These Almond Flour Cauliflower Fritters are my new obsession. I’ve made them at least three times in the last week. Mostly to nail down ingredients and measurements but I have to tell you, they’re addictive.
I am a cauliflower lover but for some reason I just haven’t been able to embrace riced cauliflower as a substitute for rice. I have no problem substituting mashed creamy cauliflower for mashed potatoes. However, when it comes to rice, I just couldn’t buy into riced cauliflower. Until now.
I found the perfect use for riced cauliflower. These delicious and simple Almond Flour Cauliflower Fritters. I’ve used almond flour in this recipe because I’ve got a gluten intolerant child and because I adore the taste and nutritional value of using almond flour in recipes.
I always throw a plethora of fresh herbs into these fritters, whatever I have on hand. Combined with onions, cheese and anything else I might decide to throw into the bowl and then toss the mixture with eggs.
I pan fry the fritters in avocado oil and then I top them with shredded pepper jack or Irish cheddar, sour cream, avocado and thinly sliced green onions. I either make them as a starter for dinner or a light weekend dinner with a glass of wine – and sometimes I make them for lunch.
If you’re not on the riced cauliflower wagon yet, once you taste these Almond Flour Cauliflower Fritters you’ll be ricing cauliflower weekly just to make these fritters.
Let me know what you think!
Delicious Wishes and Loads of Love,
Almond Flour Cauliflower Fritters
1/2 medium onion, diced
1 tablespoon avocado oil
2 cups riced cauliflower (I either rice cauliflower with a box grater or I buy packaged fresh riced cauliflower)
3/4 cup almond flour (not almond meal)
1/2 cup grated Romano or Pecorino cheese
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
1/4 cup finely sliced green onions
2 eggs, whisked, add one more whisked egg if the mixture is too dry
Avocado Oil for pan frying
Sliced green onions
Shredded Pepper Jack or Irish Cheddar cheese
In a skillet, add the tablespoon of avocado oil and heat over medium heat. Add the onions and sauté until nicely wilted or golden.
In a large mixing bowl, mix together the sautéed onions, riced cauliflower, almond flour, grated cheese, baking powder, salt, pepper, parsley, chives and green onions. Then mix in the whisked eggs.
Heat the skillet over medium to low heat and add enough avocado oil to coat the bottom of the skillet. When the oil is hot drop 1/4 cup sized portions of batter to the hot oil and smash the tops slightly to make a round disc. Brown on both sides. I use a very thin fish spatula to flip the fritters which works well. If you decide to make appetizer portions, use either a mini muffin scoop or a tablespoon size portion for the batter.
Once both sides of the fritters are golden brown, transfer to a paper towel lined plate and sprinkle with a little salt. You may need to refresh the avocado oil several times while frying the fritters.
Be sure to continue adjusting the heat. I have a commercial grade stovetop so I fry on low to keep the fritters from browning too quickly. But for most stove tops, medium to medium low should be fine.
Serve the fritters with shredded cheese, sour cream, avocado slices and additional sliced green onions. Homemade salsa is also delicious with these fritters.