These delicious cauliflower fritters are fried in olive oil to golden, crispy perfection. They are low carb and keto – I add almond flour to the batter instead of all purpose flour.
The first time I made these cauliflower fritters, The Picky Eater initially refused to touch them. “Eww! Cauliflower!” she said.
Eventually, when she saw how much we all enjoyed them, she took a tentative bite. Her face lit up with surprised pleasure: “Mom, these are really good! They’re almost as good as latkes!”
Immediately, a new hanukkah tradition was born – I make latkes most nights, but on one or two nights, I make these cauliflower fritters instead.
These cauliflower fritters are low carb and keto. They contain no wheat flour – I use almond flour instead. They are fragile, so use care when flipping them. But they taste so good, that I think they are worth the trouble.
- 1 medium head cauliflower (1 1/2 lb.)
- 2 large eggs
- 1 tablespoon minced garlic
- 1/2 cup almond flour
- 1/4 cup grated Parmesan
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup parsley
- 4 tablespoons olive oil
- Preheat oven to 200 degrees F.
- Remove the cauliflower’s outer leaves, cut into chunks and place in a colander. Rinse, then place in a large microwave-safe bowl. Add 2 tablespoons of water. Cover with a microwave-safe plate and microwave on high for 10 minutes, until tender. Drain well.
- Meanwhile, in a large bowl, using a fork, whisk together the eggs, garlic, almond flour, Parmesan, salt and pepper.
- Transfer the cooked cauliflower to your food processor’s bowl. Process to mash. Add the parsley and process to incorporate. Add the egg mixture and process to combine.
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat, about 2 minutes. Drop the cauliflower mixture into the skillet, cooking four patties at a time, using a 1/4 cup scoop to form the fritters. Gently press on the cauliflower fritters with a spatula to flatten.
- Cook until you can see that the edges of the bottom are crispy and golden brown, 3-5 minutes. Very carefully turn to the other side – fritters are fragile – and cook 3-5 more minutes, until the second side is also browned and crisp.
- Transfer the cooked cauliflower fritters to a large baking sheet and place in the oven to keep them warm while you fry three more batches, adding a tablespoon of olive oil before each batch.