Crispy Cauliflower Fritters
User Reviews
5
Crispy Cauliflower Fritters
Description
The Crispy Cauliflower Fritters recipe brings together riced cauliflower with chopped green scallions, minced garlic, grated parmesan cheese, and almond flour. Eggs bind the mixture, seasoned with kosher salt and black pepper. The batter is scooped and gently flattened into fritters before frying in olive oil over medium heat to develop a golden, sturdy crust on both sides.
Cooking at medium heat is important to avoid breaking apart the fritters. Once cooked, the fritters are held warm in a low oven. The resulting fritters have a crisp exterior and a moist, flavorful interior, combining cheesy, garlicky notes with the mild cauliflower taste.
They can be served immediately or stored in the refrigerator for several days and reheated gently. The recipe allows frozen cauliflower rice as a substitute, though it requires thawing and thorough draining to avoid excess moisture that would affect texture. These fritters freeze well for longer storage.
Ingredients
- 2 cups riced cauliflower heaping; 8 ounces; uncooked
- ½ cup scallions green parts; chopped
- 1 tablespoon garlic minced
- 2 egg lightly beaten; see notes, large
- ½ teaspoon kosher salt see notes, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ cup parmesan grated
- ½ cup almond flour 2 ounces
- ¼ cup olive oil for frying
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 not using Diamond Crystal kosher salt, halve the salt amount for other brands including Morton.
- Use large eggs for proper binding; if mixture is dry, add an extra egg yolk or egg white accordingly.
- Frozen cauliflower rice must be thawed and drained thoroughly to prevent watery fritters.
- Leftovers keep well refrigerated for 3-4 days and reheat best at half power in the microwave or in a 350°F oven; they can also be eaten cold.
- Fritters freeze well for up to 3 months and can be reheated from frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 195 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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