Cauliflower Fritters Recipe: Crispy, Easy & Delicious!

Estimated reading time: 10 minutes

Craving something savory, crispy on the outside, tender on the inside, and packed with flavor? Look no further than these incredible Cauliflower Fritters! Whether you call them cauliflower patties, cakes, or bites, these golden-brown delights are a versatile dish perfect as an appetizer, a satisfying side, or even a light vegetarian main course.

This ultimate guide will walk you through everything you need to know to create the best cauliflower fritters recipe, one that’s not only easy to follow but also guarantees perfectly crispy results every time. We’ll cover common pitfalls (goodbye, soggy fritters!), offer delicious variations (including keto cauliflower fritters and gluten-free cauliflower fritters), and share tips for making them truly irresistible.

Why You’ll Absolutely Love This Cauliflower Fritters Recipe

• Irresistibly Crispy: We’ve cracked the code for achieving that perfect golden-brown crust.
• Flavor-Packed: Seasoned to perfection, these fritters are anything but bland.
• Surprisingly Easy: Despite their impressive taste and texture, they’re simple to make.
• Versatile: Serve them with your favorite-dipping sauce for any occasion.
• Dietary-Friendly Options: Easy to adapt for keto, gluten-free, and even vegan diets.
• Crowd-Pleaser: A hit with both-adults and kids!

Ingredients You’ll Need for Perfect Cauliflower Fritters

Making delicious cauliflower fritters starts with quality ingredients. Here’s what you’ll gather:

• Cauliflower: 1 medium head (about 1.5 – 2 lbs), yielding approximately 4-5 cups of riced or finely chopped cauliflower.
• Binder:
  • 2 large eggs, lightly beaten (see vegan options in variations).
• Flour/Starch:
  • 1/2 cup all-purpose flour (see gluten-free and keto options in variations).
• Cheese (Optional but Recommended):
  • 1/2 cup grated Parmesan-cheese (freshly grated is best for flavor and meltability).
  • 1/4 cup shredded cheddar or mozzarella (optional, for extra cheesiness).
• Aromatics & Seasoning:
  • 1/4 cup finely chopped fresh-parsley (or 2 tablespoons dried).
  • 2-3 green onions (scallions), finely chopped (white and green parts).
  • 02 cloves garlic, minced (or 01 teaspoon garlic powder).
  • 1/2 teaspoon onion powder.
  • 1/2 teaspoon salt (or to-taste).
  • 1/4 teaspoon black pepper (or to-taste).
  • Optional: A pinch of red-pepper flakes for a little heat.
• For Crispiness (Optional):
  • 1/4 cup Panko breadcrumbs (these make a big difference for extra crunch!).
• For Frying:
  • 2-4 tablespoons olive oil, avocado oil, or other neutral high-heat cooking oil.

Ingredient Notes & Substitutions:

• Cauliflower: You can use pre-riced cauliflower to save time, but ensure it’s not too wet.
• Cheese: Feel free to experiment with other cheeses like Gruyère or a spicy Monterey Jack.
• Herbs: Fresh dill, chives, or cilantro can also be wonderful additions.

Equipment Needed

• Large pot or steamer basket (for cooking cauliflower)
• Food processor (optional, for ricing cauliflower) or box grater
• Clean kitchen towel or cheesecloth (CRUCIAL for squeezing moisture)
• Large mixing bowl
• Large non-stick skillet or frying pan
• Spatula
• Measuring cups and spoons

How to Make Cauliflower Fritters (Step-by-Step Guide)

Follow these steps for foolproof, crispy cauliflower fritters that won’t fall apart.

1. Prepare the Cauliflower (The Key to Non-Soggy Fritters!)

1. Wash and Chop: Wash the cauliflower head and remove the tough core and leaves. Cut the florets into roughly equal-sized pieces.
2. Cook Until Tender:
   • Steaming (Recommended): Place florets in a steamer basket over simmering water for 10-15 minutes, or until fork-tender but not mushy.
   • Boiling: Alternatively, boil the florets in salted water for 5-7 minutes until tender. Drain thoroughly.
3. Cool and Rice/Chop: Let the cooked cauliflower cool slightly. Once cool enough to handle, either:
   • Food Processor: Pulse in a food-processor until it resembles coarse rice. Don’t over-process into a paste.
   • Box Grater: Grate the florets using the large holes of a box grater.
   • Knife: Finely chop with a sharp knife.
4. SQUEEZE OUT THE MOISTURE (CRITICAL STEP!): This is the secret to preventing soggy fritters that fall apart!
   • Place the riced/chopped cauliflower in the center of a clean-kitchen towel or a few layers of cheesecloth.
   • Gather the ends of the-towel and twist tightly, squeezing-out as much liquid as possible over a sink or bowl. You’ll be surprised how much water comes out! Repeat this process a couple of times until very little moisture remains.

2. Mix the Fritter Batter

1. In a large mixing bowl, combine the thoroughly squeezed cauliflower, beaten eggs, flour (or chosen alternative), Parmesan cheese (if using), parsley, green onions, garlic, onion powder, salt, pepper, and Panko breadcrumbs (if using).
2. Gently mix with a fork or your hands until everything is just combined. Do-not overmix, as this can make the fritters tough. The mixture should hold together when you press a small amount. If it seems too wet, add a tablespoon more flour or Panko; if too dry, a tiny splash of water or another beaten egg white.

3. Form and Cook the Fritters (Pan-Frying Method)

1. Heat Oil: Heat 02 tablespoons of oil in a large non-stick skillet over medium heat. The oil should be hot enough that a small drop of batter sizzles immediately.
2. Form Patties: Scoop about 1/4 cup of the cauliflower mixture per fritter. Gently form into-patties about 1/2-inch thick and 2-3 inches in diameter. You can do this with your hands or by using a measuring cup to scoop and then lightly flatten.
3. Cook in Batches: Carefully place the fritters in the hot-skillet, ensuring not to overcrowd the pan (this lowers the oil temperature and results in less crispy fritters).
4. Fry Until Golden: Cook for 3-5 minutes per side, until deeply golden brown and crispy. Adjust heat as necessary to prevent burning.
5. Drain: Remove the cooked fritters with a spatula and place them on a wire rack set over a baking sheet or on a plate lined with paper-towels to drain any excess oil.
6. Repeat: Add more oil to the-skillet as needed and continue cooking the remaining fritter mixture in batches.

Tips for the Best, Crispiest Cauliflower Fritters

• Don’t Skip the Squeeze: Seriously, removing excess moisture from the cauliflower is paramount.
• Panko Power: Panko breadcrumbs create a lighter, crispier crust than regular breadcrumbs.
• Hot Oil is Key: Ensure your oil is sufficiently hot before adding the fritters. If it’s not hot enough, they’ll absorb oil and become greasy.
• Don’t Overcrowd the Pan: Cook in batches to maintain oil temperature and allow for even browning.
• Resist Over-Flipping: Let them develop a good crust on one side before flipping.
• Chill the Batter (Optional): If you have time, chilling the batter for 15-30 minutes can help the fritters hold their shape even better during cooking.
• Uniform Size: Try to make your fritters a similar size and thickness for even cooking.

Delicious Variations to Try

One of the joys of cauliflower fritters is their adaptability!

1. Baked Cauliflower Fritters (Healthier Option):

• Preheat oven to 400°F (200°C). Line a baking-sheet with parchment paper and lightly grease it.
• Form the fritter mixture into patties as described above.
• Place on the prepared baking sheet. You can lightly-spray the tops with cooking oil for extra crispiness.
• Bake for 20-25 minutes, flipping halfway, until golden-brown and firm. They won’t be as deeply crispy as pan-fried but are still delicious and lower in fat.
• Keywords: “baked cauliflower fritters,” “healthy cauliflower fritters,” “cauliflower fritters recipe oven.”

2. Air Fryer Cauliflower Fritters:

• Preheat your air-fryer to 375°F (190°C).
• Lightly spray the air-fryer basket with cooking oil.
• Arrange fritters in a single layer in the basket, ensuring they don’t overlap.
• Air fry for 10-15 minutes, flipping-halfway, until golden and crispy. Cook time may vary-depending on your air fryer model.
• Keywords: “air fryer cauliflower fritters,” “cauliflower fritters air fryer.”

3. Keto Cauliflower Fritters / Low-Carb Cauliflower Fritters:

• Replace all-purpose flour with almond-flour, coconut flour (use less, about 1/4 cup, as it’s very absorbent), or a low-carb baking blend.
• Ensure any breadcrumbs used are keto-friendly (e.g., crushed nut rinds or keto breadcrumbs).
• Parmesan cheese is naturally low-carb and adds great flavor.
• Keywords: “keto cauliflower fritters,” “low-carb cauliflower fritters.”

4. Gluten-Free Cauliflower Fritters:

• Substitute all-purpose flour with a good quality gluten-free all-purpose flour blend (one that contains xanthan gum or add 1/4 tsp if it doesn’t).
• Chickpea flour (besan) or almond flour can also work well.
• Use gluten-free Panko breadcrumbs or skip them.
• Keywords: “gluten-free cauliflower fritters.”

5. Vegan Cauliflower Fritters (No Egg):

• Replace the 2 eggs with a “flax egg” (2 tablespoons ground flaxseed mixed with 5-6 tablespoons water, let sit for 05-10 minutes to thicken) or a commercial egg replacer.
• Ensure Parmesan cheese is omitted or use a vegan Parmesan alternative.
• Keywords: “vegan cauliflower fritters,” “cauliflower fritters without egg.”

6. Flavor Twists:

• Spicy: Add 1/2 teaspoon smoked paprika and a pinch of cayenne-pepper or finely diced jalapeño.
• Indian-Spiced: Add 1 teaspoon curry powder, 1/2 teaspoon turmeric, and 1/4 teaspoon cumin. Garnish with fresh cilantro.
• Cheesy Overload: Add more shredded cheese like sharp cheddar or Monterey Jack into the batter.

What to Serve with Cauliflower Fritters

Cauliflower fritters are fantastic on their own, but a good dipping sauce takes them to the next level!

• Yogurt-Dill Sauce: Plain Greek yogurt mixed with fresh dill, lemon juice, garlic, salt, and pepper.
• Garlic Aioli: Mayonnaise blended with minced garlic, lemon juice, and a touch of Dijon mustard.
• Sriracha Mayo: Mayonnaise mixed with sriracha to your desired heat level.
• Tzatziki Sauce: Greek yogurt, grated cucumber, garlic, dill, and lemon juice.
• Simple Lemon Wedges: A fresh squeeze of lemon juice brightens them up beautifully.

They also make a great side dish for grilled chicken, fish, or a hearty salad.

Storing and Reheating Leftover Fritters

• Storage: Allow leftover fritters to cool completely. Store them in an airtight-container in the refrigerator for up to 3-4 days.
• Freezing (Before or After Cooking):
  • Uncooked: Form patties, place them on a baking-sheet in a single layer, and freeze until solid. Then transfer to a freezer-bag or container. Cook from frozen, adding a few-extra minutes to the cooking time.
  • Cooked: Cool completely, then freeze as above.
• Reheating (For Best Crispiness):
  • Oven/Toaster Oven: Preheat to 350°F (175°C). Place fritters on a baking sheet and heat for 10-15 minutes, or until warmed through and re-crisped.
  • Air Fryer: Reheat at 350°F (175°C) for 3-5 minutes.
  • Skillet: Reheat in a lightly-oiled skillet over medium heat for a few minutes per side.
  • Avoid the microwave if you want to maintain crispiness, as it can make them soggy.

Frequently Asked Questions (FAQ) About Cauliflower Fritters

Enjoy Your Perfectly Crispy Cauliflower Fritters!

This recipe for cauliflower fritters is really great! They are crunchy, tasty, and very easy to change up. You will love them in your home. You can make them the traditional way or try different ideas—either way, you will enjoy it.  

Happy cooking! Please share your thoughts or any special changes you make in the comments below!

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The Ultimate Crispy Cauliflower Fritters

Bitty

Learn how to make the best crispy and easy cauliflower fritters! This recipe includes tips for perfect texture and options for baked, keto, and gluten-free variations. They’re a delicious appetizer or side dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Side Dish

Cuisine American

Servings 12

Calories 70 kcal

Equipment

• Large pot or steamer basket
• Food processor or Box grater
• Clean kitchen towel or Cheesecloth
• Large mixing bowl
• Large non-stick skillet or Frying pan
• Spatula

Ingredients

  

Group: For the Fritters

• 1 medium head cauliflower approx. 4-5 cups riced/finely chopped
• 2 large eggs lightly beaten
• 1/2 cup all-purpose flour or almond/GF flour for variations – see notes
• 1/2 cup grated Parmesan cheese freshly grated recommended
• 1/4 cup Panko breadcrumbs optional, for extra crisp
• 1/4 cup fresh parsley finely chopped or 2 tbsp dried
• 2-3 green onions scallions finely chopped (white and green parts)
• 2 cloves garlic minced or 1 tsp garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste
• Optional: A pinch of red pepper flakes

Group: For Frying

• 2-4 tablespoons olive oil or avocado oil, or other neutral high-heat cooking oil

Instructions

 

• Prepare Cauliflower: Wash, chop, and steam or boil cauliflower florets until tender-crisp (10-15 mins for steam, 5-7 mins for boil). Cool slightly.
• Rice & Squeeze: Rice or finely chop the cooked cauliflower (food processor, grater, or knife). Place in a clean kitchen towel or cheesecloth and squeeze out ALL excess moisture. This step is crucial for crispy, non-soggy fritters.
  
• Mix Batter: In a large bowl, combine the squeezed cauliflower, beaten eggs, flour (or chosen alternative), Parmesan cheese, Panko breadcrumbs (if using), parsley, green onions, minced garlic, onion powder, salt, and pepper. Mix gently with a fork or your hands until everything is just combined. Do not overmix.
• Form Patties: Scoop about 1/4 cup of the cauliflower mixture per fritter. Gently form into patties about 1/2-inch thick and 2-3 inches in diameter.
• Cook Fritters: Heat 2 tablespoons of oil in a large non-stick skillet over medium heat. Once the oil is hot (a drop of batter sizzles), carefully place the fritters in the skillet. Do not overcrowd the pan; cook in batches.
  
• Drain: Remove the cooked fritters with a spatula and place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain any excess oil. Add more oil to the skillet as needed for subsequent batches.
• Serve: Serve warm with your favorite dipping sauce.
  

Notes

The Squeeze is Key: Do not skip thoroughly squeezing the moisture from the cooked cauliflower. It’s the secret to fritters that hold together and get crispy.
Baked Cauliflower Fritters: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease. Form patties, place on the sheet, and optionally spray tops with oil. Bake for 20-25 minutes, flipping halfway, until golden and firm.
Air Fryer Cauliflower Fritters: Preheat air fryer to 375°F (190°C). Lightly spray basket. Air fry fritters in a single layer for 10-15 minutes, flipping halfway, until golden.
Keto Option: Replace all-purpose flour with 1/2 cup almond flour or 1/4 cup coconut flour. Omit Panko or use keto-friendly breadcrumbs.
Gluten-Free Option: Use a good quality gluten-free all-purpose flour blend (with xanthan gum or add 1/4 tsp). Use gluten-free Panko or omit.
Vegan Option: Replace eggs with 2 flax eggs (2 tbsp ground flaxseed + 5-6 tbsp water, let sit 5-10 mins). Omit Parmesan or use a vegan alternative.
Storage: Cool completely and store in an airtight container in the refrigerator for 3-4 days.
Reheating: For best crispiness, reheat in an oven/toaster oven at 350°F (175°C) for 10-15 mins, or in an air fryer for 3-5 mins. Avoid microwaving.
Freezing: Freeze cooked and cooled fritters in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen. Uncooked batter can also be frozen in patty form.

Keyword cauliflower fritters, crispy cauliflower fritters, easy cauliflower fritters