Cauliflower Fritters
Crispy, golden, and irresistibly delicious, these cauliflower fritters are a game-changer for your snack or side dish repertoire. Made with fresh cauliflower, a handful of pantry staples, and a touch of garlic and scallions, these fritters pack a punch of flavor in every bite. With just 30 minutes from start to finish, they’re an easy yet impressive option for any meal.
Perfectly seasoned and lightly pan-fried, these fritters offer a wonderful texture—crispy on the outside and tender on the inside. They’re an ideal way to sneak more vegetables into your diet, appealing even to those who might typically turn up their noses at cauliflower. Pair them with a dollop of yogurt or sour cream for a refreshing contrast that elevates the dish even further.
Whether served as an appetizer, a side dish, or a light lunch, these cauliflower fritters are versatile and crowd-pleasing. Get ready to enjoy a nutritious and flavorful twist on traditional fritters that will leave everyone reaching for seconds.
Key Ingredients that Make These Cauliflower Fritters Shine
- Cauliflower – The star of the show, offering a mild flavor that crisps up beautifully in the pan while providing a nutritious base.
- Whole Wheat or All-Purpose Flour – Adds structure to the fritters, helping them hold their shape while keeping them light.
- Eggs – Act as a binder, bringing all the ingredients together into a cohesive mixture.
- Garlic – Adds a burst of savory flavor that complements the mild cauliflower.
- Scallions – Infuse the fritters with a mild onion-like flavor and provide a pop of color.
- Olive Oil – Used for pan-frying, giving the fritters their signature golden-brown crust.
- Yogurt or Sour Cream – Served on the side for a creamy, tangy contrast that enhances the fritters’ flavor.
Simple Steps to Create the Perfect Fritters
- Prep the Cauliflower: Boil cauliflower florets in salted water until just tender, then chop them into small pieces.
- Mix the Batter: Combine the cauliflower, flour, eggs, garlic, scallions, salt, and pepper in a bowl until well-mixed.
- Cook the Fritters: Heat a nonstick skillet with olive oil over medium-low heat. Scoop out portions of the mixture, flatten slightly, and cook until golden brown on both sides.
- Serve and Enjoy: Transfer to a plate lined with paper towels, then serve warm with yogurt or sour cream on the side.
Tips for Fritter Success
- Don’t Overcook the Cauliflower: Keep it just tender to avoid mushy fritters.
- Maintain the Right Temperature: Use medium-low heat to ensure the fritters cook evenly without burning.
- Size Matters: Aim for small, evenly-sized fritters to promote uniform cooking and a perfect crisp texture.
Creative Variations for Your Cauliflower Fritters
- Add Cheese: Mix in shredded cheddar or parmesan for a cheesy twist.
- Spice It Up: Include chopped chili or a pinch of cayenne for a spicy kick.
- Make It Gluten-Free: Swap the flour for almond flour or chickpea flour for a gluten-free version.
Storing Your Cauliflower Fritters
To store leftovers, place the fritters in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat to retain their crispiness, or pop them in the oven at 350°F for 10 minutes. Avoid freezing, as it may affect the texture.
Cauliflower Fritters Recipe
Ingredients
- – 1 large head of cauliflower broken into florets
- – 3 cloves of garlic finely minced
- – 2 large eggs lightly beaten
- – 3 tablespoons minced scallions plus additional for garnishing
- – 1/2 cup whole wheat or all-purpose flour
- – Olive oil for frying
- – Yogurt or sour cream for serving
Instructions
- Fill a large pot with water, season generously with salt, and bring to a boil. Add the cauliflower florets and cook until they are tender when pierced with a fork, about 3 to 5 minutes. Drain and transfer to a cutting board. Chop the cauliflower finely, ensuring the pieces are no larger than peas.
- Measure 4 cups of the finely chopped cauliflower, setting aside any excess for another use. In a mixing bowl, combine the chopped cauliflower with the flour, beaten eggs, minced garlic, scallions, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until all ingredients are thoroughly incorporated.
- Line a plate with paper towels. Heat a nonstick skillet over medium-low heat and add a thin layer of olive oil. Scoop 2 to 3 tablespoons of the cauliflower mixture per fritter into the skillet, gently pressing each mound down with a spatula to flatten slightly. Ensure the fritters are spaced at least 1 inch apart to prevent sticking.
- Cook the fritters for 2 to 3 minutes on the first side, then flip them and cook for an additional 1 to 2 minutes, or until they are golden brown and cooked through. Transfer the cooked fritters to the paper towel-lined plate to drain any excess oil.
- Serve the fritters warm, topped with a dollop of yogurt or sour cream, and sprinkle with extra scallions if desired.