Monday, April 14, 2014

Crispy Cauliflower Fritters

This recipe was adapted from "Cooking Light". I would describe it as a combo between a fritter and a latke. We all enjoyed them. At 2 points each, they make for a nice satisfying side dish.

Makes 8 fritters ( 2 points + each )

  • 1 ( 10 oz.) package frozen cauliflower florets
  • 1/2 c. chopped onion
  • 2 T. white whole wheat flour
  • 2 tsp. crushed garlic
  • salt and pepper
  • 1/4 tsp. grated lemon rind
  • 3/4 c. shredded hash brown potatoes, thawed
  • 1/2 c. shredded reduced-fat cheddar
  • 2 eggs, lightly beaten
  • 2 tsp. olive oil
  • 1/4 c. plain low-fat Greek yogurt
  • 2 T. minced green onions
  • 2 T. low-fat mayonnaise
  • 2 tsp. lemon juice

Boil cauliflower until tender; drain, place in a large bowl and mash with a potato masher.
Stir in onion, flour, garlic, salt and pepper to taste, rind, potatoes, cheese and eggs. 

Form into 8 patties. Heat a large nonstick skillet over medium heat. Add oil. Cook patties 4 minutes on each side or until golden brown.

Combine yogurt and remaining ingredients. Season with salt to taste. Serve with fritters.


  1. Silly question....what do you eat this for or with? Is this considered a side or a main dish? Do you have it for dinner? Looks good, just trying to work it into my meal plan! (P.s. Laurie J gave me your site and I met you years ago when Karen B lived on your street.....hi!). :)

    1. MG
      I served this as a side dish with BBQ chicken. I think it would go well with any meat. You could serve it as a vegetarian main dish if you like, though. Let me know if you try it ( or any of the recipes on the blog) and how you like it.
      Nice to see you again!

  2. Thanks! Made a double batch tonight (on an electric griddle) and they were great! Will make again, thanks for sharing!


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