Cauliflower Fritters

Cauliflower Fritters

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"Battered and fried cauliflower is a delicious way to eat cauliflower, and a great snack! These are wonderful when dipped in yogurt."
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1 h servings 184 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Parboil the cauliflower not more than 10 minutes; it should still be firm. Set it aside to cool.
  2. In a food processor, finely chop the onion and parsley together. Drain well. Crush garlic with a mortar and pestle, or with the bottom of a drinking glass.
  3. While onion mixture is draining, combine the flour, salt, pepper, cumin, allspice, cinnamon, cloves, and nutmeg in a large mixing bowl. Sprinkle the dry yeast over the flour. Combine the crushed garlic with the warm water, then pour the mixture over the flour. Mix well, cover, and set the dough aside for 10 minutes to allow it time to rise.
  4. Combine vegetable oil with olive oil and begin heating in a large saucepan (oil should be 1/2 inch deep). Bring to a temperature of 365 degrees F (180 degrees C).
  5. Beat the eggs until they are frothy and light. Quickly fold them into the dough, then add the cauliflower, onions, and parsley. If the consistency of batter is too runny, add flour; if too thick, add water. The consistency should be similar to thick pancake batter -- not too runny and not too thick.
  6. Gently slide a spoonful of the batter into the oil, and spread it out flat. Cook 3 to 4 patties at a time over a medium-high heat, turning until they are golden brown. Remove the patties with a slotted spoon, and let them drain on paper towels.


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My Kids love cauliflower so i try to do it however is possible! This is one recipe in family for years. but we do it slightly diff. No onion, reduce garlic to half. No cinnamon, cloves or mutmeg...

I followed this recipe to the letter except I used left over cauliflower. My husband and I enjoyed this but probably won't make again. It had too many ingredients and was just OK. It was very fl...

This recipe was soo good! I didn't have cloves or nutmeg so I didn't include them and it was fantastic! Makes an excellent appetizer!

I did not care for this recipe. I was definitely looking more for something along the lines of hashbrowns. This recipe needs to make up its mind about whether it wants to be sweet (allspice, ci...

this is an excellent dinner side...I have done it with ranch dressing spice and it is good as well.

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