Cauliflower Fritters

Easy cauliflower fritters
Molly Watson
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
120 Calories
5g Fat
13g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 120
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 7%
Cholesterol 113mg 38%
Sodium 324mg 14%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 11%
Protein 7g
Calcium 64mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The essential nuttiness of cauliflower is used to great effect with these easy cauliflower fritters. They make a fun appetizer or side dish, although you can also make a light dinner of them with some crusty bread and a big seasonal salad.

Serve them with a spicy salsa fresca or, even better, a green garlic pesto to augment their mellow flavor.


  • 1 head cauliflower
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon fine sea salt

Steps to Make It

  1. Trim and cut the cauliflower into small florets. Don't toss out the core or heart and stems. Chop them into pieces that are a bit smaller than the florets and use the whole head of cauliflower. Steam the cauliflower until very tender. Let the florets cool to warm room temperature.

  2. Crack the egg into a large bowl and beat it with a fork. Combine the cauliflower and egg. Stir together with a fork, mashing the steamed cauliflower with the fork as you mix it together with the egg. (This is why you want the cauliflower to be very tender; it needs to mash easily with a fork.)

  3. Sprinkle the mixture with flour and salt and stir, mashing a bit more as you do so, to combine thoroughly. Cover and chill for 30 minutes.

  4. Heat a generous layer of oil (about 1/4 inch deep) in a large frying pan or pot over medium-high heat to 350 F to 375 F.

  5. Put generous spoonfuls of batter into the pan, and flatten a bit with the back of the spoon. You should be able to fit about four fritters in a large pan at a time.

  6. Cook until the fritters are browned on one side, flip, and cook until they are brown on the other side, about 3 minutes per side (stoves and pans are all different, so pay more attention to the fritters than the clock).

  7. Transfer the fritters to a paper towel-lined plate to drain. Repeat with the remaining batter.

  8. Serve immediately, or keep warm in a 200 F oven.


  • If you don't have a thermometer, there are a few ways to test your cooking oil. The easiest one is to drop a bit of batter into the pan; it should sizzle immediately and turn lightly brown in about 2 to 3 minutes. If it doesn't sizzle immediately, the oil isn't hot enough; if it splatters violently or turns brown too quickly, the oil is too hot, and the fritters will burn without cooking properly.