If you’re wondering what to do with leftover cauliflower, these cauliflower fritters are the answer! They are cheesy, perfectly spiced, quick, and easy. They make a great snack or a meatless lunch.
Here’s what you need to make these fritters:
- Leftover cauliflower – it can be boiled, steamed, or roasted.
- Egg – to bind the ingredients.
- Flour – I used all-purpose flour.
- Parmesan cheese – adds amazing flavor and binds the ingredients.
- Seasoning – these fritters are generously seasoned! I used Italian seasoning, onion and garlic powder, paprika, and grated lemon zest. You can use any seasoning that you like but I would really recommed using lemon zest – it really adds an amazing flavor.
- Other spices that would go well:
- Indian spices such as curry spice mix or garam masala.
- Middle-Eastern spices such as cumin, coriander, cinnamon, turmeric.
Step by step instructions
STEP 1: This recipe calls for cooked cauliflower so if you don’t have any leftovers, you need to boil or steam cauliflower.
How to boil cauliflower: divide it into florets, add to salted boiling water and cook for a couple of minutes until fork-tender but not too soft.
How to steam cauliflower: I use this method most often. You can steam cauliflower in a steamer or if you don’t have it, just use a pot with a sieve on top. Add some water to the pot (it should not touch the sieve), divide the cauliflower into florets, and place it in the sieve. Cover with a lid and steam for a couple of minutes or until the cauliflower is fork-tender but not too soft (steam coming from boiling water under the cauliflower will cook it).
STEP 2: Finely chop cauliflower. You can do that in a food processor but for such a small amount of cauliflower, it’s easy to chop it by hand.
STEP 3: Add cauliflower to a large bowl with all the other ingredients.
STEP 4: Stir with a spoon until all the ingredients are well-combined and the mixture is no more dry and starts to get sticky.
STEP 5: Heat 1-2 tablespoons of frying oil in a non-stick skillet over medium heat. Place about 2-3 tablespoons of batter (or just 1 heaped tablespoon) for each fritter.
STEP 6: Cook the fritters until golden on both sides.
Transfer to a plate lined with paper towels or a wire rack (they won’t get soggy).
- they are pretty great on their own
- plain yogurt
- simple yogurt dip: 1/2 cup yogurt + 1/2 ts lemon juice + 1 clove garlic, pressed + 1 ts chopped herbs (such as thyme) + salt and pepper to taste
- yogurt-sour cream dip: 1/3 cup yogurt + 1/3 cup sour cream + 2 ts lemon juice + 2 ts fresh thyme or 1 ts dried thyme + 1 small clove garlic pressed + salt and pepper to taste
- sunny-side-up eggs
They store pretty well – they will taste good but won’t be crispy. Store them in a closed container in the fridge for up to 3 days. Reheat in a dry non-stick pan.
More fritter recipes
- Chicken fritters 3 ways (cheesy, Italian and curried)
- Sweet potato zucchini fritters with cucumber corn salsa
- Cheesy zucchini and corn fritters
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Cheesy Cauliflower Fritters
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- 2 cups finely chopped cooked cauliflower 280g
- 1/2 cup grated Parmesan cheese 45g
- 1 large egg
- 6 tablespoons flour 50g
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- zest grated from 1 lemon
- salt and pepper to taste I added 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper
- vegetable oil for frying
- Finely chop cooked cauliflower. Add to a large bowl with all the other ingredients. Stir with a spoon until all the ingredients are well-combined and the mixture is no more dry and starts to get sticky.
- Heat 1-2 tablespoons of frying oil in a non-stick skillet over medium heat.
- Place about 2-3 tablespoons of batter (or just 1 heaped tablespoon) for each fritter. Cook the fritters until golden on both sides.
- Transfer to a plate lined with paper towels or a wire rack (they won’t get soggy).
- What to serve them with: they are pretty great on their own / plain yogurt / simple yogurt dip: 1/2 cup yogurt + 1/2 ts lemon juice + 1 clove garlic, pressed + 1 ts chopped herbs (such as thyme) / tzatziki / sunny-side-up eggs.
- You can add less cheese (1/4 cup) if you like.
- Calories = 1 fritter (1/8 of the recipe). This is only an estimate!