Basic Cauliflower Fritters (Flavor-Packed Version)

Cauliflower is often underestimated, but when transformed into crispy, cheesy fritters, it becomes a star ingredient. These fritters are golden on the outside, tender on the inside, and packed with fresh herbs, Parmesan, and garlic — creating a perfect bite every time.

Unlike traditional fried snacks, these fritters are light yet satisfying, making them ideal as appetizers, side dishes, or even a healthy snack. Kids and adults alike will love how the cheese melts into the riced cauliflower, while the herbs add freshness and depth of flavor.

Ingredients

– 1 medium head cauliflower, riced (about 4 cups)
– 2 large eggs
– ½ cup grated Parmesan cheese
– ½ cup all-purpose flour (or gluten-free flour)
– 2 cloves garlic, minced
– 2 tablespoons fresh parsley, chopped
– 1 teaspoon salt
– ½ teaspoon black pepper
– ½ teaspoon paprika
– ¼ teaspoon chili flakes (optional, for heat)
– 3 tablespoons olive oil (for frying)
– Optional dips: Greek yogurt, sour cream, or aioli

Instructions

1. Prepare the cauliflower:
   Wash and cut the cauliflower into florets. Pulse in a food processor until finely riced. You should have about 4 cups of riced cauliflower.
2. Cook the cauliflower:
   In a large skillet over medium heat, sauté the riced cauliflower with 1 tablespoon of olive oil for 5–7 minutes until slightly softened. Remove from heat and let cool slightly.
3. Mix the fritter batter:
   In a large bowl, combine the cooked cauliflower, eggs, Parmesan, flour, garlic, parsley, salt, pepper, paprika, and chili flakes. Mix well until the mixture holds together.
4. Shape the fritters:
   Using a spoon or hands, form the mixture into small patties about 2–3 inches in diameter and ½ inch thick.
5. Cook the fritters:
   Heat remaining 2 tablespoons of olive oil in a large skillet over medium heat. Cook fritters in batches for 3–4 minutes per side, until golden brown and crisp.
6. Drain excess oil:
   Place cooked fritters on a paper towel-lined plate to remove any excess oil.
7. Serve warm:
   Arrange on a serving platter and garnish with additional parsley or a sprinkle of Parmesan. Serve with your favorite dip.

Chef’s Tips for Perfect Fritters

1. Dry the cauliflower: After ricing, squeeze out excess moisture with a clean kitchen towel to avoid soggy fritters.
2. Even size: Make uniform patties for even cooking.
3. Don’t overcrowd: Fry in batches to maintain crispiness.
4. Experiment with herbs: Dill, chives, or cilantro add fresh flavor variations.
5. Bake option: Place shaped fritters on a parchment-lined sheet and bake at 400°F for 20–25 minutes, flipping halfway.

Serving Suggestions

– Serve as an appetizer with garlic aioli or tzatziki.
– Pair with a green salad for a light lunch.
– Stack with sliced avocado and a fried egg for a hearty brunch.
– Perfect for party platters — easily doubled or tripled for large gatherings.

Health Benefits

– Low-carb & gluten-free option when using alternative flour.
– High in fiber from cauliflower for digestive support.
– Packed with vitamins: Vitamin C, K, and antioxidants.
– Protein boost from eggs and Parmesan.

Basic Cauliflower Fritters

Flavor-packed cauliflower fritters with cheese and fresh herbs, crispy on the outside and tender inside — perfect as a healthy appetizer or snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 8 fritters

Course: Appetizer, Side Dish, Snack

Cuisine: Healthy, Vegetarian

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

Fritters

• 1 medium head cauliflower riced
• 2 eggs large
• 0.5 cup Parmesan cheese grated
• 0.5 cup all-purpose flour or gluten-free
• 2 cloves garlic minced
• 2 tbsp parsley chopped
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp paprika
• 0.25 tsp chili flakes optional
• 3 tbsp olive oil for frying

Equipment

• Food processor
• Mixing bowls
• Skillet
• Spatula

Method

 

1. Rice cauliflower and sauté for 5–7 minutes until slightly softened.
2. Combine cooked cauliflower with eggs, Parmesan, flour, garlic, parsley, salt, pepper, paprika, and chili flakes.
3. Form mixture into small patties, 2–3 inches in diameter.
4. Heat olive oil in a skillet over medium heat and cook fritters 3–4 minutes per side until golden.
5. Drain on paper towels and serve warm with optional dips.

Notes

Ensure cauliflower is well drained to prevent soggy fritters. Fry in batches for best crispiness.

Inspiration Story

The idea for these fritters came from a love of comfort food without the guilt. I wanted something crispy, cheesy, and veggie-packed — a snack you could enjoy guilt-free but still feel indulgent. The first batch was a hit at a Sunday brunch, disappearing faster than any other dish. Since then, they’ve become a staple for weeknight dinners, healthy appetizers, and even game-day snacks.

Make-Ahead & Storage Tips

– Prep ahead: Mix the batter and store in the fridge for up to 24 hours.
– Reheat: Fry again lightly or bake at 350°F for 5–7 minutes to crisp.
– Freeze: Cooked fritters freeze well; reheat in oven for 10–12 minutes from frozen.

Nutrition (Per Fritter, 1/8 batch)

Calories: 120
Protein: 6g
Carbohydrates: 8g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 50mg
Sodium: 250mg
Fiber: 2g
Sugar: 2g
Vitamin A: 4%
Vitamin C: 50%
Calcium: 15%
Iron: 4%