Cauliflower Fritter

This cauliflower Fritter recipe is LOADED with cauliflower, it makes a yummy breakfast, brunch or lunch and is a great finger-food for little ones.

Course: Lunch

Cuisine: New Zealand

Keyword: cauliflower fritter, cauliflower fritters, cauliflower fritter recipe, cauliflower pattie

Servings: Fritters

Calories: 59kcal

4.81 from 21 votes

Roughly chop the cauliflower and onion, blitz in a food processor until 'riced'.
Transfer the riced onion and cauliflower to a microwave proof bowl, cover with cling film and microwave on high power for 3 mins. Leave to stand with the cling film in place and continue steaming for 5 minutes.
Remove cling film, add all the remaining ingredients to the riced cauliflower; eggs, flour, olive oil, parmesan, garlic powder, parsley, salt and pepper and mix well.
Heat a fry pan or skillet to a medium heat, grease with oil or butter
Place scoops of the cauliflower fritter onto the hot skillet, press with a spatula to flatten into a fritter approximately 1-1.5 cm thick.
Flip once golden brown on the underside (approximately 3 minutes) and cook until the second side is also golden brown. Transfer to a paper towel lined dish
Continue until all the cauliflower fritter mix is cooked.
Serve with sour cream or aioli.

Cauliflower: You can actually turn this recipe into a broccoli fritter recipe by substituting the cauliflower for broccoli.
Onion: The onion can be left out of this recipe. The pattie will still come together but the flavour will be different.
Parsley: This can be substituted for chives, or left out entirely
Parmesan cheese: This can be left out, but you may need to season with a little extra salt to carry the cauliflwer flavour.
Garlic powder: This is optional, you might like to try another flavouring like paprika.

Be generous with the oil/butter when frying your fritters, they are nicer when they crisp up.
Make sure your skillet is not too hot when cooking these fritters as they can burn on the outside before cooked on the inside if cooked on a high heat.
These fritters are quite delicate at the start of the cooking process, so flip them gently, once cooked and flipped they are more robust.
If you are serving this to a child under one year of age, skip any extra salt as the parmesan cheese is salty.
Sour cream or aioli are a perfect match with cauliflower fritters. They work brilliantly with a poached egg and either smoked salmon or bacon as well.
These cauliflower fritters do not freeze and reheat well, but will store in the fridge for a couple of days and are delicious cold.