If you’re looking for a snack that feels indulgent but still keeps things light, these Golden Cauliflower Fritters are about to become your new go-to. They’re crispy on the outside, tender on the inside, and packed with bright, savory flavor. Whether you serve them as a quick lunch, a party appetizer, or a simple veggie side, they always hit the spot. Even picky eaters tend to fall in love with these little golden patties!
Step-by-Step Instructions
1. Cook the cauliflower.
Bring a pot of salted water to a boil and cook your cauliflower florets just until they’re fork-tender. It only takes a few minutes.
2. Chop it up.
Drain well and give the cauliflower a fine chop so it blends easily into the fritter batter.
3. Mix everything together.
In a bowl, combine the chopped cauliflower with the flour, eggs, garlic, scallions, and seasonings. The mixture should be thick and scoopable.
4. Heat the skillet.
Add a little olive oil to a pan and warm it over medium heat.
5. Shape and fry.
Scoop small mounds of the mixture into the skillet and gently flatten each one. Cook until the edges turn golden, then flip and cook the other side.
6. Drain and serve.
Transfer the fritters to a plate lined with paper towels. Serve them warm with a dollop of sour cream or Greek yogurt and a sprinkle of scallions.
Tips & Variations
- Keep the chop fine: The smaller the cauliflower pieces, the better the fritters hold together.
- Want a little heat? Add red pepper flakes to the batter.
- Boost the flavor: A handful of grated Parmesan turns these fritters into something irresistible.
- Upgrade your dip: Stir together mayo, garlic, lemon juice, and a pinch of salt for a fast homemade aioli.
- Storing leftovers: These fritters keep well in the fridge for up to three days. Reheat in the oven or a skillet so they crisp back up.
Frequently Asked Questions
1. Can I make these fritters ahead of time?
Yes! cook them, refrigerate, and give them a quick pan-reheat when you’re ready to serve.
2. Can I bake them instead of frying?
Absolutely. Bake at 400°F until golden, flipping halfway through.
3. Do these work with frozen cauliflower?
They do! Just thaw, drain well, and chop before mixing.
4. How can I make them gluten-free?
Use your favorite gluten-free flour blend. The texture stays nearly identical.
5. Can I add other vegetables?
Yes! finely grated zucchini, carrots, or even spinach mix in beautifully (just squeeze out excess moisture first).
In a large pot, heat water, add salt, and bring to a boil. Add cauliflower florets and cook until tender, about 5 minutes. Calories: Approximately 150 calories per serving (estimated)
Protein: 6g (estimated)
Carbs: 15g (estimated)
Fat: 8g (estimated)
Ingredients
Instructions
Once cooked, transfer florets to a cutting board and finely chop them.
Transfer chopped cauliflower to a mixing bowl and add flour, eggs, garlic, scallions, salt, and pepper to taste. Mix well until combined.
Heat 2 tbsp olive oil in a medium-sized skillet over medium heat.
Scoop up 2-3 tbsp of mixture into the skillet and flatten them out to form a patty.
Cook for 2 minutes on each side, or until golden brown. Transfer fritters to a plate lined with paper towels to drain excess oil.
Serve hot with chopped scallions, sour cream, or Greek yogurt.Nutrition