Cauliflower Pancake Fritters: Crispy, Healthy Delights for the Whole Family
Indulge in these delightful cauliflower fritters, offering not just taste but a heap of health benefits too! With a quick prep time of around 30 minutes, they're a fantastic way to entice the family, especially kids, to enjoy this nutritious veggie.
Crafted from riced cauliflower, eggs, almond flour, and parmesan, these crispy delights deliver low-carb and gluten-free goodness. Cauliflower's packed with vitamins C, K, and folate, essential for kids' growth and overall family health. Plus, its fiber content aids digestion, making it a smart and tasty addition to your family's meal roster!
Recipe
Serves: 5
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Diet: Dairy-free, gluten-free, (can be vegan)
Ingredients
2 cups riced cauliflower (heaping; 8 oz)
½ cup scallions green parts; chopped
1 tablespoon garlic minced
2 large eggs lightly beaten; see notes
½ teaspoon kosher salt
¼ teaspoon black pepper
½ cup dry-grated parmesan (or dairy-free parmesan)
½ cup almond flour (2 oz)
¼ cup olive oil for frying
Directions
Combine riced cauliflower, scallions, minced garlic, eggs, salt, pepper, parmesan, and almond flour in a medium bowl.
Heat oil in a large nonstick skillet (12-inch) over medium heat for 3-4 minutes. Use a ¼ cup scoop to form 5 fritters, packing the mixture tightly. Gently flatten each in the skillet.
Fry the fritters on medium heat for about 4-5 minutes until they form a sturdy, golden-brown crust. Patience is key – flipping too soon may cause them to fall apart.
Carefully flip the fritters and fry for an additional 4-5 minutes until both sides are golden-brown and firm enough to lift off the skillet.
Additional Info:
Ensure the use of large eggs for the best consistency. For medium-sized eggs, consider using three instead.
Leftovers can be stored in a sealed container in the fridge for 3-4 days and can be reheated gently in the microwave or enjoyed cold.
Shona’s Cooking Essentials for this Recipe
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