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Cauliflower Fritters (Whole30 and Keto)

★★★★★

5 from 4 reviews

Crispy Cauliflower Fritters cooked until golden brown and garnished with fresh parsley and homemade ranch dressing. Whole30, Keto, Paleo and Gluten Free. 

  • Total Time: 30 minutes
  • Yield: 10 Fritters 1x

Ingredients

Scale
  • 2 (12 oz) bags of cauliflower rice OR 1 large head of cauliflower*
  • 2 tablespoon nutritional yeast
  • 1/2 cup almond flour
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 1 small shallot, thinly sliced
  • 2 large eggs
  • 2 tablespoons olive oil for frying, divided

Toppings:

  • Homemade ranch dressing
  • Fresh parsley

Instructions

  1. Cook the cauliflower rice as directed on the package. See notes if you are using a head of cauliflower instead of bagged rice. 
  2. Transfer the cooked cauliflower rice to a dish towel and carefully squeeze out all of the water over the sink. Add to a food processor and pulse it a few time until finely minced. Make sure not to over pulse. 
  3. Combine the drained cauliflower rice, eggs, almond flour, nutritional yeast, minced shallots, salt, pepper, garlic powder, and parsley to a large mixing bowl. 
  4. Mix with a wooden spoon until combine completely. 
  5. Heat 1 tbsp of olive oil in a skillet over medium heat. These will be cooked in 2 batches. Save the last tbsp of olive oil for the next batch. 
  6. Scoop out 3 tablespoon of the cauliflower mixture into your hands and  flatten into a patty. 
  7. Place the fritters in the hot olive oil and space them at least 1 inch apart.
  8. Cook the fritters for 4 minutes, flip them once and cook them an additional 3-4 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate. 
  9. Garnish with fresh parsley and serve with my homemade ranch dressing. 

Notes

  • If you want to use a large head of cauliflower instead of the bags of cauliflower rice, steam the cauliflower for about 5 minutes until just fork tender. Add the cauliflower to the food processor/blender and process until finely minced. Do not over process or it will become a mash. You will get about 4 cups out of a large head of cauliflower. 
  • When forming the patties, make sure to press and pack the mixture tightly in your hands. This will ensure they don’t fall apart in the pan. 
  • These will last in an airtight container for up to one week. 
  • To freeze: Store them in an airtight bag or freezer safe container after they’ve cooled. Re-heat them by allowing the fritters to thaw in the fridge overnight and bake in a 350°F oven until heated through.
  • The purpose of the nutritional yeast is to give it a “cheesy” flavor without the dairy. If you are not sticking to strict Whole30, feel free to sub Parmesan cheese. 
  • Author: Ashley McCrary
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer/Side Dish
  • Method: Stovetop
  • Cuisine: Whole30, Gluten Free, Keto
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 Fritter
  • Calories: 57
  • Sugar: 1
  • Fat: 1.2
  • Carbohydrates: 5
  • Fiber: 2
  • Protein: 3

Keywords: Cauliflower Fritter, Fritter, Whole30, Keto, Paleo, Healthy Appetizer