Crispy Cauliflower Fritters cooked until golden brown and garnished with fresh parsley and homemade ranch dressing. Whole30, Keto, Paleo and Gluten Free.
- 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
- Homemade ranch dressing
- Fresh parsley
- Cook the cauliflower rice as directed on the package. See notes if you are using a head of cauliflower instead of bagged rice.
- 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.
- Combine the drained cauliflower rice, eggs, almond flour, nutritional yeast, minced shallots, salt, pepper, garlic powder, and parsley to a large mixing bowl.
- Mix with a wooden spoon until combine completely.
- 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.
- Scoop out 3 tablespoon of the cauliflower mixture into your hands and flatten into a patty.
- Place the fritters in the hot olive oil and space them at least 1 inch apart.
- 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.
- Garnish with fresh parsley and serve with my homemade ranch dressing.
- 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.
- Category: Appetizer/Side Dish
- Method: Stovetop
- Cuisine: Whole30, Gluten Free, Keto
- 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