Enjoy your cheesy cauliflower fritters
These golden, crispy cauliflower fritters are cheesy, savory, and tender inside. They’re an easy way to turn simple cauliflower into something the whole family can enjoy. Serve them as a side dish, snack, appetizer, or light lunch with a creamy dipping sauce.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Makes: 10–12 fritters
🛒 Ingredients
For the Fritters
- 1 medium head cauliflower, about 1½–2 lb (680–900 g), cut into florets
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ½ cup all-purpose flour
- 2 large eggs
- 2 green onions, finely chopped
- ½ tsp garlic powder
- ½ tsp salt, plus more if needed
- ¼ tsp black pepper
- 1–2 tbsp olive, avocado, or vegetable oil for frying
For a Low-Carb Version
Replace the ½ cup all-purpose flour with:
- ½ cup finely ground almond flour
You may need an additional tablespoon if the mixture is too wet.
Optional Dipping Sauce
- ½ cup sour cream or plain Greek yogurt
- 1 tbsp mayonnaise
- ½ tsp garlic powder
- ½ tsp dried dill
- 1 tsp lemon juice
- Pinch of salt and black pepper
👩🍳 Detailed Instructions
1. Prepare the cauliflower
Wash the cauliflower and cut it into small florets.
Bring a pot of water to a boil or prepare a steamer. Add the cauliflower and cook for approximately 5–7 minutes, until tender enough to pierce easily with a fork.
Don’t overcook it. Very soft, waterlogged cauliflower can make the fritter mixture difficult to shape.
2. Drain extremely well
Drain the cauliflower in a colander and allow it to cool for several minutes.
For the best crispy fritters, transfer the cauliflower to a clean kitchen towel or several layers of paper towel. Gently press or squeeze out as much moisture as possible.
This is one of the most important steps. The drier the cauliflower, the easier it is to get crispy fritters that hold together.
3. Mash the cauliflower
Place the drained cauliflower in a large mixing bowl.
Mash with a potato masher or fork until mostly broken down.
You don’t want completely smooth cauliflower puree. Leave some small pieces because they give the fritters a better texture.
4. Add the cheese and seasonings
Add:
- Shredded cheddar
- Parmesan
- Green onions
- Garlic powder
- Salt
- Black pepper
Stir everything together.
5. Add the eggs and flour
Crack the 2 eggs into the bowl and add the flour.
Mix thoroughly until you have a thick, cohesive mixture.
The mixture should be moist but should hold its shape when pressed together.
If it’s too wet, add 1 tablespoon of flour at a time until it becomes easier to handle.
If it seems too dry, allow it to sit for 2–3 minutes before adding anything else.
6. Shape the fritters
Scoop approximately 2 tablespoons of mixture for each fritter.
Roll it gently between your hands and flatten it into a patty about ½ inch thick.
Repeat until all the mixture has been used.
For evenly cooked fritters, try to make them approximately the same size.
7. Heat the skillet
Place a large nonstick or cast-iron skillet over medium heat.
Add approximately 1–2 tablespoons of oil and allow it to heat for about 1 minute.
The oil should be hot but not smoking.
8. Cook the fritters
Carefully place several fritters into the skillet.
Don’t overcrowd the pan because this can cause them to steam instead of crisp.
Cook for approximately 3–4 minutes on the first side, without constantly moving them.
When the bottom is golden brown and firm, carefully flip them.
Cook the second side for another 3–4 minutes until golden brown and crispy.
9. Cook the remaining batches
Transfer finished fritters to a wire rack or paper-towel-lined plate.
Repeat with the remaining mixture, adding a small amount of oil to the skillet as needed.
10. Make the dipping sauce
While the fritters are cooking, combine sour cream or Greek yogurt, mayonnaise, garlic powder, dill, lemon juice, salt, and pepper.
Stir until smooth.
Refrigerate until ready to serve.
11. Serve
Serve the fritters hot and crispy with the dipping sauce on the side.
Garnish with chopped green onions, parsley, or a little extra Parmesan if desired.
🔥 How to Make Them Extra Crispy
1. Remove as much cauliflower water as possible.
This is the most important trick.
2. Don’t make the fritters too thick.
About ½ inch is ideal.
3. Use medium heat.
Very high heat can brown the outside before the inside is cooked.
4. Don’t flip too early.
Let the first side develop a firm golden crust before turning.
5. Use a wire rack after frying.
This allows steam to escape and helps prevent the bottoms from becoming soggy.
