Cauliflower Fritters

5 from 16 votes

Cauliflower Fritters are a great vegetarian appetizer recipe for a crowd or for adding to salads. They're made with quinoa, bread crumbs, feta cheese & eggs

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Cauliflower fritters are a straightforward and tasty way to spice up your meal plans. This recipe takes cauliflower and combines it with ingredients like quinoa, feta, and breadcrumbs to create something a bit different for your dinner table. These cauliflower fritters are an easy solution for those nights when you want to add a veggie dish to your meal but are tired of the same old steamed or roasted sides.

Close up of Cauliflower fritter with fork cutting into one
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The thing that I love about these cauliflower fritters is their versatility. You can make them as a side dish, a light main, or even pop them into lunch boxes as a snack. They’re a nice change from the usual roasted or mashed cauliflower, and the added flavors of cheese, garlic, and lemon zest really make them stand out. Plus, lightly frying them up gives the cauliflower fritter a crispy edge that’s pretty hard to resist.

“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 lunch, with a salad.” PJ

Recipe at a glance

Cuisine Inspiration: Mediterranean
Primary Cooking Method: Shallow frying
Dietary Info: Vegetarian
Key Flavor: Savory with a hint of lemon
Skill Level: Easy


  • Quick and Easy: Ready in just 20 minutes, these cauliflower fritters are a speedy solution for a flavorful snack.
  • Vegetarian Delight: A delicious vegetarian option that doesn’t compromise on taste or texture. 
  • Versatile Dish: You can enjoy these cauliflower fritters on their own or pair them with your favorite dipping sauces. I love them with marinara or a bright avocado crema.
  • Oh So Crispy!: The shallow frying of these fritters ensures a crispy exterior without dousing them in oil. The mixture of breadcrumbs and quinoa creates a lovely crunchy exterior.

Ingredients you’ll need to make cauliflower fritters

  • Cauliflower: Provides a crunchy and mild base, pulsed to the size of couscous, for a perfect fritter texture.
  • Quinoa: Adds a wholesome and protein-rich element, offering a nutty flavor to complement the cauliflower.
  • Bread Crumbs: Helps to create a crisp outer layer, ensuring a satisfying crunch with each bite.
  • Feta Cheese: Introduces a savory and tangy note, enhancing the overall flavor profile of the fritters.
  • Eggs: Acts as a binding agent, bringing the ingredients together and contributing to the fritters’ structure.
  • Scallions: Infuses a mild onion flavor and adds a touch of freshness to the fritters.
  • Grated Lemon Zest: Provides a zesty and citrusy aroma, elevating the overall taste of the fritters.
  • Garlic: Adds depth and savory richness, enhancing the Mediterranean-inspired flavor.
  • Salt & Pepper: Enhances the overall seasoning, balancing the flavors for a well-rounded taste.
  • Olive Oil: Used for shallow frying, imparts a rich and fruity flavor to the fritters while achieving a golden crispiness.

Popular substitutions & additions

  • Cheese Variations: Experiment with different cheeses to change or enhance the flavors. Instead of feta, try goat cheese or shredded parmesan for another flavor profile.
  • Gluten-Free Cauliflower Fritters: Swap out regular bread crumbs for a certified gluten-free breadcrumb. This swap shouldn’t interfere with the crispy outer texture.
  • Dipping Sauces: Elevate the fritters with a variety of dipping sauces. Try tzatziki sauce, cilantro yogurt sauce, or a simple cucumber yogurt sauce.
  • Herb & Spice Infusions: Add some extra herby flavor by using fresh chopped parsley, dill, or cilantro. Introduce some light heat with cumin, smoked paprika, cayenne, or chili powder. 

How to make cauliflower fritters

Place the cauliflower into a food processor and process until finely grated. You can also use a box grater. It will look like couscous. Then cook the quinoa or measure out quinoa if you have some leftover and prepare the remaining ingredients. You’ll need scallions, eggs, breadcrumbs, feta cheese, garlic and lemon zest.

Ingredients to make the recipe each in a separate bowl

Place all the ingredients together in a large bowl (excluding the olive oil that you’ll use for frying) and mix everything well. You should have a solid paste-like mixture. If you notice that the mixture looks a little too moist, you can add some flour, but I didn’t find it necessary.

Collage of the ingredients all together in a bowl before and after mixing

Now you’ll want to form the cauliflower fritters using your hands. The size will come down to preference, but you can use an ice cream scoop to measure so they are all uniform and consistent. Try not to make them too thick so that they cook on the inside before burning on the outside.

Cauliflower patties shaped before frying

Then just fry the cauliflower fritters over medium heat for 5 minutes per side. This frying time will also depend on the size and thickness of the fritters. So keep an eye on the first batch, and you can adjust the timing accordingly.

“Golden and crispy on the outside, tender and delicious on the inside. Love these fritters.” Amanda

Tips for making the best cauliflower fritters

  1. Make sure all the ingredients are chopped finely or grated. This is especially important for the cauliflower and the scallions or onions. If they are too large or chunky, they will not allow the mixture to hold well together to form a patty.
  2. Add flour to the mixture if you notice it is too moist. The mixture should form a paste-like structure but not be mushy. If they are too moist, it will take longer to fry them, and they will likely crumble when they touch the hot oil.
  3. Heat the olive oil thoroughly before adding the cauliflower fritters to the pan. You can test a tiny crumb to see if it sizzles when it hits the oil. That’s your cue it’s fry time.
  4. Customize the fritters to your liking. That’s the great thing about recipes like these. You can actually switch around many of the items like the feta cheese and the scallions (see substitutes in notes below). But you can also add other ingredients like grated zucchini, grated carrots, mushrooms, olives, etc.

How to store & reheat cauliflower fritters

Store cooled cauliflower fritters in an airtight container in the fridge. To avoid any extra moisture, place a paper towel or piece of parchment between each one. This will also help to maintain their crispiness.

How long do cauliflower fritters last in the fridge?
When stored properly your cauliflower fritters will stay fresh for up to 3 days in the fridge.

Can I freeze cauliflower fritters?
Store in an airtight container as you would in the fridge with something separating each one to prevent sticking. You can store them for up to 2 to 3 months in the freezer.

Reheating cauliflower fritters: To maintain their crispy texture, you can reheat the cauliflower fritters in a skillet with a very small amount of oil or cooking spray. You can also use an air fryer at 350 for about 5-7 minutes, flipping halfway through until heated through and crispy. I would avoid the microwave just because you’ll lose that crispiness. 

Cauliflower fritters on individual plates served with a marinara sauce

Frequently Asked Questions

Can I prepare cauliflower fritters ahead of time and refrigerate them before cooking?

Yes, You can prepare the fritter mixture and refrigerate it for a few hours before cooking. This will also let the flavors meld together. It is best to cook them within an hour or two of preparing them so they will continue to maintain their structure.

Can I use frozen riced cauliflower for the fritters?

Yes! You can use frozen riced cauliflower for the fritters. Make sure to thaw it out and drain any excess moisture before using. It is possible that frozen and thawed cauliflower may alter the texture, however, this hasn’t been tested. Fresh cauliflower is recommended for the best texture.

Can I bake these fritters instead of frying?

Baking is a great option if you don’t have time to fry in a pan. Preheat your oven to 375F and bake for approximately 20-25 minutes or until they are golden brown and crispy. Flip halfway through to get even cooking and crispiness on each side.

Golden and crispy on the outside, tender and delicious on the inside, these cauliflower fritters make the perfect appetizer for a crowd or meal prep vegetarian option for lunches throughout the week to serve with a salad. Enjoy them with a marinara dipping sauce, sour cream, mashed avocados or any other dip you’d like.

Thank you Maria for letting me share these tasty cauliflower fritters from the new Two Peas and Their Pod cookbook!

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Cauliflower Quinoa Fritters

Cauliflower Fritters are a great vegetarian appetizer recipe for a crowd or for adding to salads. They're made with quinoa, bread crumbs, feta cheese & eggs
5 from 16 votes
Servings 6 servings
Course Appetizer
Calories 308
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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  • 1 medium head cauliflower cored and cut into large pieces
  • 2 cups cooked quinoa
  • 1 cup bread crumbs
  • ½ cup crumbled feta cheese
  • 2 large eggs beaten
  • 3 scallions white and green parts, sliced
  • Grated zest of 1 lemon
  • 3 garlic cloves minced
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • ¼ cup olive oil for more if needed for shallow frying


  • 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


Storage: Store any leftovers in an airtight container. They will last up to 5 days in the fridge. Reheat in the microwave, in a skillet with a little olive oil, or in a an air fryer before serving.
Freezing Instructions: You can also freeze the fritters before or after cooking them.
  • To freeze them prior to cooking, lay them on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. Thaw in the fridge overnight and cook per instructions.
  • To freeze them after cooking, simply store them in an airtight bag after they’ve cooled. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of eggs, you can use a flax eggs. For each regular egg, use 1 tablespoon ground flaxseed + 3 tablespoons water.
  • Instead of scallions, you can use onions.
  • Any type of shredded cheese can be used in place of feta.
  • If you prefer not to use breadcrumbs, you can use a gluten-free flour like almond flour or oat flour, or you can also use panko breadcrumbs.
Cauliflower Quinoa Fritters Excerpted from Two Peas & Their Pod Cookbook: Favorite Everyday Recipes from Our Family Kitchen by Maria Lichty. Copyright © 2019. 


Calories: 308kcal, Carbohydrates: 33g, Protein: 11g, Fat: 15g, Saturated Fat: 4g, Cholesterol: 66mg, Sodium: 714mg, Potassium: 478mg, Fiber: 5g, Sugar: 4g, Vitamin A: 192IU, Vitamin C: 48mg, Calcium: 141mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Appetizer

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Recipe Rating


  1. Sats says:

    Hi! These look delicious. Can they be baked?

    1. Yumna J. says:

      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.

  2. PJ says:

    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 👍

    1. Yumna J. says:

      So glad you enjoyed them, PJ!

  3. Suzanne says:

    I love love all your recipes!! You explain in detail each one. Pictures too. Thank you. You make the recipes so easy to follow!!

    1. Yumna Jawad says:

      Aww, thank you so much! I’m glad you’re finding these recipes easy to follow and make.

  4. Amanda says:

    Golden and crispy on the outside, tender and delicious on the inside. Love these fritters.