Cauliflower Fritters
When I was growing up, my Aunt used to host a St. Joseph’s Day table. St. Joseph’s Day, March 19th, is the feast day of Saint Joseph. After she passed away, my family would to go to a cousin’s house in Bridgeport, IL.
A St. Joseph’s Day table has no meat, so there was always plenty of vegetables, breads, and desserts. They did have Pasta e fagioli (bean soup) and fried smelts, which my father loved, but I never ate those. I remember they made both Deep Fried Cauliflower and Zucchini, along with Cauliflower Fritters. I never officially got their recipe for the Cauliflower Fritters, but I did watch them being made. With the invention of Riced Cauliflower, this recipe is quick and easy to make. These make a great side dish.
To make this Finished Dish, you will need:
2 10 ounces packages frozen riced cauliflower
6 green onions (scallions), sliced thin
½ cup grated Parmesan cheese
¼ cup all-purpose flour
1/8 cup Italian bread crumbs
1 teaspoon baking powder
2 large eggs, lightly beaten
1 garlic clove, minced
1 tablespoon chopped fresh parsley
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Pinch cayenne pepper (optional)
olive oil for pan frying
To make this Finished Dish:
Cook the riced cauliflower according to the directions on the package. I used the microwave. Drain well. Allow the riced cauliflower to dry and cool. Place in a large bowl. NOTE: I only ended up using approximately 16 ounces of the cooked and drained riced cauliflower.
Add the thinly sliced green onions, grated Parmesan cheese, all-purpose flour, baking powder, Italian bread crumbs, minced garlic clove, chopped fresh parsley, kosher salt, freshly ground black pepper and a pinch cayenne pepper (optional).
Add in the two lightly beaten eggs and mix thoroughly.
Heat 2-3 tablespoons olive oil in a large non-stick skillet.
Roll the cauliflower mixture in your hands, pound flat, and place in the medium hot oil. Repeat until all of the mixture is used.
Fry each cauliflower fritter for 3-4 minutes on medium heat on each side. Remove from the skillet and place on a plate lined with a paper towel to drain.
Serve with a sprinkle of kosher salt and a dollop of sour cream.
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Cauliflower Fritters
Cauliflower Fritters with plenty of flavor. Fluffy on the inside, crispy on the outside. Quick and easy to make.
Ingredients
- 2 10 ounces packages frozen riced cauliflower
- 6 green onions (scallions), sliced thin
- ½ cup grated Parmesan cheese
- ¼ cup all-purpose flour
- 1/8 cup Italian bread crumbs
- 1 teaspoon baking powder
- 2 large eggs, lightly beaten
- 1 garlic clove, minced
- 1 tablespoon chopped fresh parsley
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Pinch cayenne pepper (optional)
- olive oil for pan frying
Directions
- Step 1 Cook the riced cauliflower according to the directions on the package. I used the microwave. Drain well. Allow the riced cauliflower to dry and cool. Place in a large bowl.
NOTE: I only ended up using approximately 16 ounces of the cooked and drained riced cauliflower.” - Step 2 Add the thinly sliced green onions, grated Parmesan cheese, all-purpose flour, baking powder, Italian bread crumbs, minced garlic clove, chopped fresh parsley, kosher salt, freshly ground black pepper and a pinch cayenne pepper (optional).
- Step 3 Add in the two lightly beaten eggs and mix thoroughly.
- Step 4 Heat 2-3 tablespoons olive oil in a large non-stick skillet.
- Step 5 Roll the cauliflower mixture in your hands, pound flat, and place in the medium hot oil. Repeat until all of the mixture is used.
- Step 6 Fry each cauliflower fritter for 3-4 minutes on medium heat on each side. Remove from the skillet and place on a plate lined with a paper towel to drain.
- Step 7 Serve with a sprinkle of kosher salt and a dollop of sour cream. (optional).
Yummy. I wonder if these could be made in the oven instead of frying them. Any idea?
Yes, they can, but they would need to be sprayed with a little non-stick cooking spray or drizzle some olive oil over them. I only used 3 tablespoons of olive oil in the pan. You could probably cut that back to 2 tablespoons or try using a non-stick cooking oil in the pan as well.