Cauliflower Fritters

About This RecipeCauliflower fritters are a savory dish made primarily from cauliflower florets that are coated in a batter and pan-fried until golden brown. They are a versatile preparation that can be served as an appetizer, side dish, or a light main course. This recipe focuses on a simple, foundational method for creating crispy and flavorful fritters.Why You’ll Love This RecipeThis recipe yields a dish with a contrasting texture of a crisp exterior and a tender interior. The cooking process caramelizes the natural sugars in the cauliflower, enhancing its flavor. The method is straightforward and utilizes common kitchen ingredients, making it an accessible option for various meal occasions.Ingredients1 medium head of cauliflower, cut into small florets1 cup all-purpose flour2 large eggs1/4 cup milk or water1 teaspoon baking powder1/2 teaspoon garlic powder1/2 teaspoon salt, or to taste1/4 teaspoon black pepper1/4 cup grated Parmesan cheese (optional)2 tablespoons finely chopped fresh parsley or chives (optional)Vegetable oil, for fryingStep by Step InstructionsPrepare the cauliflower by cutting it into small, bite-sized florets.Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes, or until just tender but not mushy. Drain thoroughly and allow to cool.In a large mixing bowl, whisk together the flour, baking powder, garlic powder, salt, and pepper.In a separate small bowl, beat the eggs and milk (or water) together.Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but cohesive.If using, stir in the grated Parmesan cheese and fresh herbs.Gently fold the cooled, drained cauliflower florets into the batter, ensuring each piece is well-coated.Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.Carefully drop heaping tablespoons of the cauliflower batter into the hot oil, flattening them slightly with the back of the spoon. Avoid overcrowding the pan.Fry for 2-4 minutes per side, or until golden brown and crisp.Remove the fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.Serve immediately.FAQCan I bake these fritters instead of frying?Yes. For a baked version, arrange the coated fritters on a parchment-lined baking sheet, lightly brush or spray with oil, and bake in a preheated 400°F (200°C) oven for 20-25 minutes, flipping halfway through, until golden.Can I make the batter ahead of time?It is not recommended. The baking powder will lose its effectiveness over time, and the cauliflower may release water into the batter, making it too wet and resulting in less crisp fritters.What can I serve with cauliflower fritters?They are commonly served with dips such as sour cream, Greek yogurt, tzatziki, marinara sauce, or a simple aioli.You Must KnowThoroughly draining the cooked cauliflower is a critical step. Excess moisture will prevent the fritters from achieving a crisp texture and can cause the oil to splatter during frying. The oil temperature is also important; if it is too cool, the fritters will absorb too much oil and become greasy, and if it is too hot, the exterior will burn before the inside is cooked.Storage TipsCauliflower fritters are best consumed immediately after cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven, toaster oven, or air fryer to restore crispiness. Microwaving will result in a soft texture. Cooked fritters can be frozen for up to 1 month. Reheat from frozen in an oven at 375°F (190°C) until hot and crisp.