Cauliflower Fritters With Greek Yogurt And Parmesan
Super easy cauliflower fritters with a crispy yet creamy texture can be an appetizer or a snack in a pinch.
Servings 10 fritters
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.
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products 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.
Calories: 81kcal | Carbohydrates: 7g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 222mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 341IU | Vitamin C: 10mg | Calcium: 137mg | Iron: 1mg