Cauliflower Fritters

Cost Per Serving: $0.48
Yields 6 Servings

Ingredients:

  • 1 large head cauliflower, cut into florets
  • 1/2 cup whole wheat or all-purpose flour
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 3 Tbsp. onions diced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. olive oil
  • Greek yogurt for dipping

Optional Lean Protein To Serve With:

  • Chicken Breast

Suggested Toppings:

  • Diced Onions
  • Diced Tomatoes
  • Green Onion
  • Avocado
  • Fresh Lemon

Instructions:

  1. Bring a large pot of salted water to a boil. Add the cauliflower and cook it until fork tender, 3 – 5 minutes.
  2. Transfer to a cutting board and cut into very small pieces (the size of peas or smaller).
  3. Measure out 4 cups of the chopped cauliflower. (Freeze the remaining cauliflower for later or to use for cauliflower tots or mashed cauliflower.)
  4. Saute onions.
  5. Combine the cauliflower, flour, eggs, garlic, onion, salt and pepper in a bowl, and stir until well combined.
  6. Line a plate with paper towels. Heat a nonstick skillet over medium-low heat and lightly coat it with olive oil. Scoop out 2 – 3 tablespoon mounds of the cauliflower mixture into the pan, flattening the mounds slightly with a spatula and spacing them at least 1 inch apart.
  7. Cook the fritters for 2 – 3 minutes. Flip them once and cook them an additional 1 – 2 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate.
  8. Serve them warm with Greek yogurt and your favorite toppings.

**Recipe adapted from Kelly Senyei of ‘Just A Taste’.

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About Hays County Food Bank

We are passionately committed to improving lives through food assistance programs, nutrition education, and advocacy.

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