Ah, the beauty of simplicity! These easy-to-make Crispy Cheesy Cauliflower Fritters are reminiscent of traditional potato latkes, minus the belly-bloating carbs. With a craveable crispy exterior and soft succulent center, this dish is kid-approved and perfect at any time of the day. Serve them up for breakfast with a sunnyside egg on top, for lunch with a light green side salad, or at dinnertime as a sensational side.
I recently had a digital cooking date with Jamie Lynn Sigler and Jenna Parris, the hosts of Mama Said podcast. Grab the ingredients below and then tune in to cook along with us. We’re sharing success strategies, flexible variations, and chatting about the future of homemade meals after the current coronavirus pandemic.
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Crispy Cauliflower Fritters Recipe
Crispy Cauliflower Fritters
- Olive oil, for frying
- 1 onion, chopped
- 1 head cauliflower
- ½ cup grated parmesan cheese
- ½ cup shredded mozzarella cheese
- 4 large eggs
- Salt and pepper, to taste
In a skillet, heat a tablespoon or so of olive oil over medium heat. Cook onion until translucent, about five minutes.
Meanwhile, coarsely chop cauliflower either by hand with a knife or in a food processor.
In a large mixing bowl, add chopped cauliflower, cooked onions, cheese, eggs, salt, and pepper. Mix until thoroughly combined. Set aside.
In the same skillet, add enough oil to lightly coat the pan. Over medium heat, once the pan is hot but not smoking, spoon in about 2 tablespoons of batter. Work in a few batches about 2 inches apart.
Cook, turning once, until browned and crisp, about 5 minutes.
Set aside to drain on paper towels. Serve!
Love this recipe? Flip the cauliflower for zucchini for a fun twist. Check out my Zucchini Latkes recipe here!