Cauliflower Fritters

These Cauliflower Fritters are crispy on the outside, tender on the inside, and packed with flavor. I love how they turn a simple vegetable like cauliflower into something fun, golden, and crave-worthy. They’re perfect as a snack, a side dish, or even a light meal when I pair them with a salad or dip.

Why You’ll Love This Recipe

I always reach for this recipe when I want something savory, satisfying, and easy to make with basic ingredients. These fritters come together quickly, and I can cook them in a skillet—no deep frying required. Plus, they’re a great way for me to use up leftover cauliflower or sneak some veggies into the day without feeling like I’m eating a salad.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cauliflower (fresh or frozen, chopped into florets)

• Eggs

• All-purpose flour

• Garlic (minced or powdered)

• Onion (grated or finely chopped)

• Fresh herbs (like parsley or dill)

• Salt

• Black pepper

• Olive oil or vegetable oil (for frying)

• Optional: grated cheese, chili flakes, or cumin for added flavor

directions

1. I start by steaming or boiling the cauliflower until tender, then draining and letting it cool slightly.

2. I chop or mash the cooked cauliflower until it’s in small pieces—not too smooth, since I like a little texture.

3. In a mixing bowl, I combine the cauliflower with eggs, flour, onion, garlic, herbs, salt, and pepper. I stir everything until it forms a thick batter.

4. I heat oil in a nonstick skillet over medium heat.

5. Using a spoon or scoop, I drop small mounds of the batter into the hot pan and gently flatten them with the back of the spoon.

6. I cook the fritters for 3–4 minutes per side, or until they’re golden brown and cooked through.

7. Once cooked, I transfer them to a paper towel-lined plate to absorb excess oil before serving.

Servings and timing

This recipe makes about 10–12 small fritters, enough to serve 3 to 4 people. I spend around 10 minutes prepping, 10 minutes cooking the cauliflower, and another 15–20 minutes frying the fritters. In under 45 minutes, I’ve got a tasty, crispy treat on the table.

Variations

If I want to switch things up, I add grated parmesan or crumbled feta to the batter for a cheesy bite. Sometimes I mix in spices like turmeric, paprika, or cumin for extra depth. I’ve also made a gluten-free version using chickpea flour or almond flour, and it works really well.

storage/reheating

I store any leftover fritters in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a skillet over low heat until warm and crisp again, or use the oven at 350°F (175°C) for about 10 minutes. The microwave softens them, so I avoid it if I want to keep that crispy exterior.

FAQs

Can I bake these instead of frying?

Yes, I’ve baked them at 400°F (200°C) for about 20 minutes, flipping halfway through. They come out less crispy but still tasty.

Can I make these ahead of time?

Definitely. I prep the batter and keep it covered in the fridge for a few hours until I’m ready to fry. Or I cook them in advance and reheat when needed.

Can I use frozen cauliflower?

Yes, I thaw and drain it well before chopping. I also squeeze out any excess water to keep the batter from getting too wet.

How do I keep them from falling apart?

I make sure the batter isn’t too wet, and I don’t flip them too early—letting the first side cook fully helps them hold together.

What can I serve them with?

I like them with a dollop of sour cream, yogurt dip, or even marinara sauce. They also go well with tahini or garlic aioli.

Conclusion

These Cauliflower Fritters are a quick, crispy, and flavorful way to enjoy one of my favorite vegetables. I love how flexible the recipe is and how easily I can adapt it to suit what I have on hand. Whether I’m making them for a casual lunch, a party appetizer, or a fun dinner side, they always hit the spot.

Print