There's a lot to love about fritters, but especially because you can make them out of almost anything from fish to vegetables. These vegetarian cauliflower fritters make a great snack, or they can be used as a meat patty replacement on a burger. You'll want to eat something this crunchy and delicious for breakfast, lunch or dinner.
The key to making any good fritter is squeezing out the excess water. Cauliflower doesn't have as much water content as a zucchini, but it still has enough to make fritters runny. That means they won't sear up nice and crispy, so follow the wringing step. It only takes an extra minute and it's totally worth it in the end. Purchase a bag of riced cauliflower from the store or make your own with a food processor.
Vegetarian cauliflower fritters
about 12 fritters
15 minutes
15 minutes
30 minutes
4 cups riced cauliflower
1/2 cup finely chopped green onions
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup all-purpose flour
3 large eggs, beaten
Canola oil
Place the cauliflower rice in a microwave-safe bowl and cover it with plastic wrap. Microwave for 3 minutes. Set the cauliflower aside to cool.
Once the cauliflower is cool enough to handle, wring out any excess moisture with a tea towel. Place the cauliflower in a large bowl.
Add the green onions, garlic, salt, pepper, flour and eggs. Stir until the batter comes together.
In a large heavy-bottomed skillet, heat 1 inch of the canola oil over medium-high heat. The oil is ready when it begins to shimmer.
Scoop 1/4 cup mounds of the batter and form them into round patties. Carefully place the patties into the hot oil and fry until they're golden brown on both sides, about 5 minutes per side.
Transfer the cooked fritters to a paper-towel-lined plate or hold warm in a 200-degree F oven while you cook the remaining fritters.
