Cauliflower Fritters
Updated Mar 11, 2026
Easy Cauliflower Fritters made with cauliflower, quinoa, breadcrumbs, feta, eggs, scallions, and garlic pan-fried until golden brown.
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Cauliflower fritters are soo good!
I make these cauliflower fritters when I have leftover quinoa in the fridge and want something a little different to do with it. Once everything is mixed together and pan-fried, they turn into these really crispy little patties that go really well with different sauces.
I like to make my cauliflower fritters with finely chopped cauliflower, quinoa, breadcrumbs, feta, and a few simple ingredients that hold everything together. I like that the cauliflower almost disappears into the mixture while the outside gets golden and crisp in the pan. Most of the time I serve these cauliflower fritters with a quick yogurt sauce or just a squeeze of lemon.
Happy Cooking!
– Yumna
Cauliflower Fritter Ingredients
- Cauliflower. Pulse the cauliflower in a food processor until it’s about the size of couscous. Smaller pieces help the fritters hold together better. If the pieces are too large, the patties can fall apart when cooking.
- Grains and binder. Cooked quinoa, breadcrumbs, and eggs hold the fritters together. Make sure the quinoa is fully cooked and cooled so the mixture isn’t too wet. If you don’t have quinoa, cooked brown rice works well. Regular or panko breadcrumbs both work, and gluten-free breadcrumbs can be used if needed.
- Cheese. Feta adds saltiness to the mixture. I recommend buying a block of feta and crumbling it yourself since it tends to be less dry than pre-crumbled feta. Goat cheese can also work if you prefer.
- Aromatics. Scallions, garlic, and lemon zest add flavor to the fritters. If you don’t have scallions, finely chopped chives or green onions can be used.
- Seasoning. Salt and black pepper season the mixture. Since feta is already salty, you can adjust the salt slightly to taste.
- For cooking. Olive oil is used for shallow frying so the fritters get golden and crisp. Add a little more oil between batches if the pan looks dry.
How to Make Cauliflower Fritters
Cauliflower Fritters Recipe
Video
Ingredients
- 1 medium head cauliflower cored and cut into large pieces
- 2 cups cooked quinoa
- 1 cup breadcrumbs
- ½ cup crumbled feta cheese
- 2 large eggs beaten
- 3 scallions white and green parts, sliced
- 1 lemon zested
- 3 garlic cloves minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup olive oil for more if needed for shallow frying
Instructions
- In a food processor, pulse the cauliflower until it’s the size of couscous
- In a large bowl, combine the cauliflower, quinoa, bread crumbs, feta, eggs, scallions, lemon zest, garlic, salt and pepper. Stir until the mixture is well combined and moistened.
- Form the mixture into ½ -inch thick patties, about 2 inches wide. Heat the olive oil in a large skillet over medium-high heat. Add the fritters in batches and fry, turning once, until crispy, about 10 minutes. Transfer the fritters to a large paper towel-lined plate and cover while you finish cooking all the fritters.
- Serve the fritters warm with your favorite dipping sauce
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Make sure all your ingredients are finely grated or chopped. This is especially important for the cauliflower and the scallions! If they’re too large or chunky, your patties won’t hold together well.
- Add flour if your mixture feels too moist. Your cauliflower mixture should form a paste-like structure, but it shouldn’t feel damp or mushy. If it’s too moist, your patties will be tough to form, and they’ll take longer to fry. They may even crumble in the oil!
Serving Ideas
- Add dipping sauces. These crunchy fritters taste so good with a spread of dipping sauces! Try tzatziki sauce, cilantro yogurt sauce, or a simple cucumber yogurt sauce.
- Serve with protein. I love serving fritters as a side with a protein main course. Try my pan seared chicken thighs, my cast iron skillet steak, or my grilled shrimp.
FAQs
Yes, you can use frozen riced cauliflower for your fritters! Just make sure to thaw it out and drain any excess moisture before using.
Baking is a great option if you don’t have time to fry your fritters in a pan. You can preheat your oven to 375F and bake for approximately 20-25 minutes or until they’re golden brown and crispy. Flip halfway through to get even crispiness on each side.
Comments
Hi! These look delicious. Can they be baked?
Thanks
They are so good, I hope you try them soon! This recipe is from the Two Peas and Their Pod cookbook by Maria Lichty. While I have not tried baking them myself, Maria gives advice for baking a similar fritter in the oven. Preheat the oven to 425˚F, then place a baking rack on top of a rimmed sheet pan. Spray with nonstick spray, then place the fritters on top and bake for 20 to 25 minutes, or until golden brown.
I looked for something different to do with my cauliflower and stumbled upon this recipe.
I really liked it, even the sometimes picky kids gobbled it up 😁
The lemon came nicely through.
I only had issues with them being a bit crumbly, but I managed to flip the second batch without a catastrophe…
I served tomato sauce and tzatziki with it.
Leftovers will be my a lunch, with a salad 👍
So glad you enjoyed them, PJ!
I love love all your recipes!! You explain in detail each one. Pictures too. Thank you. You make the recipes so easy to follow!!
Suzanne
Aww, thank you so much! I’m glad you’re finding these recipes easy to follow and make.
Golden and crispy on the outside, tender and delicious on the inside. Love these fritters.