Cauliflower Fritters

Cauliflower Fritters

44
BETTYCOOK 14

"These cauliflower fritters are easy to make and a different way to have cauliflower. So delicious and tasty. I've made these a number of times for my family and friends."

Ingredients 20 m {{adjustedServings}} servings 129 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 682 mg
  • 27%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Process cauliflower in a food processor finely minced; transfer to a large bowl.
  2. Stir flour, eggs, baking powder, and Italian dressing mix into cauliflower.
  3. Heat enough olive oil to cover the bottom of a frying pan over medium heat.
  4. Drop heaping tablespoons of cauliflower mixture into the hot oil; fry until golden brown, about 3 minutes per side.
Tips & Tricks
Roasted Garlic Cauliflower

This simple vegetable recipe is an elegant, healthy side dish.

Roasted Cauliflower and Leek Soup

Creamy soup that will fill you and warm you up on a chilly day.

Footnotes

  • Cook's Note:
  • Instead of 6 cups of cauliflower, you could substitute 3 cups cauliflower and 3 cups broccoli. Excellent both ways.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 44

  1. 56 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
lisandreasings
11/12/2013

This is a "wow" on the tongue! I was pleasantly surprised. Read all reviews before starting, so I food processed yellow banana peppers and red onion in with the cauli. We only had one head of cauliflower, so I cut recipe in half. Next time I'll get another head of cauliflower! As we don't keep Italian dressing in the house I just added a mix of what might be equivalent: marjoram, sweet basil, kelp, freshly squeezed garlic, chives, parsley, tarragon, thyme, celery salt . . . but it still was lacking punch, so I added quite a bit of salt and then some paprika. Once it fried in the olive oil (with a wee bit of butter cut in), it was amazing! Thank you for this. I can see adding leftover mashed potatoes to the mix, kale, or artichoke hearts next time. It's a very flexible recipe--heat it up, mellow it out--all in your personal taste & preferences. Will stick this one in the recipe box to use again & again. And, no leftovers at all--phenomenal with a little aioli garlic mustard sauce on top, too! mmMMMmmm.

carol
4/25/2012

These are sooooooooooo good. I added just a dash of red pepper flakes but otherwise, everything just as the recipe called for. I certainly will make these again. My hubby and I ate the entire batch. We used it as our main dish with a side salad.

Frances
1/2/2013

Very simple and addictive! I forgot the baking powder and just used some salt, hot sauce and various dried herbs I had on hand for flavour, rather than any kind of premade dressing. It seems like the kind of recipe that it's hard to go wrong with. The texture was very nice too.