Vegetarian Cauliflower Fritters

"Use fresh cauliflower only for this, these are delicious served with sour cream!"
 
Download
photo by Reggie's Mom photo by Reggie's Mom
photo by Reggie's Mom
Ready In:
31mins
Ingredients:
12
Serves:
4
Advertisement

ingredients

  • 1 (2 lb) fresh cauliflower (broken into about 1-1/2-inch pieces)
  • 3 large eggs, lightly beaten
  • 1 tablespoon fresh minced garlic (or to taste)
  • 2 -3 tablespoons minced onions, minced (optional)
  • 1 teaspoon lousianna hot sauce (or Tabasco to taste)
  • 1 tablespoon flour (might need a tablespoon more to hold together)
  • 1 teaspoon baking powder
  • 12 teaspoon paprika (or to taste)
  • 1 -2 teaspoon seasoning salt (or to taste)
  • 12 teaspoon black pepper (or to taste)
  • 1 -2 tablespoon fresh parsley, finely chopped
  • oil (for frying)
Advertisement

directions

  • Cook the cauliflower for about 6-8 minutes or until soft enough to mash; drain very well.
  • Place the cauliflower in a large bowl and mash with a fork.
  • Add in the eggs and all the remaining ingredients; mix to combine (adjust all seasonings and hot sauce to taste, if you find that the mixture is too wet then add in a little more flour).
  • Heat a small amount of oil in a large skillet over medium-high heat.
  • Working in batches drop about a heaping tablespoonful of batter into hot oil; brown one side then turn and brown the other side (about 3 minutes per side).
  • Remove to a paper towel.
  • Repeat with remaining batter, adding in a little more oil if needed.
  • Serve with sour cream.

Questions & Replies

  1. I wonder if this could be keto-fied - using almond or coconut flour. And then ... make it larger and bake it, for a pizza crust?
     
Advertisement

Reviews

  1. This was a great, different recipe for cauliflower (I have never made patties out of it before). It was simple to put together, and crisp and tasty. I don't like paprika so I omitted that. I used a lot more onion than specified in the recipe and also had to increase the flour a tad. I added some sharp cheddar to the last batch I fried and it was so yummy with that too.
     
  2. I was distracted with company and.... um....wine, while I was making these and I thought the recipe called for 1 cauliflower.. I had chopped about 1/2 a head of cauliflower before my husband reread the recipe to me.. so I used all that I had chopped. They turned out GREAT!! So everytime I make them now, I use approx. 1/2 a head of chopped cauliflower instead of 1 cup. They are super light and not doughy at all. My family and friends all use my altered recipe. Thanks ��
     
  3. I made these for a side with dinner and they tasted absolutely delicious. I did what other reviewers suggested and added some grated cheddar cheese. The only issue I had was they were really flimsy. I could have added more flour but I already had about 1/4 cup added - based on how many tbsp I kept adding. I didn't add more because I didn't want them to be too "floury" tasting. I made sure the cauliflower dried out after steaming it (I even put it all in a pan on the stove to help evaporate any moisture). But besides that, they were soooo tasty. I will be making this again and maybe figure out what I can do to make them not fall apart so easily.
     
  4. Excellent recipe. I added cooked chicken and a little bit of shredded sharp cheddar , and I fried briefly in cocoanut oil and olive oil. Then baked in convection for 30 min. I did have to add extra flour, but fritters were delicious!
     
  5. this was great my hubby couldn't believe they were cauliflower. Definetly will make again
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes