These cauliflower fritters make a tasty, low‑carb appetizer or snack, flavored with warm spices and best served with a mild creamy dip.
A keto-friendly twist on cauliflower pakora, these fritters use coconut flour instead of chickpea flour. The spices are similar to a traditional pakora, but the carbohydrate count is much lower and the recipe is gluten free. Almond flour can be substituted for coconut flour if you prefer.
How to make cauliflower fritters
These fritters are a simple mix of very soft cooked cauliflower combined with a spiced batter. Boil or simmer florets until they are tender, then drain well. Whisk coconut flour with eggs, spices and herbs to form a smooth batter, fold in the cauliflower and gently press the florets so the mixture holds together. Spoon portions into a frying pan and shallow fry in a little oil, turning once so each side becomes golden. They cook quickly and can be made ahead and reheated; they’re also enjoyable cold.
Shallow fry in a little oil rather than deep frying; the fritters will cook through in 3–4 minutes per side if the oil temperature is managed so they brown without burning. Drain briefly on kitchen paper before serving.
What to serve with cauliflower fritters?
The spice level is easy to adjust: add more chili or jalapeño if you like a hotter bite. A creamy dip tames the heat—plain mayonnaise, sour cream, a lime‑yogurt sauce or mashed avocado are all excellent choices. Fresh herbs and a squeeze of lemon or lime brighten the fritters on the plate.
Other Appetisers to enjoy
- Baked Pickle Chips
- Lupini Beans Fritters
- Spaghetti Squash Fritters
- Spicy Fish Fritters
- Spicy Peanut Cauliflower Bites
Spicy Cauliflower Fritters
Angela Coleby
20
20
40
10 fritters
84 kcal
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Ingredients
- 1 cauliflower
- ¼ cup coconut flour
- 3 tablespoons flat leaf parsley
- 1 clove garlic peeled & chopped
- 2 spring onions chopped
- 4 eggs
- 2 jalapeño chill peppers chopped
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1 teaspoon ground coriander
- 1 ½ teaspoons turmeric
- 2 tablespoons fresh coriander chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
Instructions
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Prepare the cauliflower by dividing it into florets. Add to a large pan of boiling salted water and simmer for about 15 minutes, or until very soft. Drain and set aside.
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In a bowl whisk together coconut flour, ground coriander, parsley, chopped chilli, garlic, spring onions, eggs, cumin, cinnamon, turmeric, salt and pepper to make a smooth batter. Add the cooked cauliflower and press down with a fork to lightly mash the florets into the batter.
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Heat the oil in a frying pan over medium heat.
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Spoon generous portions of the cauliflower mixture into the pan, pressing each into a fritter shape.
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Fry in small batches, adjusting the oil temperature so the fritters cook through without burning, about 3–4 minutes per side.
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Remove to kitchen paper to drain briefly.
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Serve warm with your favorite dip.
Notes
Nutrition
Calories: 84kcal
Carbohydrates: 4.1g
Protein: 3.5g
Fat: 6.4g
Fiber: 2.1g
The nutrition information shown is an estimate provided by an online calculator.
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