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Quick and Easy Pan Fried Cauliflower Fritters Recipe
What Can You Do with Cauliflower?
Rate This Cauliflower Fritter Recipe
Start with Cauliflower Mush
Prep time: 8 min
Cook time: 10 min
Ready in: 18 min
Yields: Approximately 14 fritters
Skillet or Pan for Frying
- 3/4 to a full head cauliflower, boiled
- 2 cloves fresh garlic, minced
- 3 large eggs, beaten
- 1 Tablespoon (T.) all-purpose flour, heaping
- 1 teaspoon (t.) iodized salt
- 2 T. parmesan cheese, grated or shredded
- 1/4 t. red chili pepper, ground (optional)
- 1/4 t. black pepper, ground (optional)
- 1/4 cup (c.) canola, corn or olive oil, for frying
- ketchup, creamy horseradish, sour cream, applesauce, optional sauces
- approximately 4 quarts water, (for boiling the cauliflower)
- 1 T. salt, (for boiling the cauliflower)
Frying the Fritters
A Heaping Tablespoon of Cauliflower Batter
How To Make the Cauliflower Fritters
- If you do not already have boiled cauliflower ready for the fritters, do the next five (5) steps. This will add about 10 to 12 minutes to your cauliflower fritter preparation. If you already have boiled cauliflower that you are wondering what to do with, start at Step 7.
- Place the cauliflower into a 6 to 8 quart pot.
- Add about 4 quarts of water.
- Bring to a boil and add 1 Tablespoon of salt.
- Reduce heat and simmer for about ten (10) to twelve (12) minutes.
- Place the boiled and drained cauliflower into a small to medium sized mixing bowl (I use a stainless steel one, but glass works well, too).
- Mash the cauliflower with a fork and set aside.
- Mince the two (2) cloves of garlic and add to the mashed cauliflower. Mix well.
- In a separate bowl, beat three (3) large, Grade A eggs (white or brown).
- Add the beaten eggs to the mashed cauliflower and garlic mixture and mix well.
- Add the two (2) T. of grated (or shredded) Parmesan cheese and, again, mix well.
- Add the flour, chili pepper, black pepper to the mixture and mix well. (Tip: Be careful in your mixing because sometimes it looks like the flour has been completely amalgamated, but has not really. Make sure there are no "stripes" of flour in the batter.)
- Add the 1/4 cup canola oil (olive or corn oil works well, too, and imparts some flavor) to the bottom of an 8 to 10 inch skillet or frying pan.
- Heat the oil over medium-high heat (if using an electric burner, as I did, leave it on the Medium heat setting). (Tip: Drop some batter into the cold oil. When you hear it begin to sizzle, it is hot enough to fry your fritters.)
- Work in batches. Take a heaping tablespoonful of batter and drop it into the hot oil. Do this as many times (as many fritters) as comfortably fit into the skillet without crowding, This will be your first batch. (My skillet comfortably held four fritters in my first batch.) This recipe will yield about four batches.
- Fry each batch over medium heat (medium-high will work for gas stoves), until the bottom is golden brown. Turn each fritter over until the entire thing is golden brown.
- As you take out each completely fried fritter from the skillet, drain on paper towels placed on an oven-proof plate. Place the plate into preheated (about 250 degrees Fahrenheit) oven to keep the fritters warm (without further cooking them) until ready to serve.
- Serve warm with ketchup, mayonnaise, aioli, mild taco, creamy horseradish, marinara sauce, sour cream, plain Greek-style yogurt or ranch dressing as dips. Or serve plain!