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Keto Cauliflower Fritters

By Jason Fung, MD

Keto Cauliflower Fritters

Like latkes, but mory savory, more dense, and more complexly flavored (in a good way), these cauliflower fritters are just right as an appetizer, especially when topped with Creamy Roasted Red Pepper Dip or your favorite keto-friendly sauce. Recipe from Keto-Mojo
Prep Time 7 mins
Cook Time 8 mins
Total Time 15 mins
Course Breakfast, Side Dishes
Cuisine American, Italian, Mediterranean
Servings 8
Calories 228 kcal

Ingredients
  

  • 10 oz cauliflower rice 2 frozen bags, thawed
  • 1 cup cheddar cheese shredded
  • 1/2 cup almond flour
  • 1/2 tsp garlic powder
  • 3 large eggs beaten
  • 4 scallions thinly sliced, white/light part and green parts, divided
  • salt
  • pepper
  • 6 tbsp olive oil divided

Instructions
 

  • Set a wire rack over a rimmed baking sheet. Layer it with paper towel.
  • Place the riced cauliflower in a clean tea towel or cheesecloth, roll it up, and squeeze and twist to wring out excess moisture.
  • Transfer the cauliflower to a large bowl. Stir in the cheese, almond flour, garlic powder, eggs, the white and light scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • In a large skillet over medium heat, heat 4 tablespoons (¼ cup) of the olive oil until shimmering hot. Working in batches, scoop a (¼ cup) pile of the cauliflower mixture into the hot pan. Flatten it with a spatula to form a 3-inch patty. Cook until the bottom is crispy and deep golden brown, 3 to 4 minutes, then carefully flip to cook the other side, 3 to 4 minutes more.
  • Transfer to the prepared rack and sprinkle with salt. Repeat with the remaining cauliflower mixture, adding and heating more olive oil and adjusting the heat during cooking as needed.
  • Top the fritters with scallion greens and serve.

Nutrition

Nutrition Facts
Keto Cauliflower Fritters
Amount per Serving
Calories
228
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
85
mg
28
%
Sodium
 
126
mg
5
%
Potassium
 
162
mg
5
%
Carbohydrates
 
4
g
1
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
8
g
16
%
Vitamin A
 
303
IU
6
%
Vitamin C
 
18
mg
22
%
Calcium
 
139
mg
14
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Breakfast, Italian, Mediterranean, Side Dishes
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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