Loaded Cauliflower Fritters

After many people made the original version of these Cauliflower Fritters and reported to having a hard time getting them to actually stick together, I thought I owed it to them to revisit the recipe and see what could possibly have gone wrong for them.

But of course, you know me, I can’t follow a recipe, not even my own, so instead of simply recreating those fritters, I reinvented them. Good thing, me thinks, ‘cuz these turned out MUCH better, in every possible way. They look better, they taste better, and they most certainly HOLD better!

In fact, these you even need to form into patties as opposed to dropping the batter directly into the hot skillet, and even in the raw state, the patties hold their shape very well.

Loaded Cauliflower Fritters | thehealthyfoodie.com

Oh, and you’ll soon discover that I am NOT calling these “loaded” in vain! You will not believe the amount of good stuff that these little guys hide under their hood. The overall nutritional value that they pack is pretty astonishing!

We’re talking cauliflower, or course, but also too, a whole bunch of lovely green things, some sunflower seeds, hazelnuts and even coconut!

I’m telling you, each of these little fritters is a veritable nutrient powerhouse.

And you know what the best part about them is? You don’t need to squeeze the water out of the cauliflower!!! WIN! In fact, you don’t even need to precook the cauliflower. DOUBLE WIN! 

Loaded Cauliflower Fritters | thehealthyfoodie.com

You will need, however, to grate your cauliflower as finely as you possibly can. It needs to resemble finely shredded coconut. In fact, if you look closely at the picture above, you should be able to spot both these ingredients. Can you tell which is which?

The shredded cauliflower is right above the intact yolk while the shredded coconut lies directly under that same yolk. They look pretty similar, don’t they?

To get mine looking like this, I used the fine grater disc of my food processor. If you’re using a box grater, make sure you use the fine side.

Loaded Cauliflower Fritters | thehealthyfoodie.com

You’ll want to grate your carrot in the exact same fashion and then throw it, as well as all the rest of the ingredients, into a large mixing bowl.

Now mix delicately with your most versatile and efficient kitchen tool: your fingers!

Loaded Cauliflower Fritters | thehealthyfoodie.com

The final mixture should look something like this. Already looks pretty good, doesn’t it?

Loaded Cauliflower Fritters | thehealthyfoodie.com

Now form this mixture into 15 patties. As always, when making patties, I like to use my trusty ice cream scoop. I find it makes the job so much easier and takes the guess work out of figuring out how much to use for each patty.

I’m all for evenly portioned patties!

Loaded Cauliflower Fritters | thehealthyfoodie.com

See how nicely the patties hold their shape? There’s not a chance in the world that these will crumble and fall apart on you once cooked.

Loaded Cauliflower Fritters | thehealthyfoodie.com

Speaking of cooking…

You want to cook them in a generous amount of heart healthy, heat stable fat (I used coconut oilover medium heat, for about 2-3 minutes per side or until nice and golden. Notice how each of the fritters has been successfully flipped without falling to pieces! And I wasn’t even all that delicate with them. Well, a little, you know… but not overly so!

Of course, you will have to work in batches, unless you own a gargantuan sized skillet, so you might want to keep the cooked fritters in a warm oven while you are working on the others.

Loaded Cauliflower Fritters | thehealthyfoodie.com

When the fritters are ready, transfer them to a plate, garnish with a generous dollop of paleo mayo, a few slices of lime and jalapeno peppers and serve to your hungry family members, friends or guests…

Loaded Cauliflower Fritters | thehealthyfoodie.com

Or pile ’em up high, like such. Just because, I dunno. There’s something about fritters: they just demand to be piled up high.

Loaded Cauliflower Fritters | thehealthyfoodie.com

Check out all the yummy stuff that these fritters have to offer! Each of the colors that you see comes with its own flavor and texture, but all of them co-mingle and interact perfectly with one another. You get hints of crunchy, you get bits of soft and creamy, you get spicy, you get nutty, you get mild and buttery, you get… the idea! 

I’m telling you, every single bite feels like there’s an orchestra in your mouth and the musicians are playing the grand finale, complete with fireworks and all!

Make these. They WILL satisfy, guaranteed!

Loaded Cauliflower Fritters

Yield: Yields 15 fritters

NF based on 1 of 15 fritters

Loaded Cauliflower Fritters



  1. Using a box grater or food processor, grate the cauliflower and carrot as finely as you can. (I used the fine grater disc of my food processor).
  2. Transfer these to a large mixing bowl, add the rest of the ingredients and mix delicately with your fingers until well combined.
  3. Form into 15 patties. Tip: using an ice cream scoop makes this job so much easier.
  4. Heat a good amount of coconut oil in a frying pan set over medium heat and cook the fritters 6 to 8 at a time for 2 – 3 minutes on each side, until golden brown; keep warm while you cook the remaining fritters.
  5. Serve warm, garnished with a generous dollop of paleo mayo and a few slices of jalapeno.

Loaded Cauliflower Fritters | thehealthyfoodie.com

Loaded Cauliflower Fritters | thehealthyfoodie.com


  1. says

    Those bad boys sure look good Sonia.
    And I’ve never thought of putting hazelnuts in a cauli fritter. I’m intrigued now…gonna have to give this recipe a go asap. :)

  2. says

    These look DELICIOUS! And I don’t even normally like cauliflower all that much. I agree with the commenter who said they look like falafel!

  3. says

    Guess you can tell I am a serious regular now! Limes vary greatly in size, so could you offer a measurement instead of just saying juice of whole or half of a lime? Thanks.

    • says

      Naomi! I meant to let you know that I’d revised the recipe but then it totally slipped my mind. Glad you saw it, and I really hope that these do the trick for ya! Please let me know how things went if you do give them a go! :)

  4. Naomi says

    They are super delicious! I ate them with a little bit of home made tomato chutney, but there is actually no need for extra flavour. 3/4 of them held together too. I think the trick is to stay on the smaller side than get impatient and make giant ones. Thanks Sonia!

    • says

      Do you mean to say that you still had a hard time getting them to stay together?! At which point did they fall apart?

      And I think you’re right: giant patties won’t hold quite as good as smaller sized ones…

      • Naomi says

        I’ve only made beef patties before which just stick together. With these veggie patties I found that if I kept them small they held held together, but there was a threshold in size after which they broke apart when transferring or flipping them. The size you show in the pictures is what worked.

  5. Anna says

    I just made these tonight and even tho I made the recipe exactly as written, including weighing out the cauliflower and using an ice cream scoop, I could not get them to stay together. It didn’t really matter tho because I ended up throwing the whole thing in my big skillet and cooking it like fried rice. Yum!! It made the most awesome cauliflower rice dish. It has such a beautiful flavour. We had it with sweet chilli sauce. I can just imagine this as stuffing for bell peppers, mushrooms, zucchini, or…

    • says

      Seriously? I am really surprised. These stayed together so incredibly well for me. Maybe adding an extra egg would’ve done the trick, but at any rate, I’m real glad to hear that you managed to save the dish and turned it into something that you very much enjoyed! And oh my did you just inspire me with that bell pepper stuffing idea! That’s something I will NEED to try. Thanks a bunch for that! 😀

  6. Diane says

    I just made the original recipe and had trouble with them falling apart and when I was half way through I noticed that you had revised the recipe , since I doubled the recipe I had enough left over to do the revamped recipe I added coconut and the coconut flour to the mix and sautéed in coconut oil, they stayed intact better , I liked the taste better. Next time I will add jalapeño,garlic and onion.
    Can these be frozen?

    • says

      I’ve never tried freezing them, Diane, but I really don’t see why not… I think I would freeze them in their raw state though, if I were to freeze them, and then cook them without thawing. I think it’s definitely worth trying!

  7. Paula says

    I would like to know if I can leave out the shredded coconut and still have these work. I really hate shredded coconut, and so does the spouse. This recipe looks yummy though!

  8. bethany liggett says

    LOVED the flavor, would even consider adding kale (in the food processor) . Did have a problem with them falling apart, will try to keep them smaller next time. However I sautéed what fell apart and it made a great side dish. Then to the rest of the mix I added 2 more eggs and they were fine

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