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My cauliflower fritters are made with simple ingredients and turn out CRISPY, golden brown, and full of flavor. They’re my family’s favorite light and healthy side dish.
★★★★★ REVIEW
“Amazing!!!! I’m not a huge cauli fan, but these are delish! I used flax eggs and turned them into ‘falafel’ balls. HELLO salad!” – Jana
Table of Contents
As a means to get my family to get more veggies in their diet, I make these cauliflower patties. They’re a quick, easy way to sneak in tons of fiber and vitamins, yet you’d never guess by how crispy and well-seasoned they turn out.
They work well as an easy side dish or main course, and are so easy to modify. If you follow a low-carb, gluten-free, or vegan diet, you are covered.
If you need more veggie-packed recipes, try my chana masala, zucchini fritters, or buffalo cauliflower bites next.
Ingredients needed
- Cauliflower. I tested a few options here, and I strongly prefer raw, fresh cauliflower. Frozen cauliflower CAN work, but it will need to be thawed and fully dried so no excess moisture remains. Fresh cauliflower rice also works.
- Zucchini. Adds texture and moisture to the fritters. If you’d prefer fritters with only zucchini, make my zucchini fritters.
- Coconut flour. A grain-free alternative to regular flour that adds minimal flavor and helps bind the ingredients together.
- Egg OR flax eggs. I used egg, but if you want vegan fritters, combine 3 tablespoons of water with 1 tablespoon of flax seeds (per egg).
- Salt and black pepper. To taste.
- Oil. For frying. I used avocado oil, but any oil with a high smoke point will do (sorry, no extra virgin olive oil!).
How to make cauliflower fritters
Step 1- Grate the zucchini. Grate zucchini in a food processor and add to a large mixing bowl.
Step 2- Rice the cauliflower. Steam the cauliflower until soft, add it to the food processor, and blend it into cauliflower rice. Squeeze the veggies with cheesecloth to remove excess moisture.
Step 3- Combine. Combine the veggies with flour, egg, and seasonings. Shape the mixture into patties.
Step 4- Fry. Heat oil in a frying pan. Fry the fritter batter on both sides until done, then serve warm.
Arman’s recipe tips
- Make sure the veggies are VERY dry. If there’s too much moisture, the patties won’t hold, and they’ll fall apart in the oil. Make sure they’re completely dry!
- Add cheese. Fold in parmesan cheese or feta cheese for more flavor.
- Enhance the flavor. Fold in fresh lemon zest or minced garlic cloves.
- Experiment with spices. Add garlic powder, onion powder, paprika, or Italian seasoning.
Storage instructions
To store: Store the fritters in an airtight container in the fridge for 3-4 days.
To freeze: Let the fritters cool completely, then freeze them in a freezer-safe container for 6 months.
Reheating: Reheat on the stovetop with a little oil or in an air fryer at 375F until warm.
Frequently asked questions
Yes, you can use frozen cauliflower, but make sure to thaw it completely and squeeze out any excess moisture before using it.
While coconut flour is best, all-purpose flour, almond flour, or wheat flour works. Avoid using oat flour, as the fritters will be gummy.
More delicious cauliflower recipes
If you tried this Cauliflower Fritters recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Cauliflower Fritters
Ingredients
- 1/2 head cauliflower approximately 3 cups, chopped
- 2 medium zucchini
- 1/4 cup coconut flour
- 2 large eggs or flaxmeal.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Grate the zucchini in a food processor or high-speed blender.
- Steam the cauliflower for about 5 minutes until just fork tender. Add the cauliflower to the food processor/blender and process until broken down into small chunks. Do not over process or it will become a mash.
- Use a dishtowel or nut milk bag to squeeze as much moisture as possible out of the grated veggies.
- Transfer to a bowl and add the flour of choice, egg. salt, pepper, and any other seasonings you like. Mix to thoroughly combine. Shape into eight patties.
- Add oil to a large pan. Add four fritters to the pan and cook over medium heat for 2-3 minutes per side. Repeat with the second half of the fritters/burgers.
- Serve with dipping sauce of choice.
So only these spices? Can I add sth more?
Hi Just cooked the vegan ones, I used coconut flour (Keto) & added equivalent 2 eggs (vegan egg replacer).
I found only one held up, in a patty the rest got a bit crumbly but none the less was very delicious.
Maybe need to add more egg repacer
These were delicious! I wanted to add a vegan egg and used Bob’s Red Mill egg replacer with great success. The patty did fall apart, but that was because I didn’t squeeze out the water too well from the zukes. I also used banana flour(that’s all I had on hand) which doesn’t have a neutral flavor to it, but I didn’t mind. Can’t wait to make them again!
What do you think about buying Cauliflower rice and using that instead of having to go through the process of blending and squeezing?
I haven’t tried, but I don’t see why it wouldn’t work 🙂
Amazing!!!! i’m not a huge cauli fan but these are delish! I used flax eggs and turned them into ‘falafel’ balls. HELLO salad!
😀 love that!
My daughter has to eat a dairy and gluten free diet. I came across this page looking for inspiration and decided to make these for the whole family – even my meat loving husband.
They were absolutely delicious! I made the egg free variety and they held together wonderfully with gluten free flour. Thank you so much for the recipe – we will definite be making them again!
Thanks so much for the feedback, Dawn!
I was wondering if these might be ok for a vegan/ vegetarian fish patty for sandwiches? They look delicious and I like the fact there are no beans. Thank you for sharing this.
Amazing recipes. I am glad that I found your blog as I got new snack ideas from it. My daughter always wants new snacks in her tiffin and now I can make it for her. Keep sharing such tasty recipes with the foodies.
These are not vegan, because they contain eggs.
the vegan option is clearly listed in the post.
Just made these! They were delicious! Thanks for the recipe! 🙂 I ended up not measuring out the zucchini and cauliflower to exactness, which is why I am thinking they fell apart when I tried to pan fry them! I did, however, add more coconut flour and instead baked them on baking paper. No oil was needed. They came out perfect! I enjoyed them greatly this way! Loved the recipe!
I made the keto version of these and just used coconut flour, it held together well. I also added some cumin to add a bit of a ‘meaty’ flavour. Topped with some smokey baba ganoush and wrapped in a lettuce leaf, they were so filling!! These are definitely in my rotation.
Oh yes I love adding cumin to savory foods!
These look amazing and I am very excited to try them, Arman. What is the delish sauce you had shown in the photograph above? I was thinking of creating a lemon, basil mayo version. I would love to hear what you use and try that recipe too. All your keto and paleo recipes look divine. Thank you for sharing! Aloha
Hi Susan! It’s a simple dairy free aoili- I love the idea of a basil mayo though 🙂