Did I mention one of my goals this year is to eat more veggies? I shoot for 5-6 servings each day, but sometimes it’s hard to find fun ways to switch them up. These cauliflower fritters are crispy on the outside, soft and creamy on the inside, and are the perfect appetizer paired with some BBQ sauce or dairy-free ranch! These will be a part of our Superbowl snacks line up for sure.
Not only do these make a wonderful appetizer, but you can reheat any leftover fritters for breakfast! Heat your skillet back up with a little oil, get the fritters nice and crispy again, and top with a fried egg, avocado, and some sriracha… My mouth is watering.
If you’re feeling super ambitious and want to make your own dairy-free ranch, this is my favorite recipe.
To save a few minutes, feel free to buy the cauliflower already riced (they have it in the refrigerated section at Trader Joe’s). This would also save your kitchen from the tiny little shreds of cauliflower you’ll be stepping on if you don’t cut it verrrrry carefully…
Speaking of which, don’t know the best way to cut a cauliflower? My girl Ina’s got your back. Click here.
Makes 6-8 appetizer-sized servings
3 T coconut oil
1 head cauliflower, riced in food processor
1/2 C Gluten-free flour blend
2 eggs, beaten
4 cloves garlic, minced
Salt & pepper
Handful fresh parsley
BBQ sauce or Dairy-free ranch for serving
Preheat oven to 250°
Heat 1 T of coconut oil in large skillet over medium/high heat.
In large mixing bowl, combine riced cauliflower, flour, eggs, garlic, and salt and pepper. Mix until fully incorporated. Spray your hands with non-stick spray and use ice cream scoop/tablespoon to create fritters, rolling them into balls as you go. Drop into hot pan and flatten with spatula, cooking for about 5 minutes per side until golden brown.
Transfer cooked fritters onto parchment-lined sheet and keep warm in preheated oven. For next batch, melt another T of coconut oil and repeat.
Tip** The less you move them, the better! They will get nice and crispy if you leave them alone in the pan in between flips.
Serve hot with chopped parsley and BBQ sauce or dairy-free ranch. Enjoy!