Cauliflower Fritters

These cauliflower fritters are a healthier and lower carb alternative to potato pancakes. They are easy to make and taste delicious with breakfast or brunch.

When I was little, it was hash browns all the way. Then as an adult, I discovered potato pancakes and fell in love with them. I loved the crispy edges, and the soft creamy interior. These cauliflower fritters are very similar to potato pancakes, substituting cauliflower for potato. Yes they are lighter, but they are still really delicious.

I made a huge batch of these the other day and my house smelled so wonderful after. Seriously, when will a smell feature be incorporated into photos and videos?

Cauliflower Fritters

Ingredients:

  • 6 cups finely chopped cauliflower (you want them to be small chunks, similar to the shredded chunks you would find in potato pancakes. If you have a food processor, you can pulse the florets just a few times to achieve small chunks)
  • 3 large eggs
  • 2 tsp dry Italian seasoning herb blend
  • 1/2 cup all purpose flour
  • 2 tbsp fresh chopped parsley
  • salt and pepper (as needed)
  • oil for cooking

Directions:

1. Briefly steam the cauliflower until it is just cooked but still crisp (about 1-2 minutes). Drain any excess water and slightly pat dry with a paper towel before adding the cauliflower to a large mixing bowl.

2. Add eggs, Italian seasoning, flour, and parsley to the cauliflower. If desired, you can also add a little salt and pepper. Mix until thoroughly combined.

3. Coat a cast iron skillet with 2 tbsp of oil. Bring skillet to medium heat over stove. Measure out 1/3 cup of cauliflower fritter batter. Press down to completely compact it. Once skillet is hot, add the 1/3 cup fritter batter to the skillet. Using a spatula, press down on your batter, so that it forms a thick round disc about 1/2 inch to 3/4 inch thick. Allow bottom to cook until golden and crispy. Flip fritter over and cook other side until golden and crisp. Repeat with remaining batter, adding in a little extra oil to the pan after each one. Serve while warm.

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4 comments on “Cauliflower Fritters”

  1. I simply love all your cauliflower recipes, but it would be helpful if you would give a measurement of the cauliflower after it is riced. I like to buy it already processed and don’t have a clue how many cauliflowers sacrificed their little lives to fill that bag. Thanks!

  2. Hi Kirbie, this recipe looks soo good, I want to make it today! I have a bag of rice cauliflower, how I cook this, I usually just cook it in a skillet with other vegetables and a bit of extra-virgin olive oil.
    You mention in this recipe to cook the cauliflower firt, but how I cook rice cauliflower?
    Thanks a lot,
    Cristina

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