These crispy Baked Cauliflower Fritters are made with Parmesan, garlic and fresh herbs, then baked until golden. No deep fryer needed, and they're ready in 30 minutes!

Baked cauliflower fritters are my favorite way to get kids to eat cauliflower. A lot of children don't like it because of its strong smell, and my son was one of them.

Then I made these fritters, and he devoured them! Now the whole family loves them so much that I make them every week.

They're crispy on the outside, soft in the middle, and full of flavor from garlic, Parmesan and fresh basil. Since they bake in the oven, you get all that crunch with just a light spray of olive oil.

I like to make a big batch, plus a tray of my caprese tarts and serve them as finger food at parties and dinners.

They're also a great addition to a homemade Italian aperitivo. Either way, they're always gone within minutes!

Ingredients

This healthy version of baked cauliflower fritters needs only 7 simple ingredients:

• Cauliflower: steamed florets, soft enough to mash with a fork.
• Panko breadcrumbs: these give the fritters their crunch and soak up extra moisture. Regular or homemade Italian breadcrumbs work too, but panko gives you the most crunch.
• Egg white: holds everything together.
• Parmesan cheese: adds a salty, cheesy flavor and helps the fritters brown. It's optional.
• Garlic: one clove, finely minced.
• Fresh herbs: I use parsley and basil.
• Flour: just a little, for dusting.

You'll also need some extra-virgin olive oil for spraying, plus salt and pepper. You'll find all the amounts in the recipe card below.

How to make cauliflower fritters

This recipe takes about 30 minutes, so these easy patties make a great dinner on busy days.

Step 1: Steam and dry the cauliflower. Steam the florets for 8-10 minutes, until they're soft enough to mash with a fork.

Step 2: Make the mixture. In a large bowl, mix the panko, herbs, garlic and Parmesan. Add the cauliflower and egg white and mash everything together, just like you would for my Italian meatballs.

Step 3: Shape the fritters. Form small patties with your hands, about 1 cm (½ inch) thick, and lightly dust them with flour.

Step 4: Bake. Place the fritters on a baking sheet lined with parchment paper and spray both sides with olive oil. Bake at 200°C/400°F for 10 minutes, flip them over, and bake for another 10 minutes until crispy and golden-brown.

How to make cauliflower fritters crispy in the oven

Getting fritters crispy without frying is easy once you know a few tricks. Here's what works best for me:

• Dry the cauliflower well. Extra water is the main reason fritters turn soft and soggy, so don't skip the towel step!
• Use panko. Panko crumbs are bigger and lighter than regular breadcrumbs, so they bake up extra crunchy.
• Spray both sides with oil. A light coat of olive oil gives the fritters that fried look and color.
• Keep them thin. Thinner fritters crisp up all the way through.
• Give them space. Leave a little room between each fritter on the tray, so they bake instead of steam.
• Flip halfway. This way both sides get nice and brown.

How to keep cauliflower fritters from falling apart

If your fritters fall apart, the mixture is usually too wet.

The fix is simple. Add more panko, one spoonful at a time, until the mixture holds together when you squeeze it.

If the patties still feel soft, pop them in the fridge for 15 minutes before baking. They'll firm up and keep their shape much better.

When it's time to flip, use a thin spatula and wait until the bottom is golden. By then the fritters are firm enough to turn without breaking.

Can you fry the fritters instead of baking them?

Baking uses much less oil than frying, and the fritters still come out crispy.

But you can cook these other ways too:

IN THE AIR-FRYER

Spray the fritters with olive oil on both sides and place them in a single layer in the basket. Air fry at 190°C/375°F for 10-12 minutes, flipping halfway, until crispy.

IN A PAN

Heat a little olive oil in a large pan over medium heat. Fry the fritters in small batches for 3-4 minutes per side, until they turn that lovely golden-brown color.

Easy variations

DAIRY-FREE CAULIFLOWER FRITTERS

To keep them 100% dairy-free, leave out the Parmesan and add a little extra panko and fresh herbs.

CHEESY CAULIFLOWER FRITTERS

Love cheese? Swap the Parmesan for grated pecorino for a sharper taste, or use cheddar for a milder, melty fritter.

GLUTEN-FREE CAULIFLOWER FRITTERS

Use gluten-free panko or breadcrumbs, and dust the fritters with rice flour or your favorite gluten-free flour. For more ideas, take a look at all my gluten-free recipes.

SWITCH UP THE FLAVORS

These fritters are easy to change up. One reader added onion and paprika and even fooled one of the kids into thinking they were potato pancakes!

The same reader suggested adding Italian seasoning so they taste a bit like arancini. You can also try a pinch of chili flakes or some lemon zest.

Can I freeze cauliflower fritters?

Absolutely, I do it all the time!

Bake the fritters first and let them cool completely. Transfer them to an airtight container, with a sheet of baking paper between each layer, and freeze for up to 1 month.

There's no need to thaw them. Reheat them straight from frozen in the oven at 200°C/400°F for 10-15 minutes, until hot and crispy again.

MAKE THEM AHEAD

You can make the mixture up to 1 day ahead. Keep it covered in the fridge, then shape and bake the fritters when you're ready.

Leftover baked fritters keep in an airtight container in the fridge for up to 3 days.

Reheat them in the oven or air fryer so they crisp up again, since the microwave makes them soft.

What to serve with cauliflower fritters

Serve them piping hot, plain as they are, with a squeeze of lemon on top.

Or even better, dip them in this marinara sauce. They're also great with a cool yogurt dip, like the one I serve with my sweetcorn fritters, or a bowl of creamy whipped ricotta.

For a healthy breakfast, serve them with poached, scrambled or soft-boiled eggs.

For a balanced meal, pair them with a big bean and quinoa salad or a summery burrata panzanella. When the weather turns cold, they're lovely next to a warm bowl of leek and potato soup.

Cauliflower fritters FAQ

DID YOU TRY THIS RECIPE?

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