The Ultimate Crispy Cauliflower Fritters
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.
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.
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.