I love these incredibly tasty fritters for their versatile meal appeal; breakfast, lunch, dinner, side dish, snack! They are gluten free, vegetarian friendly and low carbohydrate.

These fritters are a good low carbohydrate option to swap for the standard corn fritter, which often are quite dense and heavy. These fritters are simple to make with easy to find pantry staples and ingredients. Very quick to make too!

Cauliflower fritters are nutrient dense and a desirable way to boost your vegetable intake for the day. Approximately 1 cup of cauliflower offers 100% of the daily recommended amount of vitamin C, about a quarter of your daily vitamin K, 2% of your daily calcium and iron, 6% of your daily potassium and more than 3 % of your daily magnesium. (1)

For a light meal they go well with a lettuce salad and don’t forget to serve with a squeeze of lemon juice, I really think that makes the dish.

For a snack, make in advance and keep in the fridge. A much better ‘go to snack’ to choose when you are scoping the fridge for a little tasty nibble. You may even like to mash up a bit of avocado on top with extra pepper and salt, to keep you sustained until your next meal.

Cauliflower Fritters

Makes 12 fritters



¼ head of cauliflower

¼ red onion, finely diced

2 eggs, whisked

Small handful flat leaf parsley, finely chopped

1 Tablespoon cornflour

1 Tablespoon olive oil

1 Tablespoon coconut oil

Himalayan Pink Salt

Freshly ground black pepper

To serve, Lemon wedge


Optional adjustments:

  • Add other spices such as curry powder or dry cumin, coriander, smoked paprika etc.
  • Spring onion instead of red onion is lovely too; just chop finely to help fritters stay formed for ease of cooking.



  1. Chop the florets from the cauliflower and place in the bowl of a food processor and blitz until a fine crumb; effectively you are making cauliflower rice.
  2. Heat olive oil in a large heavy based frying pan over medium heat. Add the onion, cauliflower and a few grinds of salt.
  3. Sauté for about 5 minutes until the mixture has softened. Once cooked, allow to cool for a few minutes.
  4. Meanwhile, whisk the eggs in a separate bowl and add parsley.
  5. Stir in the onion and cauliflower mixture.
  6. Add cornflour and mix until well combined and season with salt and pepper.
  7. Heat coconut oil in large frying pan on med-high heat.
  8. When oil is melted and just begins to smoke, add tablespoon portions of the mixture to the pan. You may wish to turn the heat down a little to avoid cooking fritters too fast and burning.
  9. Once you see cooked edges of the fritter, flip to cook the other side. Cook approximately 1 minute per side.
  10. To serve, squeeze some lemon juice and season to liking.