Perfect Cauliflower Fritters Recipes

CAULIFLOWER FRITTERS

Steps:

• Process cauliflower in a food processor finely minced; transfer to a large bowl.
• Stir flour, eggs, baking powder, and Italian dressing mix into cauliflower.
• Heat enough olive oil to cover the bottom of a frying pan over medium heat.
• Drop heaping tablespoons of cauliflower mixture into the hot oil; fry until golden brown, about 3 minutes per side.

BASIC CAULIFLOWER FRITTERS

Steps:

• Place the cauliflower into the food processor and process until finely minced.
• Transfer the cauliflower into a large mixing bowl and add the rest of the ingredients, excluding the vegetable oil. Mix everything well. (You should have a nice, paste-like mixture. If the mixture looks a little too soft and moist - add some more flour.)
• Using an ice-cream scoop as a measure, form small, 1/3 inch-thick patties. You can make them smaller or larger depending on your personal preference.
• Fry the patties on medium heat, in a small amount of vegetable oil for about 2 minutes per side.
• Serve the fritters with sour cream or your favorite sauce.

CAULIFLOWER FRITTERS

Steps:

• In the microwave, cook the cauliflower in a covered dish with two tablespoon of water until soft.
• Drain the cauliflower and mash with the back of a fork or potato masher.
• Add the egg, salt and pepper, and enough flour until you can form patties; about 1/4 cup.
• Add enough oil to coat the bottom of a skillet. Over medium high heat, brown the caulflower patties. Eat!

CAULIFLOWER FRITTER RECIPE BY TASTY

Steps:

• Microwave cauliflower for 15 minutes or until tender.
• Mash cauliflower, mix in salt, pepper, garlic, onions, parsley, flour, grated parmesan and egg.
• From patties with the mashed cauliflower mix. Coat both sides of patties with wheat flour.
• Fry in oil until golden brown and crispy on both sides.
• Add sour cream or chives to taste.
• Enjoy!

VEGETARIAN CAULIFLOWER FRITTERS

Steps:

• Cook the cauliflower for about 6-8 minutes or until soft enough to mash; drain very well.
• Place the cauliflower in a large bowl and mash with a fork.
• Add in the eggs and all the remaining ingredients; mix to combine (adjust all seasonings and hot sauce to taste, if you find that the mixture is too wet then add in a little more flour).
• Heat a small amount of oil in a large skillet over medium-high heat.
• Working in batches drop about a heaping tablespoonful of batter into hot oil; brown one side then turn and brown the other side (about 3 minutes per side).
• Remove to a paper towel.
• Repeat with remaining batter, adding in a little more oil if needed.
• Serve with sour cream.

HEALTHY CAULIFLOWER FRITTERS

Steps:

• Bring a large pot of salted water to a boil. Add the cauliflower and cook it just until fork tender, 3 to 5 minutes. Transfer it to a cutting board and using a sharp knife, cut it into very small pieces. (The cauliflower pieces should be the size of peas or smaller.)
• Measure out 4 cups of the chopped cauliflower. (Discard the remaining cauliflower or use for cauliflower tots or mashed cauliflower).
• Combine the cauliflower, flour, eggs, garlic, scallions, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl and stir until well combined.
• Line a plate with paper towels. Heat a nonstick skillet over medium-low heat and lightly coat it with olive oil. Scoop out 2- to 3-tablespoon mounds of the cauliflower mixture into the pan, flattening the mounds slightly with a spatula and spacing them at least 1 inch apart.
• Cook the fritters for 2 to 3 minutes, flip them once and cook them an additional 1 to 2 minutes until they're golden brown and cooked through. Transfer the fritters to the paper towel-lined plate. Serve them warm topped with yogurt or sour cream.
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EASY LOW-CARB CAULIFLOWER FRITTERS

Steps:

• Pulse the cauliflower florets in a food processor until riced.
• Transfer the cauliflower rice to a large mixing bowl and add the salt. Mix and set aside for 10 minutes.
• Add the almond flour, cheddar, parmesan, and eggs to the bowl and mix until well-combined.
• Add the avocado oil (or olive oil) to a frying pan, over low-medium heat.
• Using a ¼ cup measuring cup, scoop the cauliflower mixture from the bowl and form into balls. Place the cauliflower ball onto a spatula and gently press down to form a patty.
• Carefully slide the cauliflower patties from the spatula to the hot pan.
• Cook for 3-4 minutes per side until golden brown, being careful to not flip too early.
• Set cauliflower fritters on some paper towels to remove excess moisture.
• Enjoy warm with a dollop of sour cream and chopped scallions or chives.
• Store in refrigerator. To reheat, bake for 10 minutes at 350°F.

PERFECT CAULIFLOWER FRITTERS

Steps:

• Bring a large pot of lightly salted water to a boil. Add the cauliflower and cook until tender, 5 to 10 minutes; drain and break cauliflower into small pieces. Combine cauliflower, bacon, and green onions together in a bowl. Season with salt and pepper.
• Sift flour into a bowl. Whisk milk, egg, Parmesan cheese, and a pinch of salt into the flour until smooth. Add milk mixture to cauliflower mixture and stir until batter is evenly combined.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until golden brown on one side, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

CAULIFLOWER FRITTERS

Steps:

• For the sauce: Put all of the ingredients into a bowl and toss to combine.
• For the fritters: In a medium bowl, sift together the flour, turmeric and ground ginger. Add 1 tablespoon of canola oil and whisk in the beer. Set aside in a warm place because, like a bread dough, it will puff up slightly.
• Put the cauliflower in a medium-size bowl and use a small strainer to sprinkle it with an even layer of the paprika. Toss to coat.
• In a large pot, over medium heat, add the remaining 6 cups of canola oil and heat to 350 degrees F.
• Prepare a baking sheet fitted with paper towels or a kitchen towel to drain the florets as they come out of the oil. Stir the batter slightly. To test the consistency of the batter and the temperature of the oil, put a couple of pieces of cauliflower on a slotted spoon or spider (Chef's Note: Alternatively, use your fingers), and submerge them into the batter. It should coat the pieces lightly. (Chef's Note: If the batter is too thick, add a little water to thin it out. If the batter is too thin, sift and whisk in a little more flour.)
• Test 1 piece of cauliflower to check for seasoning. Drain the excess batter and lower the cauliflower bite into the oil. It should bubble slightly and the cauliflower should gradually rise to the surface. Fry until golden brown on all sides and transfer the piece to a kitchen towel. Season with salt and, when cool enough, taste. Season the remaining uncooked cauliflower with salt, if desired, prior to dredging in the batter. Fry the cauliflower in small batches and drain on the prepared baking sheet. Season with salt, if desired, and transfer to a serving bowl. Garnish with the Cilantro-Ginger Sauce and serve immediately.

HEALTHY CAULIFLOWER FRITTERS

Steps:

• Bring a large pot of salted water to a boil. Add the cauliflower and cook until just fork tender, 3 to 5 minutes. Drain thoroughly and transfer the cauliflower to a cutting board. Chop into very small pieces (about the size of peas or smaller) with a sharp knife.
• Measure 4 cups of the chopped cauliflower and place in a large bowl. (Reserve the rest for another use, such as cauliflower tots or mashed cauliflower.) Add the flour, eggs, garlic, 3 tablespoons scallions, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir until well combined.
• Line a plate with paper towels. Heat a large nonstick skillet over medium-low heat and lightly coat it with olive oil. Working in batches, scoop 2- to 3-tablespoon mounds of the cauliflower mixture into the pan, spacing them at least 1 inch apart. Flatten each mound slightly with a spatula and cook for 2 to 3 minutes. Flip the fritters once and cook until golden brown and cooked through, 1 to 2 minutes. Transfer the fritters to the prepared plate. Serve warm, topped with yogurt or sour cream. Garnish with scallions.