Crispy Cauliflower Fritters

Crispy on the outside and tender inside, these cauliflower fritters are ready in 30 minutes and make a simple low-carb, gluten-free side dish.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 195kcal

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 below
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
½ cup parmesan grated
½ cup almond flour 2 ounces; can use ¼ cup all-purpose flour if gluten/carbs are OK
¼ cup olive oil for frying

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. If the mixture is dry and crumbly, add an extra egg or just an egg white.
2 cups riced cauliflower, ½ cup scallions, 1 tablespoon garlic, 2 large eggs, ½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ½ cup parmesan, ½ cup 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 in. After releasing the mixture into the skillet, gently flatten it with a spatula or the back of a spoon.
¼ cup olive oil
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.

Seasonings, especially salt, are guidelines. Adjust to taste.
You can use frozen cauliflower rice. 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 spread it on paper towels to make sure it's dry.
The nutrition info assumes the pancakes will absorb about half of 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 the cooled fritters for up to three months.