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These easy, crispy cauliflower fritters are your meat-free and veggie burger alternative! They need just four main ingredients to make.
Cauliflower fritters are a great way to sneak in some veggies into your diet. These delicious patties are easy to make and require just four simple ingredients.
Why you’ll love these crispy cauliflower fritters
Cauliflower patties are a healthy alternative to traditional meat-based patties. They are low in calories and high in fiber, making them a great option for anyone looking to eat healthier.
- Quick and easy. With just four ingredients and four simple steps, you can have delicious cauliflower fritters on your plate in no time.
- Paleo and vegan-friendly. This recipe is suitable for a variety of dietary needs and preferences.
- Healthy and nutritious. Like stuffed tomatoes or eggplant, these fritters are packed with vitamins, minerals, and fiber, making them a great addition to any meal.
- Versatile. You can serve cauliflower fritters as a side dish, snack, or even a light meal. We love to pair them with curry or spicy noodles for a well balanced meal!
Love cauliflower? Try our famous cauliflower steak or air fryer cauliflower.
How to make cauliflower fritters
The ingredients
- Cauliflower: A cruciferous vegetable that is low in calories and high in fiber, vitamin C, and other nutrients. Choose firm and tender cauliflower.
- Zucchini: A versatile vegetable that adds texture and moisture to the fritters. If you want fritters without cauliflower, try zucchini fritters instead.
- Coconut flour: A grain-free alternative to regular flour that adds minimal flavor and helps bind the ingredients together.
- Egg OR flax eggs: A vegan egg substitute that also adds fiber and healthy fats to the fritters.
- Salt and pepper: to taste.
The instructions
To start making these delicious cauliflower fritters, grab a large mixing bowl and combine the cauliflower, zucchini, coconut flour, and eggs (or flaxmeal). Mix everything together until it’s well combined, and you have a nice, cohesive mixture. Add salt and pepper to taste.
Next, it’s time to heat up your non-stick pan. Put it on medium heat and add a tablespoon of oil. Once the oil is nice and hot, use a cookie scoop or spoon to drop the cauliflower mixture onto the pan. Flatten the mixture with a spatula and let it cook for 3-4 minutes on each side, or until it’s a beautiful golden brown.
Finally, it’s time to enjoy your delicious cauliflower fritters! Serve them hot with your favorite dipping sauce, or use them as a side dish for your favorite meal.
Tips and tricks
- Make sure to squeeze out as much water as possible from the zucchini to prevent the fritters from becoming too wet.
- Use a food processor to finely chop the cauliflower into small pieces.
- Add your favorite herbs and spices, such as garlic powder or dried oregano, to enhance the flavor of the fritters.
- Use a non-stick pan or a well-oiled pan to prevent the fritters from sticking.
Ways to enjoy cauliflower patties
These cauliflower patties are so versatile and work like any good veggie burger or patty!
- In a wrap- Chop up a burger and enjoy it in a wrap or tortilla, like falafel.
- On a pizza- Chop up veggie burger pieces and use them as a protein-packed topping on a vegan, keto, or standard pizza.
- As a burger!- Make some buns or rolls and stuff them up.
- In a salad- Serve these over a green goddess salad or rice salad.
- On top of some rice- Boost your protein and veggie intake by eating them on top of some sushi or cauliflower rice.
- With curry– For a hearty veggie-packed meal, serve these over an eggplant curry or veggie korma.
Storage instructions
You can store the cauliflower fritters in an airtight container in the refrigerator for up to three days. Reheat them in the oven or on the stovetop before serving.
Frequently asked questions
es, 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, almond, or wheat flour work. Avoid using oat flour as they will be gummy.
The fritters should be golden brown and crispy on the outside and cooked through on the inside. You can check by inserting a toothpick or knife into the center of a fritter to ensure it’s fully cooked.
Yes, you can freeze the fritters for up to six months. To reheat, thaw them in the refrigerator overnight and then bake them in the oven until heated through.
More delicious cauliflower recipes
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.
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 🙂
Do you think this would work with broccoli instead of zucchini? My kids already love zucchini, I’m looking for creative way so to get them to eat broccoli lol
I haven’t tried, but let me know how it goes if it does!
These look delicious, but they aren’t vegan, as vegans don’t eat eggs. What do you suggest as a replacement in this particular recipe?
With all due respect, you need to read the post before making incorrect statements. The recipe post clearly states an egg free version. I am well aware vegans don’t eat eggs.
I couldn’t find the carb count on these. Do you have that for the recipe?
I don’t but you can check myfitnesspal for a breakdown 🙂
Hi Arman – if using defrosted cauliflower rice, is the recommendation still 3 cups, or less?
I haven’t tried it myself but feel free to experiment and see 🙂
This recipe states it is Vegan. It looks delicious but, is not Vegan because it has eggs. Vegans do not eat eggs.
Well aware that vegans don’t eat eggs. With all due respect, you’ve clearly not read the post or recipe card. There is a very evident vegan option included.
This recipe is vegan. Enjoy.
Hi, Arman, so glad I “bumped” into your site again; so I wouldn’t “lose” you again, I “Toolbar Bookmarked” you . . . I am sooo going to try these to get more veggies into our fairly new Vegan cuisine . . . and, from the looks of this, I can’t help but wonder how well these will work if I form larger sizes & turn into “Vegan burger patties” . . . gonna try it . . . thanks, so much, for all your hard work in so generously sharing your great ideas, and, May God Bless You & Your Loved Ones . . . 🙂
I made these tonight for dinner. They were delicious! I did add a few ingredients though (sweet onions, mushrooms, roasted garlic, and red bell peppers – all sauteed). I also used brown rice flour and cooked them in olive oil. They were crispy and moist all a te the same time. I’m vegan, so no egg or egg substitute. The flour did the trick. Just make sure to use a gnon-stick skillet. My family loved them too! Next time I will make them for a party and create a dipping sauce.
That sounds like a delicious addition, Teri! 🙂
Just made these and holy crap- absolutely delicious! Topped them off with a squeeze of lemon and a dollop of sour cream. I’m in heaven.
I am allergic to coconut (and almond) but am trying to stay low carb. Can I substitute flax meal for the coconut flour? Is there another product you would recommend instead? These look delicious and I can’t wait to make if I can find a proper substitute! Thanks!
You can try that, but I can’t vouch for it as I haven’t tried it myself.
Bob’s Red Mill 1 to 1 flour should be good to subsitute.
I need to try this, the vegan version, to see how it all works together. I’ve been trying to figure out the proper ratio of egg substitiutes, but sadly sometimes they work, sometimes they don’t. I do have a lot of zuchinni in my fridge, so it’s a definite must! Thanks for the idea!
So welcome! Enjoy!
I am going to try this recipe!!! Always looking for good healthy snacks! And I have zucchini in my freezer…..can I use that?
Hi Christina! As long as you thaw it out first, it should be fine 🙂
These sound really good! Im not a fan of chicken or meat type nuggets or fritters but these look right up my ally. I wonder if I can get my sister to try them? mmmm probably only if I smother them in nutella!
These look delicious! And would be a fun change from my traditional crispy roasted veggies. But unfortunately I can’t stand ketchup, I’m weird I know! lol