All you need is five simple ingredients for Healthy Cauliflower Fritters that come together in minutes and pair perfectly with a cool dollop of sour cream or yogurt.
It takes only a few minutes scanning around these pages to discover that I am a fritter fanatic.
What started as a love affair with 5-Ingredient Zucchini Fritters has since led me to transform countless ingredients into stackable fritters. The results have coaxed even the tiniest and pickiest of eaters into enjoying their veggies. So now that I’ve disguised greens into a guilt-free snack, cauliflower is up next!
My favorite veggie has been popping up in unassuming places around here (looking at you, Cauliflower Fried “Rice!”) and now it’s becoming the star of the side dish show with this simple, six-ingredient recipe for Healthy Cauliflower Fritters.
Begin by blanching the cauliflower just until it’s tender enough to pierce with a fork. This ensures your fritters will have a softer texture and makes the cauliflower easier to chop. And that’s the real beauty of this recipe, there’s no food processor required! Just grab your sharpest chef’s knife and burn a few extra calories as you transform the cruciferous veggie into tiny pieces.
Mix the cauliflower with eggs, scallions, garlic and flour, and then shape the mixture into patties. All that’s left to do is fire up the flames and coat a nonstick pan lightly with oil. Drop heaping tablespoons of the mixture into the hot pan and flatten them slightly with a spatula.
A few minutes one one side, followed by a flip, and the resulting cauliflower fritters will be golden brown and slightly crispy around the edges.
Enjoy the cauliflower fritters plain, or serve them topped with a dollop of yogurt or sour cream and extra scallions for garnishing.
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And for all those joining in my fritter frenzy, don’t miss additional veggie-packed recipes.
Quick and Crispy Vegetable Fritters: Get the Recipe
Quick and Easy Corn Fritters: Get the Recipe
5-Ingredient Butternut Squash Fritters: Get the Recipe
Ingredients
- 1 large head cauliflower, cut into florets
- 1/2 cup whole wheat or all-purpose flour
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced
- 3 Tablespoons minced scallions, plus more for garnishing
- Olive oil
- Yogurt or sour cream, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the cauliflower and cook it just until fork tender, 3 to 5 minutes. Transfer it to a cutting board and using a sharp knife, cut it into very small pieces. (The cauliflower pieces should be the size of peas or smaller.)
- Measure out 4 cups of the chopped cauliflower. (Discard the remaining cauliflower or use for cauliflower tots or mashed cauliflower).
- Combine the cauliflower, flour, eggs, garlic, scallions, ½ teaspoon salt and ¼ teaspoon pepper in a bowl and stir until well combined.
- Line a plate with paper towels. Heat a nonstick skillet over medium-low heat and lightly coat it with olive oil. Scoop out 2- to 3-tablespoon mounds of the cauliflower mixture into the pan, flattening the mounds slightly with a spatula and spacing them at least 1 inch apart.
- Cook the fritters for 2 to 3 minutes, flip them once and cook them an additional 1 to 2 minutes until they're golden brown and cooked through. Transfer the fritters to the paper towel-lined plate. Serve them warm topped with yogurt or sour cream.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I cooked without steaming cauliflowers, instead I put the lid and let it cooked slowly. I also added paprika to add some color. All in all, the taste was great!
I will do it again!
Thank you
So glad you enjoyed the recipe!
these are so amazing. about how many per serving?
I’m so glad you enjoyed the recipe, Kat! The serving size really depends on personal preference and what else is part of the meal.
really nice and easy to make and are flavoursome without being too strong tasting for a lot of kids. I used chives instead of onions as that’s what I had
I’m so glad you enjoyed the recipe!
I agree with some of the reviewers that it was bland even with 4 cloves garlic. It def needs garlic powder and maybe even onion powder to give it real flavor.
Thanks for your note, Judit!
It was good and easy to make. However, I definitely had to go back and add some seasonings like salt and pepper.
Thanks for your note, Sofiya! I’m glad you enjoyed the recipe!
So delicious and so easy to make. Thanks for sharing the recipe. We added grated zucchini that we had on hand as well (squeezed out all of the juice) and just added 1/4 cup of extra flour to the already amazing recipe. Delicious!
You are so welcome, Victoria and Jim! I’m thrilled you enjoyed the recipe!
Can you freeze these? Just made a batch and I have lots!
Hi Susie! I’ve never tried freezing the fritters so I’m not sure. If you give it a shot, definitely re-warm them in the oven so they’ll be crispy.
Love them.
Do you know what the calories for this fritter is? Maybe I missed it :)
Hi there! You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
Delicious. Quick and easy!
I added a little Parmesan and a sprinkle of salt flakes, and it was perfect!
I’m so glad you enjoyed the recipe!
This is a no fail recipe, my fritters turned out amazingly well, they not only tasted delicious but they presented extremely well, accompanied by a fresh salad it was the perfect summer dinner.
I’m so thrilled you enjoyed the recipe, Argiri!
I thought they were bland tasting, so I topped them with shredded cheese. I doubled checked the ingredients for fear I left out something. Nice consistency of ingredients. Love trying new recipes.
Thanks for your comment, Peggy. I’m glad you enjoyed the recipe. :)
Disappointed you don’t list the amount of each ingredient!!!
Hi Paula! The amount is listed next to the ingredient :)
This looks awesome! Are these good frozen?
Hi Chloe – I haven’t tried freezing these so I’m not certain but I’d definitely freeze them after you cook and then fully cool them.
Delicious recipe And easy to make ! Thank you
I’m thrilled you enjoyed the recipe!
I just made this but substituted egg whites for whole eggs (I have a disorder where my body over produces cholesterol), and I had some Tzatziki. Yummy!
I’m so glad you enjoyed the recipe, Carmen!
5 stars easy delicious and enjoyed this recipe since i didn’t want to coat them with breadcrumbs
I’m thrilled you enjoyed the recipe, Maggie!
Easy and delicious!
I’m thrilled you enjoyed the recipe, Jane!
delicious with glutten free flour and salsa instead of sour cream. wonderful. thank you for posting.
You are so welcome, Janice! I’m thrilled you enjoyed the recipe!
My family love fritters but my husband hasn’t eaten Cauliflower in his 50 years. But I made these and he can’t get enough. They are easy to make and are very tasteful. It’s now a family favourite.
So thrilled to read this, Lisa!
Can I pre-make (without cooking) and keep them frozen? Will it still taste good after thawing and cooking them?
I’ve never tried that so unfortunately I can’t weigh in on what the results would be. Let me know if you give it a shot, Pauline!
do you think this would work with almond flour for low carb diet?
It should!
Do you know if Oat flour would work? These look amazing.
Hi Nikki – I haven’t tried that but it *should* work!
I made these on a rainy day because I was tired of making the same thing with cauliflower. My goodness they were fabulous. Not only were they easy to make they are easy to cook. I did use cauliflower I had roasted the night before and they still came out so flavorful. This will be my go to dish for leftovers
Awesome! I’m so thrilled you enjoyed the recipe, Catherine!
Oh my gosh!!!! These are delicious. We’ve made them about 4 times, including once for company. Everyone loves them, including my 9 year old and husband. This is one for our rotation for sure. Thanks for the recipe.
Woohoo! I’m so thrilled you’ve been enjoying the recipe, Rebecca!
I just bought cauliflower and then found this recipe. It sounds good. Has anyone tried it without the salt. My husband is on a low sodium diet. (Heart issues).
Thanks.
Feel free to omit the salt!
I can’t say enough about how delicious these were. My husband asked me to make them and they didnt disappoint. I’m going to have to make them again soon. I stuck to the recipe and the flavor and texture was amazing.
I’m so thrilled you and your husband enjoyed the recipe, Rebecca!
Has anyone tried these vegan with a flax ‘egg’ or aquafaba? I never get quite the same success as with egg as a binder. Any suggestions appreciated.
Hi Tess! I’ve never tried a vegan egg substitute so I can’t say with certainty what the results would be, but I think it *should* work. I would love to hear your results if you give it a shot!
Curious since you can use frozen. Could you use cauliflower rice for this?
Hi Joe! I haven’t tried freezing these so I’m not certain but I’d definitely freeze them after you cook and then fully cool them.
Are there nutrition facts? I’d love to try these!
Hi Lisa! You can find the estimated nutritional info for one fritter by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
I’m thinking of making these for Christmas brunch, can I make them ahead of time?
Thanks
Hi Sandra – My concern with prepping the fritters in advance is that they may get a bit soggy. But if you give it a shot, definitely re-warm them in the oven.
Can you air fry them?
I’ve never tried that so I’m not sure!
I’ve tried to make these so many times in the past and they always seem to fall apart when cooking.
This recipe really holds the fritters together simply successful.
I’m thrilled you enjoyed the recipe, Theo!
So you squeeze out the cauliflower….web with doing this, mine were too wet, didn’t bind and fell apart in the pan?
Hi Katie – Did you chop your cauliflower into very small pieces? The cauliflower pieces should be the size of peas or smaller.
I’ve substituted sweet corn and feta cheese for the scallions and it was scrummy.
I’m glad you enjoyed the recipe, Frank!
I’m Making these today to start a healthy regimen in my diet, I’m not much of a veggie eater, so these should add a great addition to my meals! I will let you know how they work for me! Thank you for sharing this recipe!
I hope you enjoy the recipe!
Hi! Can i do a large batch and freeze? How would you reheat if so? Looking for healthy easy snacks for toddler
Hi Crystal – I’ve never tried freezing the fritters so I’m not sure. But if you give it a shot, definitely re-warm them in the oven so they’ll be crispy.
Hi there! I am making these right now as we speak but, I was wondering, do you let the cauliflower cool down before mixing? (I worry about the egg)
No need to!
I used this recipe as the base and made some additions to make it my own. I used 3 cups of Trader Joe’s pre-riced cauliflower, subbed in almond flour, and added 1/3 of a medium chopped onion. I also added 1/2 cup of shredded Parmesan cheese to half the recipe. I seasoned the mixture with paprika, parsley, cayenne, and salt and pepper. They turned out amazing!!
Awesome! I’m so glad you enjoyed the fritters, Chelsea!
Fritters are the best, and these are good ones. I had some tzatziki, so used that for a topping and they were a great light dinner with a big Greek salad. Thanks for a good recipe!
You are so welcome, Vivian! I’m glad you enjoyed the fritters!
Can you substitute the flour for coconut or almond flour?
Yes, either of those flours should work!
I am in the process of making these. I am very excited, and I am keep half the batter in a sealed bowl for tomorrow evening’s dinner.
Note: One of the pictures clearly shows some pepper, but salt and pepper are not in the ingredients list. I added some: maybe recipe should be revised?
Hi there, Mireille! The salt and pepper quantities are noted in the recipe instructions (third paragraph). :)
I am from India. I just tried this recipe. It came out really good.
A great snack for evening. Thank you so much.
You are so welcome, Sripriya! I’m thrilled you enjoyed the recipe!
Once made can these be frozen or refrigerated?
Hi Marjorie! I’ve never tried freezing the fritters so I’m not sure. And you can definitely store them in the fridge but they’ll most likely lose their crispiness. Let me know if you give either a shot!
My husband made these pancakes today
and came out absolutely yummy. We used kefir instead of yoghurt -we’re lactose free- and finely chopped leeks because we were out of scallions. The leeks combined with home made hot sauce and parsley. Accompaniment baked potato. I will definitely make them for my daughter, she’ll love them. Thank you Kelly!
You are so welcome, Herta! I’m thrilled you enjoyed the recipe!
Mine didn’t hold together too well either. I did parboil the cauliflowers as florets. I only ended with 3 ¼ cups but perhaps I didn’t chop fine enough as some was the size of peas. Then I Added the flower and 2 eggs and finely chopped green onions and garlic. The large spoonfuls of the mix stayed together more or less but much broke off at the edges as I turned each patty. I also had to use more oil! . I did end up with about 15 patties. The final result was a bit bland so I added some Herbamere salt( a spiced salt blend) quite tasty and I will try it again cutting the cauliflower even finer dice.
Thanks for your feedback, Valerie! Definitely try chopping the cauliflower into smaller pieces next time. :)
I made these, but the dish didn’t turn out as fritters. It became pan fried cauliflower that we added to salad. Tasty, but discouraged the fritters didn’t stick together.
Hi Kym – Did you follow the recipe as directed?
We did them. It was so goooood! And easy to make!!!!!!! Oh and we skip boiling part and came out yummy!
So glad you enjoyed the recipe, Sofia!
These were delicious and a big hit with the whole family. Thanks for posting the recipe.
You are so welcome, Karen! I’m thrilled you and your family enjoyed the recipe :)
Made the fritters, my husband thought it was a potato pancake, he said it didn’t taste like cauliflower. He likes all veggies, but he likes it because it was different, and hopefully not as many calories. Only problem was keeping them from falling apart, first few fell to pieces. Then I put it in a round metal cookie riby that I spray with oil first. Those came out nice and round.
would besan (chick pea) flour or soy flower make good egg substitutes for vegans. I reckon they would but have never tried it!
My wife’s sister often makes a variation of this though I didn’t feel like calling to get the recipe. I made some adjustments to have these as a meal and not a side dish. I appreciate the basic recipe and look forward to having this for dinner tomorrow (I prepared everything today and the patties are sitting in the fridge till tomorrow). What I did differently: I added a small avocado in lieu of one egg (I should have only used 1/2). I also added3/4c (uncooked measure) of cooked lentils (drained of excess water), turmeric and curry powder; flour (1 cup total) though in retrospect, I would have used rice flour (just because, no other particular reason). I didn’t have scallions so I used shallots, and added chopped red bell pepper. I could have added some cilantro, but, this was an also after thought- the cilantro would have gone well with the other spices. I’ll let you know if I am successful.
Love your additions, Doug! Looking forward to hearing how they turned out!
What can you use in place of eggs?
Hi Evelyn! I’ve never tried this replacement, but I have read you can mix together 1 tablespoon flaxseed meal with 3 tablespoons water then let the mixture sit for 5 minutes and use it as you would a normal egg. Let me know if you give it a shot!
Can these be prepared and frozen ?
Hi Betty – I’ve never tried freezing the fritters so I’m not sure. But if you give it a shot after cooking them, definitely re-warm them in the oven so they’ll be crispy.
There were great. I used all purpose gluten free flour, garlic and onion powder and added in a grated zucchini I had on hand. Served them with over-easy eggs.
Love your additions, Jenny! I’m so glad you enjoyed the recipe!
Can these be made ahead of time and just kept warm in the oven? Thought I’d make them for our ladies bible study but don’t want to be in the kitchen cooking when everyone is arriving.
Hi Michelle – My only concern with prepping the fritters in advance is that they may get a bit soggy. Let me know if you give it a shot!
How many fritters is one serving?
Hi Sara! The Estimated Nutrition Facts provides nutritional information for one fritter. Hope that helps!
Hi! What is the serving size?
Hi Lindsay! To find the estimated nutritional info just click on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION.
Do I have to use flour?? I’m on a low carb diet and I can’t eat flour.
Hi there! You don’t have to use flour but you’ll need some sort of binding ingredient to help absorb the moisture.
You can use chic pea flour instead for low carb diet works well.
How many calories in one fritter?
Hi Nyla! You can find the nutrition facts by clicking the purple Estimated Nutritional Data button found under the recipe.
Love this!! It will be in heavy rotation starting today.
Recipe variation, I added season salt and cheddar cheese.
Thrilled you’re enjoying the recipe!
Delish! I have yet to come across a fritter recipe of yours that I haven’t liked – they’re all tasty!
Thrilled you’re enjoying the recipe, Elizabeth!
This recipe is great and I can’t wait to try! Are the fritters freezer friendly? Thanks!
Hi Emily – I’ve never tried freezing them so I’m not sure. But if you give it a shot after cooking them, definitely re-warm them in the oven so they’ll be crispy :)
These do freeze nicely. I reheated them straight from the freezer in the oven on a preheated baking sheet at 450 for 20 minutes. I flipped them about halfway through. The insides were really creamy and the outside was crisp.
Fantastic! Thanks so much for sharing that, Laura!
Would I be able to sub almond flour for this recipe?
That should work!
If bought cauliflower pieces do you still need to blanch
I would, just so they’re tender!
Hey Kelly ! I am pure vegetarian so is there anything else that I can substitute for eggs
Hi Ankita! I’ve never tried this replacement, but I have read you can mix together 1 tablespoon flaxseed meal with 3 tablespoons water then let the mixture sit for 5 minutes and use it as you would a normal egg. Would love to hear your results if you give it a shot!
Absolutely delicious!!! I added a little extra seasoning and these hit the spot! Thanks for a great recipe!
Woohoo! So glad you enjoyed the fritters, Wendy!
This recipe is awesome. Thanks!
You are so welcome, Nikki! So glad you enjoyed it :)
Can cauliflower “rice” be used instead of cutting up a blanched head of cauliflower?
Hi Christine – I haven’t tried that but I think it could work! Let me know if you give it a shot :)
About how much cauliflower should I use if I bought a bag of precut cauliflower from traders joes?
Hi Jen – You’ll need roughly 4 cups of cauliflower florets. Enjoy!
I thought olive oil does NOT fry well??? Would Canola be just as good and nutritional value same ?
Hi Jennifer! This is just a quick pan-fry so olive oil works great. :)
Hello , can I prepare it today and use it the next day ?
That should work!
Can you use gluten free flour?
That should work!
My husband has Celiac Disease. What could I use to substitute the all purpose flour?
Hi Zaida – Any other type of flour, such as almond, would work great in this recipe.