Cauliflower Fritters With Greek Yogurt And Parmesan

Our super easy cauliflower fritters with a crispy yet creamy texture can be an appetizer or a snack in a pinch.

Course Appetizer-snack

Cuisine Greek

Prep Time 15

Cook Time 15

Servings fritters

Calories 81kcal

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.

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.

Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.