These Cauliflower Cheddar Fritters, or pancakes, are a crispy and cheesy way to enjoy a wholesome vegetable. With the perfect balance of tender cauliflower, melted cheddar, and subtle spices, they make an irresistible appetizer, side dish, or even a light meal. Simple to make and packed with flavor, these fritters are sure to become a new favorite.
Ingredients:
- Cauliflower Base:
- 1 head cauliflower (or a 16 oz bag of frozen cauliflower)
- Cheeses:
- 1 cup shredded cheddar cheese
- ¼ cup parmesan cheese
- Binding Ingredients:
- 2 large eggs
- 1 cup breadcrumbs (panko or Italian; panko recommended)
- Seasonings:
- ½ teaspoon Italian seasoning (optional)
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic or onion powder
- For Frying:
- Olive or canola oil
Instructions:
- Prepare the Cauliflower: If using fresh cauliflower, cut it into florets and steam or boil until tender (about 5-7 minutes). Drain well. If using frozen cauliflower, thaw and pat dry to remove excess moisture.
- Mash the Cauliflower: Transfer the cooked cauliflower to a large bowl and mash with a fork or potato masher until mostly smooth. Some texture is fine.
- Combine Ingredients: Add the shredded cheddar, parmesan, eggs, breadcrumbs, Italian seasoning (if using), cayenne pepper, salt, black pepper, and garlic/onion powder to the mashed cauliflower. Mix until evenly combined.
- Shape the Fritters: Scoop about 2 tablespoons of the mixture and form it into a patty or pancake shape. Repeat with the remaining mixture.
- Cook the Fritters: Heat a thin layer of olive or canola oil in a large skillet over medium heat. Fry the fritters in batches, cooking for 2-3 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
- Drain and Serve: Place the cooked fritters on a plate lined with paper towels to drain excess oil. Serve warm, optionally with sour cream, yogurt, or a dipping sauce of your choice.
Conclusion:
These Cauliflower Cheddar Fritters are a delightful way to elevate simple ingredients into a crispy, cheesy treat. They’re versatile, satisfying, and perfect for any occasion. Serve them as a side, appetizer, or snack, and watch them disappear from the plate!
Cauliflower Cheddar Fritters: A Crispy, Cheesy Delight
A delicious recipe for crispy, cheesy cauliflowerfritters made with cheddar, parmesan, and a blend of spices—perfect as a snackor side dish.
Ingredients
Cauliflower Base:
- 1 head cauliflower or a 16 oz bag of frozen cauliflower
Cheeses:
- 1 cup shredded cheddar cheese
- ¼ cup parmesan cheese
Binding Ingredients:
- 2 large eggs
- 1 cup breadcrumbs panko or Italian; panko recommended
Seasonings:
- ½ teaspoon Italian seasoning optional
- ½ teaspoon cayenne pepper adjust to taste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic or onion powder
For Frying:
- Olive or canola oil
Instructions
- Prepare the Cauliflower: If using fresh cauliflower, cut it into florets and steam or boil until tender (about 5-7 minutes). Drain well. If using frozen cauliflower, thaw and pat dry to remove excess moisture.
- Mash the Cauliflower: Transfer the cooked cauliflower to a large bowl and mash with a fork or potato masher until mostly smooth. Some texture is fine.
- Combine Ingredients: Add the shredded cheddar, parmesan, eggs, breadcrumbs, Italian seasoning (if using), cayenne pepper, salt, black pepper, and garlic/onion powder to the mashed cauliflower. Mix until evenly combined.
- Shape the Fritters: Scoop about 2 tablespoons of the mixture and form it into a patty or pancake shape. Repeat with the remaining mixture.
- Cook the Fritters: Heat a thin layer of olive or canola oil in a large skillet over medium heat. Fry the fritters in batches, cooking for 2-3 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
- Drain and Serve: Place the cooked fritters on a plate lined with paper towels to drain excess oil. Serve warm, optionally with sour cream, yogurt, or a dipping sauce of your choice.