These cauliflower fritters with Greek yogurt & parmesan are crispy, creamy, and delicious. Ready in 20 minutes, they can be an appetizer or a snack in a pinch.
There are people who hate cauliflower but would eat 4-5 of those fritters without even blinking. My dad used to transform leftover cauliflower into delicious fritters and the whole family would go crazy about them. The fritters would disappear pretty quickly and would not even make it to the table 🙂
These fritters are similar to my family's recipe and so easy to make!
You can use already cooked cauliflower florets, mix them with a few ingredients, fry for a couple of minutes, and create the perfect snack.
Detailed measurements and instructions can be found on the recipe card at the bottom of the page.
In a medium-large bowl, add the cauliflower, parmesan, yogurt, egg, mustard, 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.
Use high heat and let the oil become very hot before adding the fritters.
Because the mix will be quite wet, use two teaspoons to grab the cauliflower mix and add it to the pan. The amount should be two full teaspoons. Use the spoons to form the cauliflower patties. Add a couple of more. Don't crowd the pan.
Fry each one 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 the process until all mix is used.
Fritters can be served immediately or at room temperature.
Tips & substitutions
Be flexible about ingredients and make the most of what you have handy. It is also an opportunity to get creative and enjoy making food from scratch!
- You can use raw riced cauliflower. Just add it in the mix as-is; cauliflower will cook while frying.
- If you don't have parmesan cheese, use feta, pecorino romano, or leave it out completely.
- No Greek yogurt? Use sour cream instead.
- You can also use broccoli instead of cauliflower. If you have leftover roasted veggies, you can experiment and create your own fritters. That way, you eliminate extra food waste, and it can be fun to create something new from scratch.
- If you like fritters, check these tomato corn fritters or tomatokeftedes in Greek; they are absolutely perfect for the rich tomato summer season. Zucchini & feta fritters are very popular summer food in our house. They are fragrant and light, and delicious.
You can also try:
- Delicious feta cheese puff pastries with leeks and dill are a great appetizer.
- This heartwarming tomato soup with feta & basil is the best comfort food.
- Absolutely scrumptious Greek shrimp bake saganaki will wow your guests!
- A great main meal or side dish is this arakas – greek sweet peas recipe.
Check all the pantry items a Greek kitchen wouldn’t go without.
If you’ve tried these cauliflower fritters or any other recipe on The Greek Foodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it.
Cauliflower Fritters With Greek Yogurt And Parmesan
- Medium skillet
- a medium-large bowl
- 2 cups cauliflower cooked. You can subsituted with 2 cups uncooked cauliflower rice.
- 1 cup parmesan cheese grated.
- 4 tbsp Greek yogurt
- 2 tbsp mustard optional.
- 1 egg
- ½ cup all purpose flour
- sea salt
- freshly ground pepper
- 1 tbsp red pepper flakes optional.
- olive oil or vegetable oil for frying.
- In a medium-large bowl add the cauliflower, parmesan, yogurt, egg, mustard, and the flour. Gently mix everything well together. The cauliflower might start falling apart so be gentle. Season with salt and pepper, add the red pepper flakes if you like.
- Heat 2-3 tbsp olive oil in a frying pan using high heat. Because the mix will be quite wet, use two teaspoons to grab some of the cauliflower mix and add it to the pan. Grab about 2 full teaspoons. With the help of the spoons, give the fritter a round shape. 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.
- Buffalo wing sauce
- Honey mustard