three months.
More Fritter Recipes
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Crispy Cauliflower Fritters
Video
Ingredients
- 2 cups riced cauliflower - heaping; 8 ounces; uncooked
- ½ cup scallions - green parts; chopped
- 1 tablespoon garlic - minced
- 2 large eggs - lightly beaten; see notes
- ½ teaspoon Diamond Crystal kosher salt - see notes
- ¼ teaspoon black pepper
- ½ cup parmesan - grated
- ½ cup almond flour - 2 ounces
- ¼ cup olive oil - for frying
Instructions
- Set the oven to "keep warm" (170°F) and line a rimmed baking sheet with parchment paper.
- In a medium bowl, combine the riced cauliflower, scallions, minced garlic, eggs, salt, pepper, parmesan, and almond flour.
- Heat the oil in a large (12-inch) nonstick skillet over medium heat for 3-4 minutes. Place 5 fritters in the skillet - use a ¼ cup scoop and pack the mixture into the scoop. After releasing it into the skillet, gently flatten it with a spatula or the back of a spoon.
- Fry the pancakes over medium heat (not higher) for about 4-5 minutes, until their bottom has formed a sturdy, golden-brown crust. Be patient – if you flip them too soon, they will fall apart.
- Carefully flip the fritters and fry them until golden brown on both sides and sturdy enough to lift off the skillet, 4-5 more minutes. Keep the cooked fritters in the warm oven while you cook the second batch.
- Serve immediately.
Notes
- If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
- In this recipe, the eggs really do need to be large. If the mixture seems dry, add either an extra yolk or an extra egg white. If using medium eggs, you can use three of them.
- You can use frozen cauliflower rice. If you do, microwave it in a covered microwave-safe bowl for about 2 minutes, just until it's no longer frozen. Drain well to prevent the fritters from being watery and falling apart. I like to spread it on paper towels to make sure it's dry.
- The nutrition info assumes the pancakes will absorb about half the oil.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. They taste great when gently reheated in the microwave at 50% power. You can also reheat them in a 350°F oven or simply serve them cold.
- You can also freeze these fritters for up to three months.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Dusty says
Can frozen riced cauliflower be used?
Vered DeLeeuw says
Hi Dusty,
Yes, you can use frozen cauliflower rice. If you do, microwave it in a covered microwave-safe bowl for about 2 minutes, just until it's no longer frozen. Drain well to prevent the fritters from being watery and falling apart. I like to spread it on paper towels to make sure it's dry.
Harriett Slack says
These Fritters are AMAZING! Everyone, including cauliflower hatters, loved it.
Vered DeLeeuw says
Yay! I'm so glad to hear, Harriett. 🙂
Celia Lockwood says
Does the fresh riced cauliflower have to be cooked first?
Vered DeLeeuw says
Hi Celia,
There's no need to cook it first.
Barb says
What a lovely way to add cauliflower to our diet! Even my picky granddaughter likes these.
Vered DeLeeuw says
I'm glad to hear you and your family like this recipe, Barb!
Gina says
This recipe was so easy. I only changed the onion to yellow. Fritters were delicious!
Vered DeLeeuw says
I'm so glad you enjoyed these fritters, Gina! Thank you for the comment.
Nerissa says
Very good even without Parmesan cheese. I used all purpose flour instead of almond flour because that’s what I had. My cauliflower head yielded about 2 1/4 cup cauliflower and these measurements still worked well. Also still good by itself without dipping in anything. Thanks for a great cauliflower recipe.
Vered DeLeeuw says
I'm so glad this recipe worked for you, Nerissa! Thank you for sharing your experience.
Debbie says
I don’t have almond flour. What can I use instead?
Vered DeLeeuw says
If you're OK with more carbs, you can use breadcrumbs (regular or gluten-free).
Sandra says
Try spelt flour or finely ground oat flour. I'm using sprouted spelt flour, but you can use regular spelt flour.
Oat flour can easily be made by grinding whole oats in a coffee grinder. Store in an airtight container if you make extra. It makes a beautiful flour for all types of cooking, especially baking or in pancake / fritter type recipes.
You could also try adding some ground flax seeds. Don't add water to the flax seeds as people do in making 'flax eggs.' Just use dry, finely ground flax seeds. Let the mixture sit for a bit to allow the flax seeds to thicken things up a little before you fry.