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.
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
Cut the head of cauliflower into small florets.
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.
Mix all of the ingredients (except avocado oil and any toppings) together in a bowl.
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.
Heat a large skillet over medium-high heat and add avocado oil.
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.
When the fritters are cooked, transfer to a paper towel lined plate.
Serve with mayo for dipping!