Cauliflower is to the rescue in these tasty fried little fritters! We served ours with our delicious Herbed Veggie Dip, but sour cream works well, too!
Prep Time: 1 hour to prep cauliflower, 10 minutes to prep fritters
Cooking Time: 20 minutes
2 cups riced cauliflower
4 large eggs
1 cup shredded cheddar cheese
1 whole scallion, minced
½ cup fresh parsley, minced
½ cup almond flour
1 tablespoon arrowroot powder
1 teaspoon sea salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried red pepper flakes
6 tablespoons olive or avocado oil
Place riced cauliflower on a paper towel (use 2-3 paper towels so that you can spread it in an even layer) and allow the excess water to release from the cauliflower for at least 1 hour prior to making your fritters.
Whisk eggs in a bowl with shredded cheese and then gently add remaining ingredients (including the cauliflower) except the oil, which will be used for frying.
Form 6 patties with your hands and set aside. The patties will feel a bit loose, so press them firmly with your hands until they feel as firm as possible and carefully set on a plate until ready to fry.
Heat a skillet up to medium-high heat with about 2 tablespoons of the olive or avocado oil and fry 2-3 fritters at a time, for about 3-4 minutes per side. Be careful not to burn, and rotate your skillet around every minute or so to ensure each fritter is cooked evenly.
Remove cooked fritters from the skillet and repeat the process, adding olive oil to the skillet and frying 2-3 fritters at a time (you may want to rinse your skillet in between fritter batches, but this step is not mandatory).
Serve immediately with your favorite Keto-friendly dip, such as full-fat sour cream or our Herbed Veggie Dip, storing any leftovers in the fridge for up to 5 days.
Net Carbs: 4