Description
Deliciously crispy cauliflower fritters made with tender cauliflower, Parmesan cheese, and fresh herbs, perfect as a vegetarian appetizer or snack. These golden fritters are pan-fried to perfection and can be easily adapted for gluten-free diets.
Ingredients
Scale
Fritters
- 1 medium head of cauliflower (about 4 cups florets)
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2–3 tablespoons olive oil for frying
Instructions
- Prepare Cauliflower: Cut the cauliflower into florets and steam or boil until tender, about 8–10 minutes. Drain well and let cool slightly.
- Mash Cauliflower: Place the cooked cauliflower in a large bowl and mash with a fork or potato masher until mostly smooth but still retains some texture.
- Mix Batter: Add the eggs, all-purpose flour, grated Parmesan, minced garlic, chopped parsley, baking powder, salt, black pepper, and paprika to the mashed cauliflower. Stir thoroughly until a thick batter forms.
- Heat Oil: In a large skillet, heat 2 to 3 tablespoons of olive oil over medium heat until shimmering.
- Cook Fritters: Scoop about 2 tablespoons of batter per fritter into the skillet, flattening each slightly with the back of a spoon. Cook each side for 3–4 minutes or until the fritters turn golden brown and crisp.
- Drain Excess Oil: Transfer cooked fritters onto a paper towel-lined plate to drain any excess oil.
- Serve: Repeat with remaining batter. Serve warm, optionally with sour cream or yogurt for dipping.
Notes
- For gluten-free fritters, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Add chopped green onions or extra shredded cheese into the batter for enhanced flavor.
- Ensure cauliflower is drained well to avoid watery batter and soggy fritters.
- Use moderate heat to prevent burning and ensure even cooking.
