Cauliflower Quinoa Fritters
User Reviews
5
Cauliflower Quinoa Fritters
Description
Cauliflower Quinoa Fritters blend riced cauliflower and cooked quinoa with breadcrumbs, crumbled feta, eggs, scallions, lemon zest, and garlic to form a cohesive mixture. When fried in olive oil, the fritters develop a crispy outside while maintaining a moist, tender interior with hints of lemon and garlic. The use of feta adds subtle creaminess and a touch of saltiness that complements the mild cauliflower and quinoa base. These fritters are formed into small patties and cooked on the stovetop in batches until golden and firm.
Serving these fritters warm allows their texture and flavors to shine, especially when paired with a preferred dipping sauce. They can serve as a vegetarian appetizer, side dish, or light meal component. Their size makes them convenient for sharing or adding variety to a meal.
According to the notes, leftovers store well for up to five days refrigerated and can be reheated in several ways. They also freeze well both before and after cooking. Substitutions such as flax eggs for regular eggs, different cheeses, or breadcrumb alternatives like almond or oat flour provide flexibility, though the recipe suggests following the original for best results.
Ingredients
- 1 cauliflower cored and cut into large pieces, medium head
- 2 cups quinoa cooked
- 1 cup breadcrumbs
- ½ cup feta cheese crumbled
- 2 egg beaten, large
- 3 scallions white and green parts, sliced
- 1 lemon zested
- 3 garlic minced, cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup olive oil for more if needed for shallow frying
Instructions
- In a food processor, pulse the cauliflower until it’s the size of couscous
- In a large bowl, combine the cauliflower, quinoa, bread crumbs, feta, eggs, scallions, lemon zest, garlic, salt and pepper. Stir until the mixture is well combined and moistened.
- Form the mixture into 1/2 -inch thick patties, about 2 inches wide. Heat the olive oil in a large skillet over medium-high heat. Add the fritters in batches and fry, turning once, until crispy, about 10 minutes. Transfer the fritters to a large paper towel-lined plate and cover while you finish cooking all the fritters.
- Serve the fritters warm with your favorite dipping sauce
Notes
- Store leftover fritters in an airtight container refrigerated for up to 5 days; reheat by microwave, skillet, or air fryer.
- Fritters can be frozen before or after cooking; thaw overnight in the fridge before cooking or reheating.
- Egg substitutes like flax eggs work well for binding.
- Scallions may be replaced with onions if desired.
- Breadcrumbs can be swapped for gluten-free flours such as almond or oat flour, or panko.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 66mg | 22% |
| Sodium | 714mg | 30% |
| Potassium | 478mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 192IU | 4% |
| Vitamin C | 48mg | 53% |
| Calcium | 141mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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