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Riced Cauliflower Fritters

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It's a healthy new substitute for rice! Chef Karista Bennett,from the blog "Karista's Kitchen,” stopped by to share a tasty way to use up your extra riced cauliflower.

Riced Cauliflower Fritters

Makes 8 dinner size or 16 appetizer size portions

Ever wonder what to do with riced cauliflower besides using as a substitute for rice? These Riced Cauliflower Fritters make a lovely dinner meal or a fun and delicious conversation-inducing appetizer for your next family or social gathering. Healthy and delicious never tasted so good!

Ingredients

  • 1/2 medium onion, diced
  • 1 tablespoon avocado oil
  • 2 cups riced cauliflower (I either rice cauliflower with a box grater or I buy packaged fresh riced cauliflower)
  • 3/4 cup almond flour (not almond meal)
  • 1/2 cup grated Romano or Pecorino cheese
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh chives
  • 1/4 cup finely sliced green onions
  • 3 eggs, whisked
  • Avocado Oil for pan frying

Garnishes

  • Sliced green onions
  • Sour cream
  • Sliced Avocado
  • Shredded Pepper Jack or Irish Cheddar cheese

Instructions

In a skillet, add the tablespoon of avocado oil and heat over medium heat. Add the onions and sauté until nicely wilted or golden.

In a large mixing bowl, mix together the sautéed onions, riced cauliflower, almond flour, grated cheese, baking powder, salt, pepper, parsley, chives and green onions. Then mix in the whisked eggs.

Heat the skillet over medium to low heat and add enough avocado oil to coat the bottom of the skillet. When the oil is hot drop 1/4 cup sized portions of batter to the hot oil and smash the tops slightly to make a round disc. Brown on both sides. I use a very thin fish spatula to flip the fritters which works well. If you decide to make appetizer portions, use either a mini muffin scoop or a tablespoon size portion for the batter.

Once both sides of the fritters are golden brown, transfer to a paper towel lined plate and sprinkle with a little salt. You may need to refresh the avocado oil several times while frying the fritters.

Be sure to continue adjusting the heat. I have a commercial grade stovetop so I fry on low to keep the fritters from browning too quickly. But for most stove tops, medium to medium low should be fine.

Serve the fritters with shredded cheese, sour cream, avocado slices and additional sliced green onions. Homemade salsa is also delicious with these fritters.