These cauliflower fritters with Greek yogurt & parmesan are crispy, creamy, and delicious. Ready in less than 30 minutes, they can be an appetizer or a snack in a pinch.
If you love our Cauliflower Fritters, you will also love these tomato corn fritters, Zucchini & feta fritters or Chickpea fritters!
Why this recipe sings
Here is what you need
- Cauliflower. You can cook it or use leftover roasted cauliflower florets, mix them with a few ingredients, fry for a few minutes, and create the perfect snack.
- Grated parmesan cheese. You can also use Pecorino Romano cheese. Some varieties can be too salty, so be mindful when seasoning.
- Greek yogurt. It adds protein and a little tangy flavor. A good substitute is sour cream.
- Dijon Mustard. You can also use ground mustard or the mustard of your preference.
- All-purpose flour and one egg. To bind fritters together.
- Herbs. Use fresh basil leaves or dill, oregano, or thyme. Alternatively, add a teaspoon of dried oregano or thyme.
- Sea salt, freshly ground pepper, and chili flakes.
- Olive oil for frying. I like to fry with olive oil (most Greeks do). Use what you are comfortable with.
Detailed measurements and instructions can be found on the recipe card at the bottom of the page.
Boil the cauliflower florets until tender, about 10-15 minutes.
In a medium-large bowl, add the cauliflower, parmesan, yogurt, egg, mustard, herbs and flour. Gently mix everything well together. The cauliflower will start falling apart easily, so be gentle. Season with sea salt and freshly ground pepper, and add the red pepper flakes if you like.
Place a frying pan over medium to high heat, add a couple of tablespoons of olive oil and allow it to get hot before adding the fritters.
Because the mix will be pretty wet, I use a 1/3 measuring cup, fill it with mixture and add it to the pan. Use the spoons to tidy up the cauliflower pattie. Add a couple of more but don’t crowd the pan.
Fry each one 2-3 minutes total for both sides, or until golden and lightly crispy on the outside.
Remove fritters on a paper towel to absorb extra oil. Repeat the process until all mix is used.
Fritters can be enjoyed hot immediately or at room temperature. Serve them with ketchup, barbecue sauce, chili crisp, a garlic tahini dip or anything you like.
How to enjoy cauliflower fritters
The fritters can be a snack, an appetizer or part of a family style dinner, just like Greeks order meze at a taverna. Enjoy them with other fritters like chickpea, tomato or zucchini. Add crispy country fries, a tomato salad, marinated olives, tzatziki dip and fried eggplant slices for an authentic Greek taverna experience.
Check out my Greek pantry staples
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Cauliflower Fritters With Greek Yogurt And Parmesan
Equipment
- Medium skillet
- a medium-large bowl
Ingredients
- 2 cups cauliflower You can subsituted with 2 cups uncooked cauliflower rice.
- 1 tablespoon fresh herb leaves like oregano, or thyme
- 1 cup parmesan cheese grated.
- 4 tablespoons Greek yogurt
- 2 tablespoons dijon mustard
- 1 egg
- ⅔ cup all purpose flour plus more in case you need it
- sea salt
- freshly ground pepper
- 1 tablespoon red pepper flakes optional.
- olive oil or vegetable oil for frying.
Instructions
- Boil the cauliflower in plenty of water for 10-15 minutes until tender.
- Drain well and add it in a bowl. Allow it to cool a little and mash it with a fork.
- Add the parmesan, yogurt, egg, mustard, herbs and the flour. Gently mix everything well together. The cauliflower might start falling apart so be gentle. Add more flour and a tablespoon or two of water to have firmer results (optional).Season with salt and pepper; add the chili flakes for a nice kick(optional).
- Heat 2-3 tbsp olive oil in a frying pan using high heat. Fill a ⅓ measuring cup with some of the cauliflower mix to form a pattie and add it to the hot oil in the pan. With the help of the spoons, tidy up the patty. Add a couple of more fritters. Don't crowd the pan. Fry each fritter for 2-3 minutes total for both sides, or until they are golden and lightly crispy on the outside.
- Remove fritters on a paper towel to absorb extra oil. Repeat process until all mix is used.
Notes
- This recipe works with cooked cauliflower. It can be boiled, steamed or roasted.
- You can use fresh or frozen cauliflower florets, boiled for 10 minutes in water until soft.
- You can use raw riced cauliflower. Just add it to the mix as-is; cauliflower will cook while frying.
- If you don’t have parmesan cheese, use feta, pecorino romano, or leave it out altogether.
- Substitute Greek yogurt with sour cream.
- Use any mustard you like or a teaspoon of ground mustard.
Nutrition
These Fritters look so tasty and amazing! I love the alternative ingredients that you suggested. Also, the mixture of the creamy yogurt and kick from the chili flakes are a great combination.
Best for an evening snack. Unique and delicious and veg too.
These cauliflower fritters look so crispy and delicious! I could eat them for breakfast, lunch, or dinner because they would pair well with so many things.
I love cauliflowers and this Greek flavor sounds so interesting. I am going to make these today. Thanks for the recipe.
okay, I’ll bite. I’m one of those so called cauliflower haters. I feel like I could eat more than a few of these fritters though! They look perfect.
This sounds absolutely delicious. Such a lovely dinner option. I will make this soon. I bet my family will love this too. Love that you added a bit of chill inside. Spicy!
I can’t wait to make these! I just need to run and get some fresh cauliflower and I will be all set. Tomorrow can’t come fast enough.
These look yummy – I’ve got to try them! I made cauliflower crabcakes before so this is similar to that actually.
Thanks Zully! I hope you like them x
This looks like a terrific recipe – I’m always looking for new ways to enjoy cauliflower. I appreciate the tip about shaping the fritter with two spoons.
What a delightful way to get in a few extra vegetables! These fritters are so crispy and delicious, I will definitely make them again!