Cauliflower Fritters
These crispy cauliflower fritters are the ultimate side dish. They're packed with potatoes and cheese, served with an amazing sauce, and take only 20 minutes.
Servings: 4
Ingredients
For the Fritters:
- 1 10 oz package steam-in-bag cauliflower florets
- 1/2 cup onion chopped
- 2 Tablespoons all-purpose flour
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded hash browns
- 1/2 cup cheddar cheese shredded
- 1 whole large egg
- 2 Tablespoons olive oil
For the Sauce:
- 1/4 cup plain Greek yogurt
- 2 Tablespoon mayo
- 2 teaspoons fresh chives finely chopped
- 2 teaspoons lemon juice
Instructions
- Prepare cauliflower according to the directions on the package.
- In a bowl, mash the cauliflower (or pulse in a food processor) .
- Mix in the onion, flour, garlic, salt, pepper, hash browns, cheese, and egg.
- Scoop about 1/4 cup portions and form into patties. Place on a plate or baking sheet.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of oil and swirl to coat.. Add 4-5 fritters to the pan and cook for 4 minutes, flip, and cook for an additional 4 minutes. Remove from pan, and repeat with the remaining fritters. You can cook as many as will fit in your pan at one time, just be careful not to overcrowd the pan or they won't crisp up as wel.
- While the fritters cook, combine all of the ingredients for the sauce in a bowl and mix well.
- Serve the sauce with the hot fritters.
Notes
- Adapted from Cooking Light
- Store leftover fritters in an airtight container in the fridge for 5 days, or in the freezer for 4 months.
- Reheat in a 375F oven for 5 minutes, or in a skillet over medium heat.
- Store leftover sauce in an airtight container in the fridge for 1 week.
Nutrition
Serving: 1g | Calories: 407kcal | Carbohydrates: 30g | Protein: 11g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Cholesterol: 64mg | Sodium: 1032mg | Fiber: 5g | Sugar: 5g
