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Keto Cauliflower Fritters

Print Recipe
Like latkes, but mor savory, more dense, and more complexly flavored (in a good way), these cauliflower fritters are just right as an appetizer, especially when topped with Creamy Roasted Red Pepper Dip (recipe follows) or your favorite keto-friendly sauce. Pair them with a salad for a light lunch or top them with a fried egg for breakfast, adjusting the macros accordingly. However you fry ‘em, these fritters are downright delicious.
Collections
cheeseappetizerbuffetside dishKosherlunchdipgluten-freepeppervegetarianfrittercauliflowerkid-friendlyquick & easyAmericansauté
Serves 8 One Serving: 2 fritters
IMPERIAL | METRIC

Ingredients List

  • 2 (10 oz) bags frozen riced cauliflower, thawed
  • 1 cup (4 oz) shredded cheddar cheese
  • 1/2 cup fine almond flour
  • 1/2 tsp garlic powder
  • 3 large eggs, beaten
  • 4 scallions thinly sliced, white/light parts and green parts, divided
  • sea salt and freshly ground pepper
  • 6 Tbsp olive oil, divided
IMPERIAL - METRIC
+ Add Recipe to Shopping List Added to Shopping List
Edit Shopping List

To remove ingredients you may already have in your pantry, click Edit Shopping List.

Nutritional Information

Macros per serving

  • 241 Calories
  • 20g Fat
  • 10g Protein
  • 3g Total Carbs
  • 2g Fiber
  • 1g Net Carbs

Make sure you’re testing for your individual food sensitivities and bio-individuality.

Bio-Individuality

Instructions

  • Set a wire rack over a rimmed baking sheet. Layer it with paper towel.
  • Place the riced cauliflower in a clean tea towel or cheesecloth, roll it up, and squeeze and twist to wring out excess moisture.
  • Transfer the cauliflower to a large bowl. Stir in the cheese, almond flour, garlic powder, eggs, the white and light scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • In a large skillet over medium heat, heat 4 tablespoons (¼ cup) of the olive oil until shimmering hot. Working in batches, scoop a (¼ cup) pile of the cauliflower mixture into the hot pan. Flatten it with a spatula to form a 3-inch patty. Cook until the bottom is crispy and deep golden brown, 3 to 4 minutes, then carefully flip to cook the other side, 3 to 4 minutes more. Transfer to the prepared rack and sprinkle with salt. Repeat with the remaining cauliflower mixture, adding and heating more olive oil and adjusting the heat during cooking as needed.
  • Top the fritters with scallion greens and serve.

Credits

RecipeEric Lundy

PhotographyErin Ng

9 reviews

  1. Darlene says:
    3 months ago

    5 stars
    Delicious, my husband loves it. Makes lots

    Reply
    • Keto-Mojo says:
      3 months ago

      Thanks for sharing, Darlene 🙂

      Reply
  2. Aaditya Bist says:
    9 months ago

    So delicious

    Reply
  3. Ellen says:
    1 year ago

    5 stars
    Has anyone tried these cauliflower fritter and latke recipes without eggs? I don’t eat eggs and often eggs are included in keto recipes. If you have, what substitute did you use?

    Reply
  4. Beth Fraser says:
    2 years ago

    Not a review – a question. Any suggestions to sub the almond flour – nut free house

    Reply
    • Keto-Mojo says:
      2 years ago

      Is coconut flour an option for you? If so, use enough coconut flour to help the batter “bind” together. But also note that it’s extra dry and absorbent so you may need to add more egg or other ingredient.

      Reply
  5. Dauneen says:
    2 years ago

    5 stars
    Finally a good tasting hash brown like patty. I used fresh riced cauliflower and did not cook prior and it turned out so yummy. so easy to make with my already riced cauliflower. I had to hurry and freeze so I would not eat them all!

    Reply
    • Gabriela says:
      2 years ago

      Thank you for your comment. I was just wondering if I could use fresh instead of frozen. I will make them tonight after work. I’m so excited. Thanks again

      Reply
  6. Elinros says:
    2 years ago

    Looks delicious, but would have been interesting with a non-processed lactose-free option to the cheese. 🙂

    Reply
  7. Susie says:
    3 years ago

    5 stars
    This made for a great Sunday lunch. We added a little Cholula sauce on top for some spice, which went really well with the red pepper sauce too.

    Reply
  8. Jodi Sanchez says:
    3 years ago

    5 stars
    Didn’t take too long to make and the recipe was precise in how to make – very delicious! I had 3 and my husband had all the rest!

    Reply
  9. Julie says:
    3 years ago

    5 stars
    These are so easy to make and super delicious – I used a bag of fresh riced cauliflower and steamed in the microwave a bit because I didn’t have the frozen and they turned out amazing!

    Reply

WRITE A REVIEW Cancel reply

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Tips

  • Make mini fritters and serve them at your next cocktail party.
  • Freeze fritters, tightly wrapped, and reheat them for easy keto-friendly snacks or meals later.
  • Get creative with seasoning.  Try adding cumin and cayenne pepper for a little kick.
Make it! Taste it! Like it!

Creamy Roasted Red Pepper Dip

Print Recipe
Roasted Red Pepper Dip Recipe
This dip is delicious with cauliflower fritters, but it’s just as good with roasted zucchini, and grilled fish. It’s also a tasty way to add some fat macros to your day.
Collections
cheeseappetizerbuffetside dishKosherlunchdipgluten-freepeppervegetarianfrittercauliflowerkid-friendlyquick & easyAmericansauté
Serves 8 One Serving: 2-1/2 Tbsp
IMPERIAL | METRIC

Ingredients List

  • 1/4 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup (5 oz) jarred roasted red pepper strips, well-drained and patted dry
  • 1/2 tsp garlic powder
  • sea salt and freshly ground pepper
IMPERIAL - METRIC
+ Add Recipe to Shopping List Added to Shopping List
Edit Shopping List

To remove ingredients you may already have in your pantry, click Edit Shopping List.

Nutritional Information

Macros per serving

  • 115 Calories
  • 12g Fat
  • 0g Protein
  • 2g Total Carbs
  • 0g Fiber
  • 2g Net Carbs

Make sure you’re testing for your individual food sensitivities and bio-individuality.

Bio-Individuality

Instructions

  • In the bowl of a food processor or blender, combine the sour cream, mayonnaise, roasted pepper strips, and garlic powder. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Puree until smooth.

Credits

RecipeEric Lundy

PhotographyErin Ng

9 reviews

  1. Darlene says:
    3 months ago

    5 stars
    Delicious, my husband loves it. Makes lots

    Reply
    • Keto-Mojo says:
      3 months ago

      Thanks for sharing, Darlene 🙂

      Reply
  2. Aaditya Bist says:
    9 months ago

    So delicious

    Reply
  3. Ellen says:
    1 year ago

    5 stars
    Has anyone tried these cauliflower fritter and latke recipes without eggs? I don’t eat eggs and often eggs are included in keto recipes. If you have, what substitute did you use?

    Reply
  4. Beth Fraser says:
    2 years ago

    Not a review – a question. Any suggestions to sub the almond flour – nut free house

    Reply
    • Keto-Mojo says:
      2 years ago

      Is coconut flour an option for you? If so, use enough coconut flour to help the batter “bind” together. But also note that it’s extra dry and absorbent so you may need to add more egg or other ingredient.

      Reply
  5. Dauneen says:
    2 years ago

    5 stars
    Finally a good tasting hash brown like patty. I used fresh riced cauliflower and did not cook prior and it turned out so yummy. so easy to make with my already riced cauliflower. I had to hurry and freeze so I would not eat them all!

    Reply
    • Gabriela says:
      2 years ago

      Thank you for your comment. I was just wondering if I could use fresh instead of frozen. I will make them tonight after work. I’m so excited. Thanks again

      Reply
  6. Elinros says:
    2 years ago

    Looks delicious, but would have been interesting with a non-processed lactose-free option to the cheese. 🙂

    Reply
  7. Susie says:
    3 years ago

    5 stars
    This made for a great Sunday lunch. We added a little Cholula sauce on top for some spice, which went really well with the red pepper sauce too.

    Reply
  8. Jodi Sanchez says:
    3 years ago

    5 stars
    Didn’t take too long to make and the recipe was precise in how to make – very delicious! I had 3 and my husband had all the rest!

    Reply
  9. Julie says:
    3 years ago

    5 stars
    These are so easy to make and super delicious – I used a bag of fresh riced cauliflower and steamed in the microwave a bit because I didn’t have the frozen and they turned out amazing!

    Reply

WRITE A REVIEW Cancel reply

Your email address will not be published. Required fields are marked *

Your Rating




This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Make it! Taste it! Like it!

 

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