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This recipe for Cauliflower Fritters is so easy to pull together and it’s a fun way to get vegetables on the table. Cream of Rice is the secret ingredient that not only makes these fritters gluten-free, it also makes them extra crispy.
Serve them with a lemony aioli that gets lightened-up with nonfat yogurt. These fritters are perfect when you’re looking for a guilt-free side dish or snack.
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Cauliflower Fritters with Light Lemon Aioli
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course:
Appetizer
Servings: 14 fritters
Ingredients
- 2 tablespoons mayonnaise
- 2 tablespoons nonfat Greek yogurt
- 3 tablespoons chopped fresh parsley , divided
- 2 cloves garlic , pressed and divided
- ½ teaspoon grated lemon zest
- 1 head cauliflower , cooked and coarsely chopped (about 4 cups)*
- 1-1/3 cups Cream of Rice , uncooked
- 2 eggs , lightly beaten
- 1 cup water
- 2 tablespoons Parmesan cheese
- ½ teaspoon salt
- Coconut or vegetable oil for frying
Instructions
-
Combine mayonnaise, yogurt, 1 tablespoon parsley, 1 clove garlic and lemon zest in small bowl; set aside.
-
Combine cauliflower, Cream of Rice, eggs, water, Parmesan cheese, remaining 2 tablespoons parsley, remaining garlic clove and salt in medium bowl.
-
Heat 1 tablespoon oil in large nonstick skillet over medium heat and cook fritters (1/4 cup of mixture per fritter), turning once, 6 minutes or until golden brown.
-
Repeat with additional oil and batter. Stir batter before cooking each batch. Serve fritters with aioli.
Recipe Notes
*Steam or roast cauliflower until tender and then coarsely chop, this should yield 3 to 4 cups.
Recipe developed for Cream of Rice
