Cauliflower Fritters
Old-school comfort, straight from my great-grandmother’s kitchen. These cauliflower fritters are simple, satisfying, and full of nostalgic flavor. Crispy on the outside, tender on the inside—they’re the kind of recipe that brings everyone to the table (and keeps them coming back for seconds). A little love and a hot pan are all you need. Let’s get frying!
1 pound bag frozen cauliflower, can also use 1/2 head of fresh cauliflower
2 tbsp chicken base flavoring
6 beaten eggs, room temperature
2 tbsp olive oil
1 cup Italian breadcrumbs
2 heaping tbsp grated Parmesan cheese
2 heaping tbsp baking powder
2 tsp dried parsley, can use 1 tbsp fresh chopped Italian flat leaf parsley
Salt, to taste/salt when they come out of the oil
Vegetable or canola oil, for frying
Instructions
If using fresh cauliflower, boil until tender, then drain well. For frozen cauliflower, pierce the bag a few times, place it on a microwave-safe plate, and microwave on high for 10 minutes. Drain thoroughly.
Using a large fork or potato masher, mash the cauliflower—keeping it a bit chunky for texture—and set aside.
In a large bowl, whisk together the chicken base, beaten eggs, olive oil, breadcrumbs, Parmesan, baking powder, and parsley. Add the mashed cauliflower and mix until well combined. Let the batter rest for 10–15 minutes while you heat the oil for frying.
Using a small ice cream scoop or spoon, drop portions of the batter directly into the hot oil. Fry until golden and crisp on both sides, about 5 minutes total. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain.
Sprinkle with salt and serve immediately. Enjoy!
