Cauliflower Fritters

by katerina on April 26, 2012

These cauliflower fritters can be served as an appetizer, but I suggest you try them as a side to grilled steak where they really shine. Serve it so that you can combine each crispy bite with a tender morsel of meat and your family will be impressed.

Cauliflower Croquette Recipe

Similar in technique to zucchini fritters they do take a bit of time, but can easily stay warm and crispy in the oven while you do other things. This recipe makes quite a few cauliflower fritters, but not to worry the leftovers are also delicious, try them for breakfast topped with a poached egg.

Cauliflower Fritters Topped with a Poached Egg

Print Recipe

Cauliflower Fritters

(12-15 fritters)

1 head cauliflower
2 eggs
1/4 cup water
1/2 teaspoon of salt
freshly ground pepper
1/4 cup chopped green onion
1/4 cup chopped freshly parsley
1/2 cup + 2 tablespoons flour
1 teaspoon oil

Cut the cauliflower into quarters, and trim off the root and leafs. Trim off any suspect brown bits as well. Chop it roughly and wash. Set a steamer with an inch of water in it and put the cauliflower in a steaming basket. Steam until very tender (about 12 minutes). Remove from the steamer and allow to cool.

In a large bowl, whisk the two eggs gently. Chop the cauliflower fine and add to the eggs along with the water, salt, onion and parsley plus lots of black pepper. Slowly stir in the 1/2 cup of flour. If it is still very moist add the remaining flour. Taste and add salt and pepper as necessary.

Heat a large skillet to medium heat. Once hot give it a spray with cooking spray if you have some and add the teaspoon of oil. Spoon the mixture in big clumps of about 2-3 tablespoons onto the pan. Gently flatten with a spatula. Allow to brown on one side, carefully flip and brown on the other side. About 3-4 minutes per side. Once browned on both sides you can transfer to a cooling rack in a warm oven if you want to keep the warm. Continue until all fritters are cooked.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time:45 minutes
Calories(approximate per serving): 35

{ 8 comments… read them below or add one }

Zoya April 26, 2012 at 9:02 am

sounds delicious. will def try.


The Mom Chef ~ Taking on Magazines One Recipe at a Time April 26, 2012 at 2:20 pm

Your cauliflower fritters had my attention right from the start, but they stole my heart as soon as you topped one with a poached egg. I think I know what I’ll be having for breakfast tomorrow! It looks fantastic.


katerina April 28, 2012 at 5:37 pm

Let me know if either of you try it!


jackie May 3, 2012 at 7:54 am

Made broccoli fritters the other night, didn’t have any cauliflower. Really easy and delicious!


katerina May 3, 2012 at 8:12 am

Awesome, broccoli fritters sound good too!


Barbie May 4, 2012 at 9:16 am

These are sooooooo good!!! I could have consumed the entire batch myself!!

I subbed the green onion out for red and it was great. I posted them on my blog.



katerina May 8, 2012 at 7:42 am

So glad you enjoyed them, and the subs sound brilliant!!


Jo Lynn May 26, 2012 at 4:07 pm

My husband and I thought these were great! A nice alternative to steaming or roasting–my usual cooking methods for cauliflower. I’m interested in trying your zucchini fritters as soon as my crop comes in this summer.


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