Made with riced cauliflower, eggs, almond flour, and parmesan, these savory pancakes are low-carb and gluten-free. The idea for these tasty fritters occurred to me the last time I made cauliflower pizza crust. I was watching the magic of the crust coming together in the oven. Suddenly I thought that I could use riced cauliflower to make savory pancakes. We all loved the result - golden, delicious, and crispy fritters. Like all fried foods, there’s something utterly irresistible about them.
Ingredients
You’ll only need a few simple ingredients to make these cauliflower fritters. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Riced cauliflower: When I started making this recipe, back in 2014, I had to process the cauliflower in the food processor. These days, you can buy it pre-riced, so that’s what I do. Scallions: I only use the green part. Minced garlic: Jarred minced garlic works, but if you have the patience to peel garlic cloves and mince them, that’s best. Eggs: I use large eggs in most of my recipes, this one included. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use by half. Grated Parmesan: Make sure you use finely grated parmesan and not coarsely shredded. Almond flour: I use blanched superfine almond flour in this recipe. Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead.
Variations
Cauliflower Fritters Instructions
Expert Tip
In this particular recipe, the eggs really do need to be large. If the mixture seems dry, add either an extra yolk or an extra egg white. If using medium eggs, you can use three of them. Try adding ½ teaspoon of onion powder and ½ teaspoon of dried thyme. I tried them and both complement this dish well. A pinch of cumin and/or smoked paprika is also very tasty.
You simply mix everything together (except for the oil) in a large bowl. (Photos 1-2). Next, heat some olive oil in a nonstick skillet. Use a ¼ cup scoop to measure out the fritters. (Photo 3). Cook them until golden brown on both sides, about 5 minutes per side over medium heat. (Photo 4).
Serving Suggestions
Storing Leftovers
The leftovers keep well in the fridge, in a sealed container, for 3-4 days. They taste great when gently reheated in the microwave at 50% power, or even cold.
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Or you could serve them with a couple of poached eggs and a tomato salad for a delicious meatless dinner. They’re extra delicious when topped with a dollop of sour cream! I sometimes grab one for a quick snack, and eat it straight out of the fridge! You can also freeze these fritters for up to three months.
More Fritter Recipes
Recipe Card
