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.
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!
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.
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!
The final mixture should look something like this. Already looks pretty good, doesn’t it?
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!
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.
Speaking of cooking…
You want to cook them in a generous amount of heart healthy, heat stable fat (I used coconut oil) over 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.
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…
Or pile ’em up high, like such. Just because, I dunno. There’s something about fritters: they just demand to be piled up high.
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
- 500 g 1.2lb cauliflower, finely grated (about 1 medium head)
- 1 carrot, finely grated
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 jalapeno pepper, seeded and finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup raw, unsalted sunflower seeds
- 1/4 cup raw hazelnuts, finely chopped
- 1/4 cup finely shredded unsweetened coconut
- 2 tbsp coconut flour
- 2 tbsp ground chia seeds
- 2 large eggs
- Juice of 1 lime
- 1 tsp fresh thyme
- 3/4 tsp Himalayan salt
- 1/4 tsp freshly cracked black pepper
- 1/2 tsp ground ground Ceylon cinnamon
- 1/4 tsp smoked paprika
- 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).
- Transfer these to a large mixing bowl, add the rest of the ingredients and mix delicately with your fingers until well combined.
- Form into 15 patties. Tip: using an ice cream scoop makes this job so much easier.
- 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.
- Serve warm, garnished with a generous dollop of paleo mayo and a few slices of jalapeno.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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30 Comments on “Loaded Cauliflower Fritters”
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. 🙂
Ick!!!! Who actually made these and actually liked them?!? Zero stars! Cinnamon and poppyseed sounded bad, but I followed the recipe- yep- bad!, the fritters don’t hold together, and it tastes just like the ingredients you put in it- really bad mix! And why didn’t you simply remove the bad recipe and replace it with the good version- now after I wasted a batch!
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!
These don’t taste like cauliflower at all, Traci, so I guess they would be a very good option for you to add some to your diet! 🙂
And okay… now I REALLY want falafel! 😉
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.
These little darlings look absolutely amazin!!! <3
I can’t wait to try these out again!!!! Thanks for revision 🙂
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! 🙂
I mixed zucchini in with the cauliflower and these are so good!
Love the idea of adding zucchini, Evelyn. Thanks for sharing! 🙂
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!
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…
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.
So keep ’em on the small side… note taken! 🙂 Thanks Naomi!
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…
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! 😀
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?
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!
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!
I couldn’t tell with absolute certainty for I have never actually tried it, but I really don’t see this omission as being a problem, Paula. You could always add a few extra tablespoons of coconut flour or ground chia seeds to make up for it.
Chia seeds! Brilliant! 🙂
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
Don’t know what I did wrong, I followed the recipe faithfully, and used every ingredient to the letter. Mind completely fell apart. When making them, they wouldn’t stay together very well, and once they got into the pan it was a disaster. I ended up with a panful of mess 🙁
Update… added 1 1/4 extra cups of coconut flour and 3 more eggs. It’s a lot but… situation saved. Now these suckers stay together, and whilst not so low carb, MAN they are good! I made ’em small like a previous commenter. And finally I tried olive oil instead of the coconut, and for some reason they hold together better in the olive oil.
Haha I just re-read my original comment type. MINE completely fell apart. But my mind did too when I thought I might be wasting all the ingredients! Lol…
Did you grate the cauliflower and carrot super finely like I did? That would make a huge difference, and it’s the only reason I could think of for the fritters not staying together…
And I’m really curious: was that a cup and a quarter or a quarter of a cup of flour that you added? A cup and a quarter seems like an awful lot to me!
At any rate, I’m glad that you managed to save them and not lose your mind in the end! 😉
HI Sonia thanks for responding 🙂 — I used my food processor to grate the cauliflower and carrot, which seemed to make it super fine. And yes it was a cup AND a quarter of coconut flour and 5 eggs in total! I know, it does seem like an awful lot, I thought that too. But it made 20 small fritters, which I found held together best cooked over a very low heat in fairly deep olive oil. Mind saved 🙂
I was so excited to try these. I might have to call it an epic fail though. I followed the recipe exactly, grated it in my food processor. They completely fell apart, couldn’t even form them into balls. I added an extra egg and things improved slightly, but still not able to flip them in a pan. I don’t want to add anything more as I feel like I’m just wasting ingredients now. My only thought is that I didn’t weigh the cauliflower and maybe it was more than you used? It was certainly a medium sized head though.
I’m really sorry to hear, Colleen. In this recipe, it is imperative that you actually weigh the cauliflower, that’s why the measure appears first. The parenthesis is just an indication of what size cauliflower you should plan on buying if you’re gonna make the recipe. As well, all the other ingredients need to be measured with great accuracy.
Lastly, the fritters must be kept small and packed really tight. Adding more eggs and flour would’ve definitely helped in getting them to hold their shape…
Again, sorry to hear that the fritters didn’t turn out as expected.