These cauliflower fritters make a fantastic lunch or side dish. Crushed cauliflower, parmesan and fresh herbs are mixed together and fried in a little oil until golden brown. Perfect served topped with some homemade tzatziki.
If you're looking for a lighter lunch that's satisfying and flavourful, this is the one for you.
Cauliflower is given a serious upgrade with the addition of parmesan (you can replace with vegetarian-Italian-style hard cheese for a vegetarian version), herbs and seasoning.
Yes you can bake them if you like, but honestly, they're 10 times better when they're fried in a pan with a little oil until golden brown.
📋 What do we need?
- Parmesan - replace with vegetarian-Italian-style hard cheese for a vegetarian version
- Flour - use plain (all-purpose) or whole wheat flour
- Cauliflower - you need the florets of a small-to-medium cauliflower - about 350g or 12.3oz). I would recommend using fresh, rather than frozen cauliflower, as frozen contains more liquid, which will make the fritters a little mushy.
🔪 How to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- Boil up the cauliflower until tender, then drain.
- Mash the cauliflower lightly with a potato masher.
- Add in parmesan, egg, herbs (I use parsley and chives), lemon zest, garlic, egg and flour.
- Stir together until combined.
- Form the mixture into patties.
- Fry in a little oil until golden brown on both sides.
👩🍳PRO TIP You can form the patties, then cover and refrigerate for up to a day if you want to prep ahead.
These cauliflower fritters make a great side dish with fish, or serve them on their own for lunch with a little tzatziki.
If you’ve never made tzatziki before, try my homemade Tzatziki, it’s really easy (5 minutes to make) it can be made ahead, and it’s so much tastier than the store-bought version.
I make a big batch of this stuff to use during the week (works great with Pork Gyros, Chicken Gyros and Lamb Kebabs too!
🍽️ Other sauces to serve with your fritters
Not keen on Tzatziki? try one of these instead:
📺 Watch how to make it
More Cauliflower Recipes
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Cauliflower Fritters
Ingredients
Cauliflower Fritters:
- 1 small cauliflower - chopped into small florets (about 350g or 12.3 oz)
- ½ tsp salt
- ½ tsp pepper
- zest of 1 lemon
- Small bunch fresh parsley - chopped
- Small bunch chives - chopped
- 60 g (½ cup) plain (all purpose) flour
- 1 clove garlic - peeled and minced
- 50 g (½ cup) grated parmesan cheese - (use Italian-style vegetarian hard cheese for a vegetarian version)
- 1 medium egg
- 3 tbsp olive oil
To Serve:
- Tzatziki
- A few sprigs of fresh dill
INSTRUCTIONS
- Steam or boil the cauliflower florets for 6 minutes, then drain.
- Place in a bowl and crush lightly with a potato masher. It doesn't need to be smooth, just crushed enough to look like small gravel-sized lumps.
- Add in the salt, pepper, lemon zest, parsley, chives, flour, garlic, parmesan and egg. Mix together with a spoon to combine.
- Scoop out a heaped tablespoon of the mixture. Roll into a ball in your hands, squash flat and place on a plate. Repeat until all of the mixture is used. You should get 8-10 fritters.
- Heat the oil in a large frying pan on a medium heat.
- Working in two batches, fry the cauliflower fritters for 3-4 minutes, turn over and fry for another 3-4 minutes until well browned on both sides (keep the first batch warm in a low oven).
- Place the fritters on a serving plate. I like to top them with tzatziki and a sprig of fresh dill. Serve with extra tzatziki.
Video
✎ Notes
Take them out of the refrgierator about 30-60 minutes before you want to cook them, to take the chill off, then fry them in oil as per the instructions. Can I use frozen cauliflower instead? Fresh cauliflower is best, as frozen cauliflower is wetter and is more likely to make the fritters a little mushy.
If you do want to use frozen cauliflower, steam or boil as per the instructions on the pan, then drain in a colander and also squeeze any excess moisture out by mashing the cauliflower whilst it's still in the colander (then transfer to a bowl to add the rest of the ingredients. Nutritional Information is per fritter (based on 10 fritters) WITHOUT the serving suggestion of tzatziki.
Nutrition
This post was first published September 2016. Updated July 2021 with video, tips and some housekeeping
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Natalie says
I absolutely cannot stand the flavour of cauliflower, so I was hoping this recipe would mask it enough to make it palatable. Alas, it does not. It's a brilliant little recipe though. I'll be using potato instead of cauliflower & it'll be delicious!
Colleen says
My new phone is nearly flat as I've spent all evening looking at your delicious recipes with simple & easy to get ingredients! 😋
You've inspired me to get back to cook more often! Thankyou!
I'm going to send this on to my Mum to inspire her to cook more healthy & simple dishes, too. Great recipes that sound really tasty but pretty healthy & I appreciate your gluten free hints! However, I do have a question?.. for you & anyone else... I cannot tolerate garlic & onion family, I get very sick even with the smell of garlic these days? Used to love it b4 a medication incident shredded my gut with ulcerations! So... any suggestions of replacements? To add the sweetness of caramelised onions & the deepness (not the right word) of garlic? (Can't have celery or cucumber either).
Lynda says
Nicky how would these be do you think if I sprayed them with oil and oven baked them? I love the sound of them by the way, they look absolutely delicious😊👍
Regards,
Lynda...
Nicky Corbishley says
You wouldn't get quite the crust, but I think they'd still taste great. I'd certainly give it a go 😊
Effrosyni Moschoudi says
Thank you for the fritters recipe, I will try it. I love cauliflower and it will make a nice change from the cauliflower cheese my English husband tends to ask for 🙂 I realize your tzatziki recipe is probably an American version. I hope it's okay here to advise how it's typically made in Greece in case you're interested - basically the differences are: no honey, no pinch of salt, no removal of seeds. And it has to be Greek yogurt. We use a tablespoon of extra virgin olive oil and a tablespoon of white wine vinegar. Occasionally add chopped spearmint too. And the integral part: The grated cucumber needs to sit in a sieve for a min of 30 minutes mixed with a generous amount of salt so the juice is adequately squeezed out. Then you squeeze the rest out with your hands. I hope you'll try it that way too, sometime. I'd love to hear what you think 🙂
Dr Martin Huang says
Satisfying and fulfilling. Can be my breakfast and snack too. Easy to carry to my workplace.
Liz says
These were so delicious. Paired with steak and lobster- a new amazing appetizer. I know not in keeping with a light lunch situation but would do that as well. Cheers!
Nicky Corbishley says
Fab! So glad you enjoyed them Liz. And paired with steak and lobster? Sounds amazing!!
fiorino bianchi says
Very awesome and healthy recipe...posted to my facebook..Twitter ,yummly..Pinterest and tumblr..thank you and all the best
Kayleen K says
oh em gee this looks amazing! Any thoughts on what to use to replace the egg?
Nicky Corbishley says
Hi Kayleen,
The egg is only there for binding the fritters. Having a quick look online, here are some suggestions:
“Flax egg” – Mix 1 Tablespoon ground flax seed with 3 Tablespoons hot water. Set aside for a few minutes until the mixture thickens. It should be as thick and sticky as an egg white. (If it isn’t thickening, you can heat it until it does so, and then cool and add to your recipe.)
Chia seed – Use the same as flax seed.
Oil and water – Combine 1 1/2 tablespoons oil, 1 1/2 tablespoons water, and 1 teaspoon baking powder
Gelatin – Sprinkle the contents of a packet of unflavored gelatin over 1 cup of cold water. When the gelatin absorbs water, heat over medium heat until the gelatin completely dissolves. Allow mixture to cool. Use 3 Tablespoons to replace one egg. (Note that gelatin is not a suitable vegetarian substitute.)
Elaine @ foodbod says
Lovely recipe and gorgeous photos 🙂
Nicky Corbishley says
Thanks Elaine 🙂