About the Recipe
This recipe for vegetable fritters comes together in less than 30 minutes with just a handful of ingredients and minimal prep time.
Ingredients
1 head cauliflower, riced (finely riced, see instructions)
1/3 cup cassava flour
1 cup shredded parmesan cheese (optional - omit for whole30 and strict paleo)
2 eggs whisked (can be omitted, but fritters won't bind as well)
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1/2 cup Primal Kitchen avocado oil
Chopped scallions or chives
Primal Kitchen Vegan Mayo for dipping
Preparation
Step 1
Cut the head of cauliflower into small florets.
Step 2
Using the blade attachment, add 1/2 of the cauliflower florets to the processor and turn into rice by pulsing in the food processor until the cauliflower is processed into fine bits. Repeat with remaining cauliflower.
Step 3
Mix all of the ingredients (except avocado oil and any toppings) together in a bowl.
Step 4
Form the cauliflower mixture into small patties with your hands. It helps to form a round ball and squeeze it well and then flatten it into a patty. It will make approximately 10 medium patties.
Step 5
Heat a large skillet over medium-high heat and add avocado oil.
Step 6
Once the oil is hot and shimmering, add in the cauliflower patties and cook for 5-6 minutes on each side, until golden brown. Work in batches of 4-5 patties and add extra oil if needed between batches.
Step 7
When the fritters are cooked, transfer to a paper towel lined plate.
Step 8
Serve with mayo for dipping!
source: https://www.primalkitchen.com/blogs/recipes/cauliflower-crab-cakes-with-mayo