Cooking Blog - Cauliflower Fritters 7
Cooking Blog - Cauliflower Fritters 7

Cauliflower Fritters

A recipe for cauliflower fritters, where there is a compromise on healthy cauliflower and a less wholesome batter.

Cooking Blog - Cauliflower Fritters 1

The cauliflower florets are covered in batter and then deep fried. The fritters come out of the oil, with a crunchy and soft texture.

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This recipe uses half a cauliflower and makes a delicious treat for 4 people. To feed more people with these fritters, you can use for example an entire cauliflower. Just double the batter ingredients in the recipe card below.

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To cook, the cauliflower is first cut up into bite sized florets. The florets can be broken and cut into pieces and are better with the stem on on the florets, as they can be held onto when submerging and covering the florets in batter, before deep frying.

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After cutting the cauliflower into florets, steam the pieces for 4 minutes or until partially cooked and just beginning to soften.

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The batter is made by mixing sifted flour, salt, butter, warm water and baking powder, in a bowl.

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For each batch, hold the stems of the partially cooked cauliflower florets, submerge the cauliflower in the bowl with batter and cover, then deep fry in a medium sized frypan with oil for about 7 minutes on a medium heat.

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Cooking Blog - Cauliflower Fritters 7

Cauliflower Fritters

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  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Category: Appetizers


A recipe for cauliflower fritters.


  • 1/2 cauliflower
  • 2 tsp sea salt
  • 150g plain flour
  • 20g butter
  • 2 tsp baking powder
  • 2 cups vegetable oil


  1. Divide the half cauliflower into bite sized florets, leaving the small stems on where possible. Bring a saucepan with water to the boil, then place the florets in a steamer above and cook for 4 minutes, or until just starting to become soft.
  2. To make the batter, in a medium sized bowl, sift in flour and add 1 cup warm water, sea salt, butter and baking powder and stir until smooth. The batter should have a consistency similar to pancake batter or thickened cream. If it’s too thick, stir in more water and if it’s too thin stir in more sifted flour.
  3. Heat the vegetable oil in a small to medium sized frypan over a medium heat on the stove. In 3 or 4 batches, cover each of the cauliflower florets completely in the batter, then transfer each to the frypan and fry in batches in oil for 7 minutes, or until they appear golden brown, turning occasionally.
  4. Transfer fritters to a wire rack with paper towel on it to soak up excess oil, then serve.


To prepare fritters more quickly, a large frypan can be used with an extra cup of vegetable oil for cooking.


  • Serving Size: 4
  • Calories: 269