Crispy cauliflower fritters made with fresh herbs, garlic, lemon zest, and parmesan. This easy vegetarian recipe is perfect for lunch, appetizers, or a healthy snack. Pan-fried to golden perfection and served with creamy tzatziki and fresh dill. Ideal for using up leftover cauliflower or creating a simple meat-free meal.

Crispy on the outside and tender on the inside, these easy cauliflower fritters combine herbs, parmesan, and lemon zest for a flavorful, vegetarian-friendly dish. Serve them with creamy tzatziki and fresh dill for a light meal, snack, or appetizer.

Ingredients

For the Cauliflower Fritters:

1 small cauliflower, cut into small florets (approx. 350g / 12.3 oz)
½ tsp salt
½ tsp black pepper
Zest of 1 lemon
Small bunch fresh parsley, chopped
Small bunch fresh chives, chopped
60 g (½ cup) plain (all-purpose) flour
1 clove garlic, peeled and minced
50 g (½ cup) grated parmesan cheese (or vegetarian hard cheese)
1 medium egg
3 tbsp olive oil (for frying)

To Serve:

Tzatziki
A few sprigs of fresh dill

Instructions

Cook the Cauliflower:
Steam or boil the cauliflower florets for about 6 minutes until tender. Drain well and place in a large mixing bowl.
Mash Lightly:
Using a potato masher, crush the cauliflower lightly. You’re looking for a coarse texture—small, gravel-sized bits rather than a purée.
Mix the Fritter Batter:
Add salt, pepper, lemon zest, chopped parsley, chives, flour, garlic, parmesan, and egg to the bowl. Stir well until everything is evenly combined.
Form the Fritters:
Scoop out heaped tablespoons of the mixture. Roll into balls, then flatten gently into patty shapes. Place on a plate. This recipe yields about 8–10 fritters.
Fry the Fritters:
Heat the olive oil in a large frying pan over medium heat. Fry the fritters in two batches for 3–4 minutes per side until golden brown and crispy. Keep the first batch warm in a low oven while frying the second.
Serve:
Arrange the fritters on a serving plate. Spoon over tzatziki and garnish with fresh dill. Serve with extra tzatziki on the side.

Tips

Drain well: Make sure the cauliflower is well-drained after boiling to avoid soggy fritters.
Use a non-stick pan: This helps prevent sticking and ensures even browning.
Form evenly sized patties: Use a cookie scoop or measuring spoon for consistent results.
Keep warm: Place cooked fritters in a low oven (around 120°C/250°F) while frying the rest.

Variations and Substitutions

Make it gluten-free: Use a gluten-free flour blend instead of plain flour.
Dairy-free version: Skip the cheese and add a spoonful of nutritional yeast for flavor.
Add extra veg: Mix in grated zucchini (squeeze out moisture first) or chopped spinach.
Spice it up: Add chili flakes or a pinch of cayenne for heat.

FAQs

Can I bake the fritters instead of frying?
Yes, place them on a lined baking sheet, brush with oil, and bake at 200°C (400°F) for 20–25 minutes, flipping halfway.

Can I freeze them?
Yes. Cooked fritters can be frozen and reheated in the oven or air fryer.

Can I use frozen cauliflower?
Yes, just make sure it’s thawed and drained well to prevent excess moisture.

Serving Suggestions

Serve warm with tzatziki, hummus, or garlic yogurt sauce.
Add to a mezze platter with falafel, olives, and pita bread.
Pair with a light green salad for a quick lunch.
Serve as a vegetarian burger patty in a bun with lettuce and tomato.

Why You’ll Love This Recipe

These cauliflower fritters are quick to make, use simple ingredients, and are packed with flavor from fresh herbs, lemon, and parmesan. Great for meal prep, easy to customize, and suitable for a variety of diets, they make a versatile addition to any meal.