Vegetarian Cauliflower Fritters

"Use fresh cauliflower only for this, these are delicious served with sour cream!"
photo by Reggie's Mom photo by Reggie's Mom
photo by Reggie's Mom
Ready In:


  • 1 (2 lb) fresh cauliflower (broken into about 1-1/2-inch pieces)
  • 3 large eggs, lightly beaten
  • 1 tablespoon fresh minced garlic (or to taste)
  • 2 -3 tablespoons minced onions, minced (optional)
  • 1 teaspoon lousianna hot sauce (or Tabasco to taste)
  • 1 tablespoon flour (might need a tablespoon more to hold together)
  • 1 teaspoon baking powder
  • 12 teaspoon paprika (or to taste)
  • 1 -2 teaspoon seasoning salt (or to taste)
  • 12 teaspoon black pepper (or to taste)
  • 1 -2 tablespoon fresh parsley, finely chopped
  • oil (for frying)


  • 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.

Questions & Replies

  1. I wonder if this could be keto-fied - using almond or coconut flour. And then ... make it larger and bake it, for a pizza crust?


  1. This was a great, different recipe for cauliflower (I have never made patties out of it before). It was simple to put together, and crisp and tasty. I don't like paprika so I omitted that. I used a lot more onion than specified in the recipe and also had to increase the flour a tad. I added some sharp cheddar to the last batch I fried and it was so yummy with that too.
  2. I was distracted with company and...., while I was making these and I thought the recipe called for 1 cauliflower.. I had chopped about 1/2 a head of cauliflower before my husband reread the recipe to me.. so I used all that I had chopped. They turned out GREAT!! So everytime I make them now, I use approx. 1/2 a head of chopped cauliflower instead of 1 cup. They are super light and not doughy at all. My family and friends all use my altered recipe. Thanks ��
  3. I made these for a side with dinner and they tasted absolutely delicious. I did what other reviewers suggested and added some grated cheddar cheese. The only issue I had was they were really flimsy. I could have added more flour but I already had about 1/4 cup added - based on how many tbsp I kept adding. I didn't add more because I didn't want them to be too "floury" tasting. I made sure the cauliflower dried out after steaming it (I even put it all in a pan on the stove to help evaporate any moisture). But besides that, they were soooo tasty. I will be making this again and maybe figure out what I can do to make them not fall apart so easily.
  4. Excellent recipe. I added cooked chicken and a little bit of shredded sharp cheddar , and I fried briefly in cocoanut oil and olive oil. Then baked in convection for 30 min. I did have to add extra flour, but fritters were delicious!
  5. this was great my hubby couldn't believe they were cauliflower. Definetly will make again



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