Description
Delicious and crispy cauliflower fritters made with tender cauliflower florets, Parmesan cheese, and a blend of flavorful seasonings. Perfect as a healthy appetizer or side dish, these fritters are pan-fried to golden perfection and served warm with your favorite dip.
Ingredients
Scale
Main Ingredients
- 1 medium head cauliflower (cut into florets)
- 2 large eggs
- ½ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- 2 green onions (finely chopped)
- 2 cloves garlic (minced)
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2–3 tablespoons chopped parsley (optional)
- Olive oil or vegetable oil for frying
Instructions
- Cook the Cauliflower: Steam or boil the cauliflower florets until they are fork-tender, about 8 to 10 minutes. Once cooked, drain well to remove excess moisture and mash them with a fork or potato masher until mostly smooth with some small chunks remaining for texture.
- Prepare the Batter: In a large mixing bowl, combine the mashed cauliflower with the eggs, flour, grated Parmesan cheese, finely chopped green onions, minced garlic, baking powder, salt, black pepper, and chopped parsley if using. Stir thoroughly until a thick, cohesive batter forms.
- Heat the Oil: Place a nonstick skillet over medium heat and add a thin layer of oil, allowing it to warm until shimmering but not smoking.
- Form and Cook Fritters: Using a spoon, scoop 2 to 3 tablespoons of batter per fritter and place it into the hot oil in the skillet. Flatten the batter slightly with the back of the spoon to form even patties. Cook each fritter for 3 to 4 minutes on one side until golden brown and crispy, then carefully flip and cook the other side for another 3 to 4 minutes.
- Drain Excess Oil: Once cooked, transfer the fritters onto a plate lined with paper towels to drain any excess oil, keeping them crispy and light.
- Serve: Repeat the process with the remaining batter, adding more oil as needed. Serve the cauliflower fritters warm with sour cream, a yogurt dip, or a squeeze of fresh lemon juice for added brightness and flavor.
Notes
- For extra flavor, add shredded cheese or spices like paprika or cumin to the batter.
- To make a gluten-free version, substitute the all-purpose flour with almond flour or a gluten-free flour blend.
- Be sure to drain the cooked cauliflower thoroughly to prevent soggy fritters.
- These fritters pair well with a variety of dips such as tzatziki, garlic aioli, or spicy mayo.
