Say hi to these gluten-free cauliflower fritters! Nom, nom!
I love all fritters but these paleo cauliflower fritters are simply the best! A simple, crispy clean food recipe perfect as a meal on its own or to fill burger buns.
I’m almost 25 weeks pregnant and I feel tired at the end of a day. Still, I do my best to prepare simple, delicious dinner using fresh vegetables for my family. I love healthy cauliflower recipes. I shared so many on my blog – the first were the cauliflower pizza crust and cauliflower tots that I make very often.
I did these cauliflower fritters in less than 10 minutes last night. It’s a bit longer to fry than regular fritters but it’s such a delicious and healthy dinner for busy nights. I love cauliflower because it’s a low-carb vegetable and it’s loaded with fiber too. I simply makes them using 4 ingredients: grated cauliflower, eggs, fresh herbs and gluten-free breadcrumb from Bakeworks. I hear you, breadcrumbs are not paleo! I know! But I tested the recipe with almond meal as well and it works!
The texture of the batter is quite moist and I wasn’t sure it would fry well but it actually does! I recommend to squeeze a small portion in your hands to form 5 cm diameter cauliflower fritters. Then place the paleo cauliflower fritters on a plate covered with parchment paper and slightly press them with your hand to shape a flat fritter – about half a cm of thickness. If you are using the Bakeworks gluten free breadcrumbs it will perfectly hold together and fry easier than using almond meal – see recipe notes for the amount of almond meal to use.
You must fry them for at least 5 minutes on one side before flipping over for 3 more minutes on the other side. The batter was big, so I fried them, stored the leftover in a plastic box in the fridge and rewarmed in a frying pan – without oil this time – the next day. I really enjoyed eating these fritters topped with mashed avocado and tomatoes as a light dinner. But it’s also a great cauliflower appetizer served between lettuce leaves with a drizzle of sriracha sauce and aioli.
You can also use them as a vegetarian filling for your sandwich – I made cauliflower vegetarian sliders with halloumi and cranberries with them too – and put them in your lunch box – simply microwave them for few minutes and eat them with raw veggies in a wrap or slider bun. I hope you will enjoy this new simple recipe and if you give it a try, drop a comment! I love hearing from you.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
Login to your Sweetashoney Members account