Crispy Cauliflower Fritters

Name: Crispy Cauliflower Fritters
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Ingredients: 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; ¼ cup olive oil

User Reviews

5.0

60 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
5 servings
Calories
195 kcal
Course
Side Dish
Cuisine
American

Crispy Cauliflower Fritters

Winston Campbell

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These crispy, delicious cauliflower fritters are ready in about 30 minutes. Like all fried foods, they are irresistible!

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Ingredients

Servings

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
½ teaspoon Diamond Crystal kosher salt see notes
¼ teaspoon black pepper
½ cup parmesan grated
½ cup almond flour 2 ounces
¼ cup olive oil for frying

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Instructions

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.
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 into the scoop. After releasing it into the skillet, gently flatten it with a spatula or the back of a spoon.
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.

Notes

If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
In this recipe, the eggs really do need to be large. If the mixture seems dry, add either an extra yolk or an extra egg white. If using medium eggs, you can use three of them.
You can use frozen cauliflower rice. If you do, 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 like to spread it on paper towels to make sure it's dry.
The nutrition info assumes the pancakes will absorb about half 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 these fritters for up to three months.

Nutrition Information

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Serving 2fritters Calories 195kcal (10%) Carbohydrates 7g (2%) Protein 9g (18%) Fat 15g (23%) Saturated Fat 3g (15%) Sodium 310mg (13%) Fiber 3g (12%) Sugar 1g (2%)