These tasty cauliflower fritters are a delicious combination of warm spices and an easy low carb appetiser or snack. Serve with a mild creamy dip.
Enjoy a keto cauliflower as a healthier alternative to a cauliflower pakora. Whereas a pakora is a cauliflower patty made with chickpea flour, these are made with coconut flour. The spices are much the same, but the carbs are a lot lower and they are gluten free too.
How to make cauliflower fritters
These cauliflower fritters are made with a combination of cooked cauliflower and a spicy batter. It’s as simple as making a low carb batter and gently mashing cooked cauliflower florets into the batter. Then fry and eat. It’s that easy. I made these cauliflower fritters with coconut flour, but almond flour could easily be substituted.
They are shallow fried in oil but don’t use too much as they cook well in just a small amount. Flip the cauliflower fritters over half way through cooking to get a golden colour on each side. They can be made ahead and then reheated. I’ve also enjoyed these fritters cold but that might just be me!
What to serve with cauliflower fritters?
The mild spices can always be increased if you prefer your food hotter. Add additional chilli’s for extra heat. As with anything spicy, serve a creamy dip for a dipping side. I enjoy a simple mayonnaise but a side or sour cream or even mashed avocado would make a delicious side dish.
Other Appetisers to enjoy
- Baked Pickle Chips
- Lupini Beans Fritters
- Spaghetti Squash Fritters
- Spicy Fish Fritters
- Spicy Peanut Cauliflower Bites
Spicy Cauliflower Fritters
- 1 cauliflower
- 1/4 cup coconut flour
- 3 tablespoons flat leafed parsley
- 1 clove garlic peeled & chopped
- 2 spring onions chopped
- 4 eggs
- 2 jalapeno chill peppers chopped
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1 teaspoon coriander, powder
- 1 1/2 teaspoons turmeric
- 2 tablespoons coriander, fresh chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- Prepare the cauliflower, dividing it into florets. Add to a large pan of boiling salted water and simmer for 15 minutes or until very soft. Drain and set aside
- Put the coconut flour, coriander, parsley, chilli pepper, garlic, spring onions, eggs, spices, salt and pepper in a bowl and whisk into a batter. When the mixture is smooth, add the cauliflower florets and press the cauliflower down with a fork to slightly mash them.
- Heat the oil into a frying pan over a medium heat.
- Spoon in generous portions of the cauliflower mixture, pressing down into a fritter shape
- Fry the fritters in small batches, controlling oil temperature so the fritters cook but don’t burn. They should take 3-4 minutes on each side.
- Remove from the pan and drain on kitchen paper.
- Serve with a dip of your choice