Simple and very tasty, this kid-friendly Basic Cauliflower Fritters recipe is a must-have for any housewife.
I love everything about these cauliflower fritters. Golden and crispy on the outside, tender and succulent on the inside, these 4-ingredient Basic Cauliflower Fritters are my go-to recipe for a quick snack or lunch. I enjoy them the most with some sour cream on the side.
This recipe could easily be customized to your taste. If you feel adventurous, feel free to add some kale, onions, fresh herbs, Parmesan, Feta cheese, or even some corn. Now that I have you all excited about these cauliflower fritters, let’s start cooking!
MY LATEST VIDEOSWATCH HOW TO MAKE CAULIFLOWER FRITTERS
CAULIFLOWER FRITTERS RECIPE:
1. Place the cauliflower into the food processor and process until finely minced.
2. Transfer the cauliflower into a large mixing bowl and add the rest of the ingredients, excluding the vegetable oil. Mix everything well. (You should have a nice, paste-like mixture. If the mixture looks a little too soft and moist – add some more flour.)
3. Using an ice-cream scoop as a measure, form small, 1/3 inch-thick patties. You can make them smaller or larger depending on your personal preference.
4. Fry the patties on medium heat, in a small amount of vegetable oil for about 2 minutes per side.
5. Serve the fritters with sour cream or your favorite sauce.
That’s it! Your easy and delicious Basic Cauliflower Fritters are ready. I encourage you to experiment and try adding your favorite ingredients to the recipe. Of course, share your feedback in the comments below. I’d love to hear how you enjoyed the fritters!
HOW TO REHEAT CAULIFLOWER FRITTERS
Be sure to store the fritters properly in an airtight container. They can last in the fridge for up to 3 days. To reheat, just microwave or reheat on the stove for a few minutes.
WHAT SAUCE IS BEST FOR CAULIFLOWER FRITTERS
- Tzatziki (Low Fat Yogurt & Cucumber Dip)
- Copycat Outback Bloom Sauce
- Cilantro Jalapeno Sauce
- Yogurt
- Sour Cream
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Basic Cauliflower Fritters
Ingredients
- 5 cups chopped cauliflower florets
- 2 eggs
- 1/2 cup all purpose flour
- 1/2 tsp baking powder
- salt and pepper to taste
- vegetable oil for frying
Instructions
- Place the cauliflower into the food processor and process until finely minced.
- Transfer the cauliflower into a large mixing bowl and add the rest of the ingredients, excluding the vegetable oil. Mix everything well. (You should have a nice, paste-like mixture. If the mixture looks a little too soft and moist – add some more flour.)
- Using an ice-cream scoop as a measure, form small, 1/3 inch-thick patties. You can make them smaller or larger depending on your personal preference.
- Fry the patties on medium heat, in a small amount of vegetable oil for about 2 minutes per side.
- Serve the fritters with sour cream or your favorite sauce.
Notes
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Katie says
December 18, 2018 at 3:25 pmI’m not big on the taste of sour cream and or yougurt is there another alternative to pair this with or to add with to make it a dinner meal?
Tania says
December 18, 2018 at 8:59 pmHi Katie! You ca use any sauce you love. Tartar, ketchup, tzatziki. Of course, you can skip the sauce altogether. 🙂
James says
November 4, 2018 at 3:25 pmFor us carb watchers… any info?
Tania says
November 4, 2018 at 6:32 pmHi James! Please, refer to the nutrition box right below the recipe card. Hope you give it a try. Thanks!
Iris says
October 14, 2018 at 11:09 pmCan they be frozen after frying?
Tania says
October 14, 2018 at 11:23 pmHi Iris! Although I’ve never tried it, I assume that these fritters could be frozen. Please, let me know if you’ll try freezing them. Thanks!
Elizabeth says
August 9, 2018 at 3:07 amIs this something you can bake instead of frying for a healthier version
Tania says
August 9, 2018 at 12:52 pmHi Elizabeth! I’ve tried baking these fritters, and I didn’t like the result. That is why I only fry them. Thanks!
Metua Hawkins says
August 7, 2018 at 5:08 amThey taste really good and is very easy to make. We added parmesan and used coconut oil. But you really need to squeeze out as much water as you can before adding ingredients to the cauliflower. Will definitely make these again. Thanks
Tania says
August 7, 2018 at 11:13 amGreat! Thank you for the feedback, Metua!
Ging says
April 2, 2018 at 5:49 pmLoved this! Was super easy, and they turned out great. Didn’t have a food processor, but grating the cauliflower worked just fine
Tania says
April 3, 2018 at 10:56 amThanks for the feedback, Ging! I am so glad you enjoyed these!
Mr.Loto says
February 15, 2018 at 6:21 amThe cauliflower is a very healthy vegetable but it is not always appetizing to eat …. with your recipe on the other hand must be delicious! I’ll try!
Tania says
February 15, 2018 at 6:13 pmThanks, Mr.Loto! Hope you’ll enjoy these Fritters!
Elizabeth says
February 25, 2018 at 11:54 amWhat to do if I donot have a food processer
Tania says
February 26, 2018 at 9:36 pmTry using hand chopper and work in batches, Elizabeth. If you don’t have it also, you can try grating the cauliflower instead.
Jeanette Lipp says
March 25, 2018 at 10:25 pmCan you use frozen riced cauliflower.
Tania says
March 25, 2018 at 10:46 pmHi Jeanette! I have never used it, but I think it should work as well. Thanks!
aly says
April 1, 2018 at 10:59 amYou would need to put the frozen cauliflower in a towel and squeeze out most of the water
Stefania says
January 17, 2018 at 3:54 pmHi! Is there any way to make this vegan? What can I use instead of the eggs?
Thanks!
Tania says
January 17, 2018 at 8:34 pmHi Stefania! I’ve heard that vegans successfully substitute eggs for soaked flax seeds. Please, find more info here: https://minimalistbaker.com/how-to-make-a-flax-egg/
Donna says
January 3, 2018 at 11:01 pmHi I live in the UK and struggle with the conversions! What is a cup in grams or kilograms please xx
Tania says
January 7, 2018 at 8:43 pmHi Donna! I’ll measure the ingredients next time (weigh the cauliflower, etc.) I make these, and update this recipe. Stay tuned!
Anna, Sydney says
April 26, 2018 at 1:51 amDonna: There’s this awesome online tool called “Google” that you can use for conversions.
Debby says
December 30, 2017 at 7:17 pmCould you estimate how much cauliflower rice the 5 cups of florets makes. I have already riced cauliflower but I don’t know how to estimate the other ingredients in proportion to it. Thank you.
Tania says
December 30, 2017 at 10:03 pmHi Debbie! I think you’ll need approximately 2.5-3 cups of riced cauliflower. Thanks!
Ashley says
December 8, 2017 at 7:25 pmOh these sound great! My husband is vegetarian so I’m always looking for fritters, etc. Do you think I could serve these like sliders? On a bun with sauce and other veggies?
Tania says
December 8, 2017 at 9:06 pmI think it’s a great idea, Ashley! 🙂
Angela says
December 3, 2017 at 1:02 amHave you tried baking them instead of frying?
Tania says
December 3, 2017 at 2:59 pmHi Angela! I’ve tried baking these, but I wasn’t impressed with the outcome. They taste so much better when fried.
Casey says
October 29, 2017 at 6:54 pmWhat would you compare this to?
Tania says
October 29, 2017 at 8:42 pmI wouldn’t compare it to anything, Casey. Since it has only one major ingredient, cauliflower, it tastes a lot like it.
Amy says
October 26, 2017 at 1:39 pmCould these be made in an airfryer? To reduce the amount of oil?
Tania says
October 27, 2017 at 10:11 amI have never used an airfryer, so I cannot advise. Sorry.
Esthet says
November 8, 2017 at 5:10 pmI use air fryer you can as long as the have enough to hold together. I cool almost anything you can fry in the air works great.
Amy says
October 26, 2017 at 1:35 pmSounds delicious. I see diced bricvoli and cauliflower in the store…could I use that combo?
Tania says
October 27, 2017 at 10:11 amHi Amy! This combo sounds great!
Hilda Sterner says
October 17, 2017 at 3:55 pmI’ve had a head of cauliflower sitting in my fridge for over a week and haven’t figured out what I wanted to do with it, until now! Thanks for sharing the recipe. It looks delicious, and I’m looking forward to trying this recipe!
Tania says
October 17, 2017 at 10:32 pmThanks, Hilda! Don’t let the cauliflower go to waste. I am sure you’ll love these. 🙂
Arleen Smith says
October 2, 2017 at 11:23 pmWould love to have the Yam recipe. I will be making this recipe tomorrow which i am really looking forward to. I have been drying spinach because it goes bad so fast. Part of the spinach I make into a powder to add to my smoothies and have been looking for other ways to use it and this might one of them.
Tania says
October 3, 2017 at 8:47 amYes, spinach should work great in this recipe. Let me know if you give these a try, Arleen!
Donica says
September 24, 2017 at 3:41 pmDo you think almond flour will work?
Tania says
September 25, 2017 at 11:10 amHi Donica! I am not sure, but I think it should work. Thanks!
Donica says
September 25, 2017 at 7:41 pmso the almond flour- not so much… but I used a half almond half regular mix- which worked out well. I will have to experiment more with anther alternative .. on the bright side, these were very easy and delish. Note to other readers wring out that cauliflower for all its worth, if its wet at all keep wringing!
Betty says
September 24, 2017 at 11:26 amWonder if you can use coconut flour instead of all purpose flour ???
Tania says
September 24, 2017 at 11:43 amHi Betty! I am sorry, but I don’t think coconut flour would be a good fit for this recipe.
Betty says
September 24, 2017 at 12:05 pmThank you
Deborah says
September 11, 2017 at 10:49 pmI made them this evening and loved them! I added Parmesan cheese, garlic, fresh parsley, and chives with a little pinch of cayenne. Quick and easy to make! Will be making them again!
Tania says
September 12, 2017 at 7:24 pmGreat! Thanks for sharing, Deborah!
Kate says
August 17, 2017 at 7:26 pmI used sesame oil and even sprinkled some raw sesame seeds in the outside before frying them. I liked the added crunch. Also added grated Parmesan to the mix. I can think of a thousand things to add! Also sauces to put on top. Very versatile recipe!
Tania says
August 18, 2017 at 7:31 pmThanks, Kate! Sounds like a great idea with the sesame seeds&oil! Cannot wait to try!
Colleen says
August 2, 2017 at 10:47 pmDo you steam the cauliflower first?
Tania says
August 4, 2017 at 11:36 amHi Colleen! No. I use raw cauliflower. Thanks!
JidiJodi says
July 21, 2017 at 9:28 pmI made these tonight!! Really good!! I added minced garlic.. paprika and onions.. thanks for the inspiration!!
Tania says
July 24, 2017 at 4:46 pmThat’s great! Thank you for sharing!
Daisy says
July 21, 2017 at 6:23 pmSince vegetable oil is a known heart disease and cancer causer, can you suggest another oil/fat for the readers who don’t know that processed vegetable oils are so bad.
Thanks
Otherwise looks great
Tania says
July 24, 2017 at 4:45 pmHi Daisy!
I use vegetable oil for frying. I will educate myself on the harm of vegetable (canola, etc.) oil, maybe it’s time to make changes to my diet. Thank you for your comment! Stay healthy!
Bev says
July 31, 2017 at 7:19 pmHow about coconut oil?
Jenifer says
August 26, 2017 at 3:53 pmYou might try avocado oil. It has a higher burn tempos good to use for frying plus healthier and tastes good.
hatta seli says
July 7, 2017 at 2:33 amNice,yummy.Its works well with yam,too.
Tania says
July 7, 2017 at 9:07 amThanks, Hatta! I’ve got to try the yam version.