Cauliflower Fritters
Cauliflower fritters turn one head of cauliflower into twelve golden patties with crisp edges and a soft, savoury middle. Two things make them work: cooking the grated cauliflower briefly, and squeezing out as much water as you can, so the mixture binds and fries instead of steaming. Parmesan and spring onions add the flavour, and a spoonful of yoghurt adds a cool contrast. Allow about 45 minutes, including cooling.
- Total
- 45 min
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 215kcal
Ingredients and swaps for cauliflower fritters
The mixture is mostly cauliflower, with just enough egg, flour and cheese to hold it together. Parmesan gives a salty, savoury flavour and also binds. Parmesan is not vegetarian, so for a vegetarian version use 50g finely grated mature Cheddar labelled as vegetarian. Leave the salt as it is, since Cheddar is a little less salty.
For a gluten-free batch, replace the plain flour with gram flour or a gluten-free plain blend. Gram flour gives a slightly nutty taste.
The method for cauliflower fritters
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- Grate and soften Trim the cauliflower and grate it on the coarse side of a box grater, or pulse the florets in a food processor in short bursts until the pieces are the size of rice. Put them in a bowl with 2 tbsp water, cover with a plate and microwave on high for . Alternatively, steam in a covered pan for . Tip onto a tray and leave to cool for .
- Squeeze dry Pile the cauliflower onto a clean tea towel, gather it up and squeeze hard over the sink until almost no liquid comes out. You should be left with about 400g of fairly dry cauliflower.
- Make the mixture Tip it into a large bowl with the flour, Parmesan, garlic, spring onions, eggs, salt and pepper. Mix well. It should hold together when pressed into a ball. If it looks loose, add another tablespoon of flour.
- Fry the first batch Heat 1½ tbsp oil in a large non-stick frying pan over a medium heat. Spoon in 6 mounds of mixture (about 3 tbsp each) and flatten them to 1.5cm thick. Fry for on each side, turning only when the underside is deep golden brown.
- Cook the second batch Keep the first batch warm on a plate in a low oven at 110°C (90°C fan), gas ¼. Add the remaining oil to the pan and cook the rest in the same way.
- Serve Drain on kitchen paper for a minute and serve hot, with a spoonful of Greek-style yoghurt.
What to serve with cauliflower fritters
The fritters are good on their own, with a spoonful of yoghurt and a squeeze of lemon, but a sharp side balances their richness. Try a few slices of pickled red onion or a bowl of mixed salad for a light lunch. For another vegetable fritter, try sweetcorn fritters.
Common problems and fixes for Cauliflower Fritters
- The fritters fall apart in the pan.
- The mixture was too wet, or you turned them too soon. Squeeze the cauliflower dry again, stir in a tablespoon more flour, and wait until the underside is a deep golden brown before you slide the fish slice underneath.
- They are dark outside but doughy in the middle.
- The pan was too hot, so the outsides browned before the middle set. Turn the heat down to medium-low, flatten the mounds a little more, and keep an eye on the colour. Finish the thick ones in the oven for 5 minutes at 180°C (160°C fan), gas 4.
- They taste greasy.
- The oil was not hot enough when the mixture went in. Test it first: a small pinch of the mixture should sizzle straight away. Drain the fritters on kitchen paper.
Frequently asked questions about Cauliflower Fritters
How can I make cauliflower fritters crispy?
Squeeze the cooked cauliflower as dry as you can, fry in a hot pan with enough oil and do not crowd the pan. Turn them only when the underside is deep golden brown.
Can I bake the fritters instead?
Yes. Put the flattened mounds on a baking tray lined with baking paper, brush with oil and bake at 200°C (180°C fan), gas 6, for 20–25 minutes, turning halfway. They will be paler and less crisp than fried ones.
Can I use frozen cauliflower rice?
Yes. Use about 400g, cook it according to the packet, leave it to cool and squeeze it as dry as you can. Then skip the grating and softening in step 1.
How do I store and reheat them?
Cool them, then keep in a covered container in the fridge for up to 2 days. Reheat in a dry frying pan over a medium heat for 2 minutes on each side, or in a 200°C (180°C fan), gas 6 oven for 8 minutes, until steaming hot.
How did you like the recipe?
4.7 / 5 · 40 ratings
