Crispy Cauliflower Fritters
These golden, crispy on the outside and tender on the inside cauliflower fritters make for a delightful snack or a perfect side dish.
Ingredients
For the fritters
- 2 cups cauliflower florets Washed and cut into small florets
- 1 cup all-purpose flour You can use gluten-free flour as an alternative
- 2 large eggs Beaten
- 1/2 cup grated Parmesan cheese Can substitute with feta or cheddar
- 1/4 cup fresh parsley Chopped
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil For frying
Instructions
Preparation
- Wash and cut the cauliflower into small florets.
- Boil the florets in salted water for about 5 minutes until tender but firm. Drain well.
- In a mixing bowl, combine the flour, eggs, Parmesan cheese, parsley, cumin, paprika, salt, and pepper. Mix until smooth.
- Gently fold the boiled cauliflower into the batter using a spatula.
Cooking
- Heat olive oil in a skillet over medium heat. Once shimmering, pour heaping tablespoons of batter into the skillet and flatten slightly.
- Fry for about 3–4 minutes on each side until golden brown.
- Drain on paper towels and serve hot with your favorite dipping sauce.
Notes
To keep leftovers fresh, place them in an airtight container in the fridge for about 3-4 days. For longer storage, freeze the fritters individually and reheat in the oven for a crispy texture.