Cauliflower Fritters

Easy Cauliflower Fritters
Cauliflower Fritters. Molly Watson
  • 30 mins
  • Prep: 20 mins,
  • Cook: 10 mins
  • Yield: 8 servings
Ratings (6)

The essential nuttiness of cauliflower is used to great effect with these easy Cauliflower Fritters. They make a fun appetizer or side dish, although you can also make a light dinner of them with some crusty bread and a big seasonal salad.

Serve them with a spicy Salsa Fresca or, even better, this flavorful Cilantro Mint Chutney or this Green Garlic Pesto to augment their mellow flavor.

What You'll Need

  • 1 head cauliflower
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon fine sea salt

How to Make It

  1. Trim and cut the cauliflower into small florets. Don't toss out the core or heart and the stems! Chop them into pieces that are a bit smaller than the florets and use the whole head of cauliflower. Steam the cauliflower until very tender. Let the florets cool to warm room temperature.
  2. Crack the egg into a large bowl and beat it with a fork. Combine the cauliflower and egg. Stir together with a fork, mashing the steamed cauliflower with the fork as you mix it together with the egg. (This is why you want the cauliflower to be very tender; it needs to mash easily with a fork.)
  1. Sprinkle the mixture with flour and salt and stir, mashing a bit more as you do so, to combine thoroughly. Cover and chill for 30 minutes.
  2. Heat a generous layer of oil (about 1/4 inch deep) in a large frying pan or pot over medium-high heat to 350 F to 375 F. If you don't have a thermometer, there are a few ways to test the oil. The easiest one is to drop a bit of batter into the pan; it should sizzle immediately and turn lightly brown in about 2 to 3 minutes. If it doesn't sizzle immediately, the oil isn't hot enough; if it splatters violently or turns brown too quickly, the oil is too hot, and the fritters will burn without cooking properly.
  3. Put generous spoonfuls of batter into the pan and flatten a bit with the back of the spoon. You should be able to fit about four fritters in a large pan at a time. Cook until the fritters are browned on one side, flip, and cook until they are brown on the other side, about 3 minutes per side (stoves and pans are all different, so pay more attention to the fritters than the clock). Transfer the fritters to a paper towel-lined plate to drain. Repeat with the remaining batter. Serve immediately or keep warm in a 200 F oven.