Cauliflower Fritters (Paleo, Whole30 + Keto)
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 20 minutes
Servings: 5 (2 fritters per serving)
These Paleo, Whole30 + Keto cauliflower fritters are a low carb side dish that goes with any protein! You'll love the crispy outside and soft, gooey inside!
- 1 head cauliflower, riced (finely riced, see instructions)
- 1/3 cup cassava flour
- 1 cup shredded parmesan cheese (optional - omit for whole30 and strict paleo)
- 2 eggs whisked (can be omitted, but fritters won't bind as well)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 1/2 cup avocado oil
- chopped scallions or chives
- coconut yogurt, greek yogurt, sour cream (coconut yogurt only for Whole30)
- hot sauce
Cut the head of cauliflower into small florets. Using the blade attachment, add 1/2 of the cauliflower florets to the processor and turn into rice by pulsing in the food processor until the cauliflower is processed into fine bits. Repeat with remaining cauliflower.
Mix all of the ingredients (except avocado oil and any toppings) together in a bowl.
Form the cauliflower mixture into small patties with your hands. It helps to form a round ball and squeeze it well and then flatten it into a patty. It will make approximately 10 medium patties.
Heat a large skillet over medium-high heat and add avocado oil. Once the oil is hot and shimmering, add in the cauliflower patties and cook for 5-6 minutes on each side, until golden brown. Work in batches of 4-5 patties and add extra oil if needed between batches.
When the fritters are cooked, transfer to a paper towel lined plate. Top with any desired toppings for serving and enjoy!
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include optional toppings for this recipe. See our full nutrition information disclosure here.
Calories: 478kcal | Carbohydrates: 13g | Protein: 22g | Fat: 37g | Saturated Fat: 9g | Fiber: 3g