These healthy cauliflower fritters are fried until crispy and served in pitta breads with a creamy tahini yoghurt dip. They make a great vegetarian lunch or dinner!
Cauliflower fritters for the win 🙌
This cauliflower recipe is such a lunch and dinner game changer.
They're perfect for meal prep and you can definitely make a big batch in one go and store them in the fridge for quick lunches during the week.
We served these simple cauliflower fritters with homemade pitta bread, salad and that creamy tahini yoghurt sauce and it made an amazing summer dinner which made delicious leftovers the next day too.
They would also be delicious as part of a bigger spread for a party, as a side dish, or even in a meze or snack situation. The opportunities are endless!
Why we love this cauliflower fritter recipe...
They're a tasty vegetarian fritter which is great for a snack or as part of a main meal
You can add whatever spices and herbs you like to the fritter mix if you feel like changing up the flavours
They're super easy to make and great for storing in the fridge for grab and go lunches
Ingredients
Head of Cauliflower: Cut into florets and then cooked until super soft
Plain Flour
Fresh Coriander: Or another fresh herbs of your choice
Garlic
Red Onion: Finely chopped
Eggs
Spices: I went for cumin and turmeric
Oil: For frying
Greek Yoghurt: Preferably full fat or you could use sour cream instead
Tahini: For super creamy nuttiness
Honey: For a touch of sweetness, or you could use maple syrup
How to make it
- Cook the cauliflower and make the sauce: Bring a pot of water to the boil and cook the cauliflower florets until super soft. Whisk together all of the sauce ingredients.
- Make the batter for the fritters: Mix the flour, coriander, egg, garlic, onion, cumin and turmeric together in a bowl then add the cauliflower and gently mash together. Alternatively, you could pulse everything a few times in a food processor
- Cook the fritters: Heat the oil in a skillet until really hot then add scoops of the batter and flatten gently into a patty with a spatula then cook for 5 minutes on each side until golden brown
Expert tips
To make these fritters gluten free use your favourite gluten free flour
Don't overcrowd the pan when frying the fritters. You can cook about 4 to 5 fritters at a time in a normal sized frying pan at a time
If you prefer other flavours you could switch the cumin and turmeric for other spices like smoked paprika or chilli powder. Or try adding a chopped herb like parsley or coriander.
Variations
This recipe serves as a great base for different types of vegetable fritters. Try using broccoli or courgette instead of cauliflower!
Make these cheesy by adding a sprinkling of parmesan or another grated cheese of your choice to the batter before frying.
If you want to make this recipe gluten free then try using oat flour or another wheat free option in the batter.
Storage
Leftover fritters can be stored in an airtight container in the fridge for up to 4 days. To reheat I'd recommend doing so in a pan for a couple of minutes until piping hot.
FAQs
Yes! You can just boil the cauliflower from frozen as you would with fresh until really soft.
So many things work with these fritters. If you're not in the mood for pitta and dip then try them on top of a salad or with a side of your favourite grain.
Want more? Try these other vegetarian recipes!
- Vegetarian Spaghetti Bolognese with Mushrooms
- Kale Fennel Salad
- Healthy Potato Salad with Greek Yoghurt
- Halloumi Pasta with Tahini Dressing
- Cheesy Cauliflower Steak with Pine Nuts
- Cauliflower Bake with Cheese & Tomato
Recipe
Cauliflower Fritters with Tahini Yoghurt Dip
Ingredients
- 1 Cauliflower cut into florets
- 120 g Plain Flour
- 15 g Coriander chopped
- 1 clove Garlic crushed
- 1 Onion chopped
- 4 Eggs
- 1 ½ teaspoon Cumin
- ½ teaspoon Turmeric
- 3 tablespoon Oil
- Salt and Pepper
Sauce
- 300 g Greek Yoghurt
- 2 tablespoon Tahini
- 1 teaspoon Honey
- 1 tablespoon Lemon Juice
- Salt and Pepper
Instructions
- Whisk together all of the sauce ingredients and set aside.
- Bring a large pot of water to the boil and season with salt. Add the cauliflower and cook for 15 minutes until very soft.
- Mix the flour, coriander, garlic, onion, eggs, cumin and turmeric with plenty of salt and pepper. Drain the cauliflower and add to the batter, stir and mash the cauliflower with a wooden spoon.
- Heat the oil over a high heat and add scoops of the cauliflower mixture to the oil 2 tablespoons at a time. Use a fish slice to flatten the fritters into the oil, cook for 3-4 minutes then flip and do the same on the other side. You may need to do this in batches.
- Serve the fritters with the yoghurt sauce.
Notes
Like the look of this recipe? Make sure you pin it for later!
Demeter says
We love making these! Such an easy lunch option and so flavorful!
Heidy L. McCallum says
I happen to love cauliflower and have been using it to make several other recipes over the years. This sounds wonderful though and I am super excited to make this tonight.
Jennifer says
We do this same thing with spaghetti squash. I never thought about using cauliflower and your sauce sounds amazing!
Danielle Wolter says
These sound delicious! The flavors are so yummy, and that sauce sounds incredible.
Milica Vladova says
Yummmm, what a tasty-looking recipe! And the dip sounds amazing as well!