Cauliflower Fritters Recipe

I perfected a single, ultra-versatile batter for cauliflower fritters that also works with zucchini, eggplant, mushrooms and corn, making it my go-to for Battered Vegetables.

I never thought cauliflower could be this fun, but I found a Cauliflower Batter Recipe that turned a plain head of cauliflower and some grated Parmesan cheese into a crispy little obsession. It’s the kind of Battered Vegetables idea that surprises you, loud textures and a weirdly comforting tang.

My fritters sometimes fall apart, other times they stay perfectly golden, and both ways are kinda brilliant. I kept tasting, tweaking, then making excuses to serve them again.

If you like crunch and a little mess, these will make you curious enough to try, and then secretly hope there’s more.

Ingredients

• Cauliflower gives fiber and vitamins, light nutty flavor, low carb alternative, very filling.
• Eggs add protein and bind the mix, rich in B vitamins, helps browning.
• Flour brings structure and carbs, makes fritters crispier when fried, simple.
• Parmesan adds savory saltiness and umami, little goes a long way.
• Onion and garlic give sweet pungent depth, more aroma than calories.
• Smoked paprika and red flakes add warm smoky heat, small amount lifts taste.
• Greek yogurt makes tangy creamy dip, adds protein and cuts richness.
• Parsley or chives brighten flavors, fresh herbs add color not many calories.

Ingredient Quantities

• 1 medium head cauliflower (about 1.25 to 1.5 lbs, yields ~4 cups riced)
• 2 large eggs
• 1/2 cup all purpose flour
• 1/4 cup grated Parmesan cheese (optional)
• 1 small onion finely chopped
• 2 cloves garlic minced
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• vegetable oil for frying, about 1/2 cup
• 1/2 cup Greek yogurt (for dipping sauce)
• 2 tablespoons mayonnaise (for dipping sauce)
• 1 tablespoon lemon juice
• 1 teaspoon sriracha or hot sauce (optional)
• salt and pepper to taste (for dipping sauce)
• 1 tablespoon chopped chives or extra parsley (optional garnish)

How to Make this

1. Break cauliflower into florets and pulse in a food processor until it looks like rice, about 4 cups riced; microwave the riced cauliflower in a covered bowl 3 to 4 minutes or steam until softened, then let cool slightly and squeeze out as much water as you can in a clean kitchen towel or cheesecloth, the drier it is the crispier the fritters.

2. In a large bowl whisk 2 large eggs, 1/2 cup all purpose flour, 1/4 cup grated Parmesan (optional), 1/2 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika and 1/4 teaspoon red pepper flakes (optional); stir in 1 small finely chopped onion, 2 cloves minced garlic and 2 tablespoons chopped fresh parsley.

3. Fold the drained riced cauliflower into the batter until evenly combined; if it looks too wet add a tablespoon of flour at a time, if too dry add a tiny splash of water or another egg, and always taste a little bit of batter by frying a small patty to check seasoning.

4. Pour about 1/2 cup vegetable oil into a large skillet and heat over medium to medium high until shimmering but not smoking; a drop of batter should sizzle immediately when it hits the oil.

5. Scoop heaping tablespoons or 1/4 cup portions of batter into the hot oil, flatten gently with the back of the spoon into 2 to 3 inch patties, do not overcrowd the pan and fry 3 to 4 minutes per side until deep golden and crisp, lower the heat if they brown too fast.

6. Transfer cooked fritters to a paper towel lined plate to drain and keep warm on a baking sheet in a 200 degree F oven if making batches.

7. Make the dipping sauce by stirring together 1/2 cup Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon lemon juice, 1 teaspoon sriracha or hot sauce if using, salt and pepper to taste and 1 tablespoon chopped chives or extra parsley; chill briefly so flavors meld.

8. Serve the fritters hot with the yogurt sauce, sprinkle extra Parmesan or chopped herbs on top, they make about 12 to 16 fritters depending on size and are great with a squeeze of lemon.

9. Quick tips and hacks: squeeze cauliflower very well or fritters will be soggy, test one fritter first to adjust seasoning and texture, these work just as well with grated zucchini, eggplant, mushrooms, carrots or corn, reheat leftovers in a hot oven or air fryer for best crispness and store in the fridge up to 3 days.

Equipment Needed

1. Food processor (or box grater) to rice the cauliflower
2. Microwave-safe bowl with a lid or a steamer basket and pot
3. Clean kitchen towel or cheesecloth for squeezing out water
4. Large mixing bowl
5. Measuring cups and spoons, plus a whisk
6. Large skillet (nonstick or cast iron)
7. Slotted spatula or turner for flipping and draining
8. Baking sheet lined with paper towels to hold and keep fritters warm

FAQ

Cauliflower Fritters Recipe Substitutions and Variations

• Cauliflower
  • Broccoli florets, riced or finely chopped — very similar texture and flavor
  • Grated zucchini, squeezed dry — lighter, but press out moisture first
  • Frozen riced cauliflower, thawed and well drained — faster and just as good
• Eggs (binder)
  • Flax “eggs”: 1 tbsp ground flax + 3 tbsp water per egg, let sit 5 min — good for vegan baking
  • Aquafaba: 3 tbsp aquafaba per egg, whipped slightly — keeps fritters airy
  • Mashed silken tofu: 3 tbsp per egg — neutral flavor and moist texture
• All purpose flour
  • Chickpea (gram) flour 1:1 — binds well, adds a pleasant nutty taste
  • Oat flour (blended oats) 1:1 — mild flavor, gluten free if you use certified oats
  • Gluten free 1:1 blend — use same amount, may need a touch more liquid
• Parmesan cheese
  • Nutritional yeast — gives a cheesy, nutty kick for dairy free versions
  • Grated Pecorino or Asiago — sharper, saltier alternative
  • Omit and add extra herbs and a pinch more salt — simple and still tasty

Pro Tips

1) Squeeze the cauliflower until it feels almost bone dry, not just damp. Use a clean kitchen towel or cheesecloth and twist really hard or the fritters will be floppy and soggy.

2) Always fry one small test patty first to check seasoning and texture. If the test falls apart add a tablespoon of flour at a time or one more egg, if it seems too stiff add a splash of water. Tweak slowly, tasting as you go.

3) Keep the oil hot enough so a drop of batter sizzles right away but not smoking, and never crowd the pan. Crowding cools the oil and makes greasier, less crispy fritters. Lower the heat if they brown too fast.

4) Drain on a wire rack instead of stacking on towels and keep finished fritters in a low oven (about 200 F) while you finish the batch. Leftovers reheat best in an air fryer or hot oven to bring back crispness, dont use the microwave unless you dont care about soggy.