Ingredients
For the Fritters
- 1 large head of cauliflower
- 2 large eggs
- 1 cup shredded mozzarella or cheddar cheese
- ½ cup all-purpose flour (or breadcrumbs)
- ¼ cup finely chopped parsley or cilantro
- 2–3 green onions, sliced
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- ½ teaspoon paprika (optional)
- 1 teaspoon baking powder
For Frying
- Vegetable oil for shallow frying
Optional Dips
- Garlic yogurt dip
- Ranch dressing
- Spicy mayo
- Sour cream with herbs
Prepare the Cauliflower
To achieve the perfect texture inside the fritters—soft but not mushy—you need to cook the cauliflower lightly before mixing it into the batter. Start by cutting the cauliflower into florets, removing any extra thick stems. Rinse the florets under cold water, then place them in a pot with enough water to cover them. Add a pinch of salt and bring the pot to a boil.
Boil the cauliflower until it becomes tender enough to pierce with a fork but still holds its shape, usually around eight to ten minutes. Do not overcook, or the fritters will become mushy. Once the cauliflower is ready, drain it well and let it cool. Excess water makes the batter too loose, so allow the florets to dry completely or pat them gently with a towel.
Chop the cauliflower into small pieces. You don’t want a puree; instead, aim for small chunks that will add texture inside the fritters, just like in the picture.
Mix the Batter
In a large bowl, add the chopped cauliflower. Crack in the eggs and mix until the florets are coated. Add the shredded cheese, chopped herbs, and green onions. The cheese will help bind the fritters and add a melty, savory flavor.
Next, add flour (or breadcrumbs), baking powder, garlic powder, onion powder, paprika (if using), salt, and pepper. Mix everything until well combined. The mixture should be sticky and hold together when pressed. If the mixture feels too wet, add a little more flour. If it feels too dry, add a splash of milk or another half egg.
Taste a small amount (without raw egg) to check seasoning. You want a well-balanced flavor before frying.
Shaping the Fritters
Scoop about two tablespoons of the mixture and shape it into small patties using your hands or a spoon. Keep them compact but not too thick; thin fritters cook more evenly and become crispier.
Place the shaped patties on a plate or tray while you heat the oil.
Frying the Fritters
Heat a generous amount of oil in a non-stick skillet over medium heat. The oil should cover the bottom of the pan, but you don’t need deep oil; shallow frying is perfect.
Once the oil is hot (test by dropping a tiny piece of batter—if it sizzles, it’s ready), gently place the fritters into the pan. Avoid overcrowding to maintain the oil temperature.
Cook the fritters for about three to four minutes on each side, or until they develop a deep golden crust. Flip them gently to avoid breaking. The image you provided shows fritters with beautiful brown crispiness, which comes from even frying over moderate heat.
When done, remove the fritters and place them on a plate lined with paper towels to absorb excess oil.
Serving
Serve the fritters warm. They taste incredible on their own but pairing them with a dipping sauce takes them to the next level. Some great options include garlic yogurt dip, ranch dressing, spicy mayo, or even a simple squeeze of lemon juice.
The outside will be golden and crunchy, while the inside stays soft with little pockets of cheese and cauliflower pieces. The herbs and green onions bring freshness, making these fritters feel light despite being fried.
Tips & Variations
Add More Vegetables
You can add minced carrots, zucchini (drained well), corn, or peas for extra color and nutrition.
Make Them Extra Crispy
Add 2–3 tablespoons of cornstarch to the batter.
Baked Version
If you prefer a lighter version, place the patties on a baking tray lined with parchment, brush lightly with oil, and bake at 200°C (400°F) for 20–25 minutes, flipping halfway.
Cheese Choices
Feel free to use:
- Cheddar for stronger flavor
- Mozzarella for stretchiness
- Parmesan for saltiness
- A mix of cheeses for extra richness
Spicy Version
Add chopped jalapeños, chili flakes, or cayenne pepper.
Protein Boost
Add cooked shredded chicken or canned tuna for a heartier fritter.
Storage
Leftover fritters can be stored in an airtight container in the fridge for up to three days. Reheat in an air fryer or skillet to bring back the crispiness. You can also freeze uncooked patties for quick frying anytime.