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 or as an appetizer or snack.
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, but they can be a little heavy.
So, I tried making cauliflower fritters hoping they would be similar, but a little lighter on the carbs. I love experimenting with cauliflower as a low-carb alternative ingredient and it’s often a great substitute for potatoes like in my Cauliflower Tots and Cauliflower Hash Egg Cups. After some experimenting, I’m happy to report that these cauliflower fritters are very similar to potato pancakes, substituting cauliflower for potato.
These cauliflower fritters are lighter than potato pancakes but they are just as delicious. If you’ve ever made potato pancakes, you’ll find these cauliflower fritters are made in a similar way.
- Finely chopped cauliflower
- Large eggs
- Dried Italian seasoning
- All-purpose flour
- Fresh parsley
- Salt and black pepper
How to Make Cauliflower Fritters
Before you make the fritters, you will need to steam the chopped cauliflower florets which only takes a couple of minutes.
After it’s steamed, drain off the excess water and lightly pat it dry with a paper towel.
Stir together all of the ingredients in a large bowl. To form the patties, scoop some of the cauliflower mixture into a 1/3 measuring cup. Press down on the mixture to ensure it’s compacted so the fritter doesn’t fall apart when you cook it.
Transfer the mixture to a cast-iron skillet or frying pan heated over medium-high heat and coated in olive oil or vegetable oil. Using a spatula, press down on the fritter mixture so it forms a disc approximately ½ to 3/4-inch thick.
Cook the fritter on one side until it’s crispy and golden brown. Turn the fritter and cook it on the other side until crispy.
Repeat this process with the rest of the fritter mixture. I recommend adding a bit more oil to the pan for each batch.
I made a huge batch of these cauliflower fritters the other day and my house smelled so wonderful while they cooked. Seriously, when will a smell feature be incorporated into photos and videos?
You can serve them plain or top them with sour cream or plain Greek yogurt. Add some chopped fresh herbs like chives, basil, or parsley.
You can also serve them with a dipping sauce like ketchup, aioli, or even ranch if you want to serve them as an appetizer.
If you want to add cheese, you should try my cheesy keto cauliflower fritters. They’re also gluten-free and made with cheddar cheese or you could use Parmesan cheese.
More Recipes to Try
- Learn How to Make Cauliflower Rice and browse 32 of my favorite cauliflower recipes!
- Or, try my Zucchini Fritters that have four ingredients.
- Mashed Cauliflower with Parmesan is a great substitute for mashed potatoes.
- 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
- Briefly steam the cauliflower until it is just cooked but still crisp (about 1-2 minutes). Drain any excess water and lightly pat dry with a paper towel before adding the cauliflower to a large mixing bowl.
- 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.
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.