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.
If you like fritters, check these tomato corn fritters or tomatokeftedes in Greek; they are perfect for the rich tomato season. Zucchini & feta fritters are a popular summer food in our house. They are fragrant and light and delicious.
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 🙂
How to make these cauliflower fritters
They are super easy.!
- Cooked cauliflower. You can use leftover cooked cauliflower florets, mix them with a few ingredients, fry for a couple of minutes, and create the perfect snack.
- Parmesan cheese grated. 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.
- Mustard (optional). Ground or regular.
- One egg to bind fritters together.
- A little all-purpose flour
- Sea salt and freshly ground pepper and some red pepper flakes for a little kick(optional).
- Olive oil or vegetable oil for frying. I like to fry with olive oil (most greeks do) I use light olive oil. Use what you are comfortable with.
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.
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 tablespoona Greek yogurt
- 2 tablespoons mustard optional.
- 1 egg
- ½ cup all purpose flour
- sea salt
- freshly ground pepper
- 1 tablespoon 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.
- 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.
- Easily substitute Greek yogurt with sour cream.