Baked Cauliflower Fritters
These Baked Cauliflower Fritters are crispy, flavorful, and guilt-free! Perfect as a snack, side, or main with fresh herbs and a hint of garlic.
Equipment
- Steamer or microwave
- Mixing Bowl
- Baking Sheet
- Rolling pin or heavy pan
- Spatula
Ingredients
- 300 g cauliflower florets steamed
- 1 egg white
- 1 clove garlic finely minced
- 1 bunch fresh parsley and basil leaves chopped
- ½ cup panko breadcrumbs
- ½ cup Parmesan cheese optional
- to taste sea salt and pepper
- all-purpose flour for dusting
- extra-virgin olive oil for spraying or frying
- lemon wedges optional
- 1 cup marinara sauce optional
Instructions
- Start by steaming the cauliflower florets until they are tender, about 5-7 minutes. You can also microwave them with a splash of water in a covered bowl for a quicker method. Once steamed, let them cool slightly.
- In a large mixing bowl, mash the steamed cauliflower with a fork or potato masher until mostly smooth but still slightly chunky for texture.
- To the mashed cauliflower, add the egg white, minced garlic, chopped parsley, chopped basil, panko breadcrumbs, and Parmesan cheese if using. Season with sea salt and pepper. Mix until combined.
- Dust your hands with all-purpose flour and take a small amount of the mixture to form patties. You can make them as small or large as you prefer, but aim for about 2-3 inches in diameter.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with extra-virgin olive oil.
- Place the fritters on the prepared baking sheet and spray the tops lightly with extra-virgin olive oil. Bake for about 20-25 minutes, flipping halfway through, until they are golden brown and crispy.
- Once baked, remove the fritters from the oven and let them cool slightly. Serve warm with lemon wedges and marinara sauce on the side for dipping if desired.
Notes
- For a gluten-free version, swap panko breadcrumbs for gluten-free breadcrumbs or ground oats.
- To make it vegan, replace the egg white with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes).
- Store cooked fritters in an airtight container in the fridge for up to 3 days or freeze uncooked fritters for longer storage.
- Make sure to squeeze out excess moisture from the cauliflower to avoid soggy fritters.
- Experiment with herbs like cilantro or dill and add red pepper flakes for extra spice.