Description
Light, crispy, and packed with flavor, these cauliflower fritters are a great way to enjoy this versatile vegetable. Perfect as a side dish, appetizer, or snack!
Ingredients
Units
Scale
- 1 small head cauliflower (about 3 cups, finely chopped or riced)
- 2 large eggs, beaten
- 1/4 cup all-purpose flour (or almond flour for a low-carb option)
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon paprika (optional)
- 2 tablespoons chopped fresh parsley (optional)
- 2 tablespoons milk (or water)
- Vegetable oil, for frying
Instructions
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Prepare the Cauliflower:
- Chop the cauliflower into small florets.
- Steam or microwave the florets until tender (about 5 minutes), then mash or finely chop them. Alternatively, use riced cauliflower.
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Make the Batter:
- In a large bowl, mix the cauliflower, eggs, flour, Parmesan (if using), salt, pepper, garlic powder, paprika, parsley, and milk until well combined.
- The mixture should hold together; if too wet, add a bit more flour.
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Heat the Oil:
- In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
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Cook the Fritters:
- Scoop about 2 tablespoons of the mixture, flatten into a small patty, and carefully place in the hot oil.
- Fry for 2-3 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
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Serve:
- Enjoy warm with sour cream, yogurt, or your favorite dipping sauce.
Notes
Baking Option: Bake at 400°F (200°C) on a greased baking sheet for 20-25 minutes, flipping halfway.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven for crispiness.