Cauliflower Fritters Crispy Delight (Print Version)
# Ingredients:
01 -
1 medium head of cauliflower
02 -
2 large eggs
03 -
1/2 cup shredded cheese (cheddar, mozzarella, or Parmesan)
04 -
1/3 cup breadcrumbs (panko or regular, gluten-free if desired)
05 -
2 tablespoons chopped fresh parsley (plus more for garnish)
06 -
2 garlic cloves, minced
07 -
1/4 teaspoon onion powder
08 -
Salt and black pepper to taste
09 -
2–3 tablespoons all-purpose flour (or chickpea flour for gluten-free)
10 -
Vegetable oil or olive oil for frying
11 -
Pinch of red pepper flakes (optional)
12 -
Lemon zest (optional)
13 -
Finely chopped scallions (optional)
# Instructions:
01 -
Wash and cut the cauliflower into small florets. Steam or microwave until tender, approximately 5-7 minutes for steaming or 3-4 minutes in the microwave. Allow to cool slightly.
02 -
Place the cauliflower in a clean kitchen towel or cheesecloth. Squeeze gently to remove excess water.
03 -
In a large bowl, combine the grated cauliflower, eggs, cheese, breadcrumbs, parsley, garlic, onion powder, salt, black pepper, and flour. Mix until fully combined and the mixture sticks together.
04 -
Using about 2 tablespoons of mixture per fritter, shape into small patties with damp hands.
05 -
Heat 2 tablespoons of oil in a non-stick skillet over medium heat. Carefully add the fritters and cook for 3-4 minutes per side, or until golden brown and crispy.
06 -
Transfer the cooked fritters to a paper towel-lined plate to drain excess oil. Garnish with fresh parsley before serving.
# Notes:
01 -
Make the cauliflower mixture ahead of time and store in the refrigerator for up to 24 hours.
02 -
Freeze cooked fritters for up to 3 months, and reheat in the oven or skillet.
03 -
For extra flavor, add smoked paprika, cumin, or fresh lemon zest to the batter.
04 -
To bake as an alternative, cook at 400°F (200°C) for 20-25 minutes, flipping halfway through.