Cauliflower Quinoa Fritters

Close up of Cauliflower fritter with fork cutting into one

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

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 308kcal

Author Yumna Jawad

Equipment

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 1/2 -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

Video

Notes

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.

Nutrition