How to make Curried Cauliflower Fritters
Add a little spice to your sides with these curried cauliflower fritters. Quick and healthy, these veggie cakes are also great for meal-prepping.
Vegetable fritters are an easy veggie recipe that you can make in about 30 minutes.
Learn how to make veggie cakes from whatever you have in the fridge.
Curried Cauliflower Fritters
Roasted curried cauliflower with golden raisins is one of our favorite side dishes. It is on a regular rotation here and has become a reader favorite.
With that in mind, it occurred to me that it would make a terrific fritter. I’m a big fan of turning vegetables into fritters or cakes. So much so that I wrote a veggie cake eBook on the topic.
Cauliflower can be a little boring, but add a pinch of spice to it and turn it into a fritter and now it’s a delicious and healthy way to eat this vegetable.
How to make
The first step in making these veggie patties is to break a head of cauliflower into small florets. The pieces should be about half an inch, so everything will cook uniformly.
Then, sauté the onion, garlic and cauliflower until softened. Whisk eggs, cheese and herbs together and add the vegetable mixture.
Combine with flour and spices, then toss together. Heat a bit of oil or ghee in a skillet and using a one ounce scoop or large spoon, drop portions of batter into hot pan.
They are perfect for picky eaters, big or small, who need a little convincing to eat their vegetables.
If frying these fritters isn’t for you, bake them! They will not be quite as crispy outside, but you can bake them in a 350°F oven for 20 – 25 minutes.
Yes! Place squares of parchment paper between fritters and seal in freezer bags for up to 3 months. Reheat in a warm oven.
Swap out the all-purpose flour for almond flour, or your favorite gluten-free flour.
Omit peas, if desired and replace all-purpose flour with almond flour.
How to store
Store fritters in an airtight container in the refrigerator for up to a week. Make sure they are completely cooled before storing.
These homemade cauliflower fritters are a great freezable vegetarian meal. Freeze in portions that work for you or your family, then pull exactly what you need from the freezer on those busy nights when you need a jump start on dinner.
Easy vegetarian recipes
Looking for a few easy vegetarian recipes that are great for lunch and dinner? I’ve put together the top 25 reader favorites.
From superfood veggie cakes , sweet potato veggie cakes, green vegetable cakes to an easy zucchini fritter recipe, there is something for everyone.
These fritters make a great option for meal-prepping as well. Add a fritter or two to your favorite healthy meal prep lunches or dinners for an extra serving of vegetables.
I really hope you love this recipe. If you make it, snap a pic and share it with me either in the Fabulous Foodie Friends Facebook group or on Instagram by tagging @pookspantry and using hashtag #pookspantry.
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Curried cauliflower fritters
Equipment
Ingredients
- 1 lb. cauliflower about 3 1/2 cups, cut into small florets
- 1 medium onion diced
- 4 cloves garlic minced
- 1 1/2 – 2 tsp. curry powder
- 1/2 cup + 2 tbsp. all-purpose flour
- 2 eggs
- 1/2 cup grated cheddar or paneer
- 1/4 cup scallions diced
- 2 tbsp. cilantro chopped
- 1/4 cup frozen peas
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/4 cup ghee/oil
Instructions
- Heat a medium pan over medium heat and add 1 tbsp. oil or ghee.
- Sauté onion, garlic and cauliflower until softened, about 10 minutes, stirring occasionally.
- Whisk eggs in a medium bowl, then add cheese and herbs.
- Add cauliflower mixture, flour, curry powder, flour, peas, salt and pepper. Mix to thoroughly combine.
- Add remaining oil/ghee to pan and heat over medium/medium-high heat.
- Drop 2 tbsp. of mixture into hot pan and flatten slightly.
- Cook for 4 – 5 minutes per side, or until deep golden brown and cooked through.
- Drain on paper towel-lined plate to absorb excess oil before serving.
Nutrition
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Thank you for this recipe. Made it this morning with some tweaks
Added some jalapeño for spice of course spice is subjective.
Added grated carrot for sweetness to balance
A little lemon juice to balance
Let sit in fridge over night for all flavors to come together
While I didn’t add ginger will do so next time. And will use for samosa filling in the future.
I’m glad you were able to make the recipe work with all of the changes 🙂