You are going to love these crispy, delicious cauliflower fritters! Ready in about 30 minutes, they're a wonderful way to enjoy this vegetable.
Made with riced cauliflower, eggs, almond flour, and parmesan, these savory pancakes are low-carb and gluten-free.
The idea for these tasty fritters occurred to me the last time I made cauliflower pizza crust. I was watching the magic of the crust coming together in the oven. Suddenly I thought that 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.
You'll only need a few simple ingredients to make these cauliflower fritters. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Riced cauliflower: When I started making this recipe, back 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.
- Minced garlic: Jarred minced garlic works, but if you have the patience to peel garlic cloves and mince them, that's best.
- Eggs: I use large eggs in most of my recipes, this one included.
- Kosher salt and black pepper: If using fine salt, you should reduce the amount you use by half.
- Grated Parmesan: Make sure you use finely grated parmesan and not coarsely shredded.
- Almond flour: I use blanched superfine almond flour in this recipe.
- Olive oil: I love cooking with this delicious oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.
I season these fritters simply, with kosher salt and black pepper. You can certainly add more seasonings if you'd like.
Try adding ½ teaspoon of onion powder and ½ teaspoon of dried thyme. I tried them and both complement this dish well. A pinch of cumin and/or smoked paprika is also very tasty.
Cauliflower Fritters Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
- You simply mix everything together (except for the oil) in a large bowl. (Photos 1-2).
- Next, heat some olive oil in a nonstick skillet. Use a ¼ cup scoop to measure out the fritters. (Photo 3).
- Cook them until golden brown on both sides, about 5 minutes per side over medium heat. (Photo 4).
In this particular 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.
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 such as 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 the way 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.
You can serve these fritters as a tasty side dish. They go with so 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
The leftovers keep well in the fridge, in a sealed container, for 3-4 days. They taste great when gently reheated in the microwave at 50% power, or even 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
- 2 cups riced cauliflower (heaping; 8 oz)
- ½ cup scallions green parts; chopped
- 1 tablespoon garlic minced
- 2 large eggs lightly beaten; see notes
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ½ cup dry-grated parmesan (not coarsely shredded)
- ½ cup almond flour (2 oz)
- ¼ cup olive oil for frying
- Set your oven on the "keep warm" setting (170°F). Line a baking sheet with parchment paper.
- In a medium bowl, mix 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 to the other side, 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.
- In this particular 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.
- The nutrition info assumes that the pancakes will absorb about half the oil. The leftovers keep well in the fridge, in a sealed container, for 3-4 days. They taste great when gently reheated in the microwave at 50% power, or even cold.