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.
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
Instructions
- 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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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