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Gluten Free Cauliflower Fritters

Gluten Free Cauliflower Fritters

Gluten Free Cauliflower Fritters

So, the Super Bowl is in New Jersey this year. I live in New York, not too far from New Jersey, not too far at all. But apparently the media keep referring to it as the “New York Super Bowl” anyway, which has got to be really making New Jerseyans a bit mental. Poor New Jersey. It can’t catch a break these days. At least the State will get a ton of tax revenue, though, right? The least we can do is eat well on Sunday. And since I’m mostly just in it for the food, that works out really well for me. These gluten free cauliflower fritters are an excellent addition to any Super Bowl finger food spread. They take a bit of time, but it’s easy to do it all in stages. I’ll show you how.

Gluten Free Cauliflower Fritters

You can use whatever dipping sauce you like. These are not spicy little fritters, so it’s nice to have a dip with some real flavor. My dipping sauce is a little something I like to call Better Than Thousand Island Dressing. (It’s the same sauce I made for those Crispy Fried Onions around Thanksgiving.)

Gluten Free Cauliflower Fritters

We’ll be “ricing” some cauliflower. Stop rolling your eyes and hear me out! The whole trend of using cauliflower as “rice,” which leads directly to making cauliflower pizza, is something I resisted mightily. We’re talking major eye rolls, perhaps because I love real gluten free pizza (turn to page 186, please) so much and didn’t want to ruin it for myself or for anyone else. If I did, what would I serve for dinner to my family every Friday night?? But then I made it because well I just broke down, and if it’s too cliché to say that I see the light, then ignore me completely. But I see the light. It’s really good. I like to “rice” the cauliflower ahead of time (like, days ahead of time—I tend to do a couple heads at a time and then freeze it and defrost as needed) since it involves using a food processor and I hate that. But it’s totally food processor-worthy. And if you know me at all that is certainly saying something.

Gluten Free Cauliflower Fritters

I’m not sure if it’s a super food or not, and that whole concept always seems like a bill of goods to me, but it’s delicious and it’s a vegetable and all 3 of my children (+ my husband) will eat it greedily. Score.

Gluten Free Cauliflower Fritters

It dresses up a Super Bowl party, too. Which isn’t half bad.

Am I the only one who was hoping the weather for Sunday was going to be cold enough that they would change kickoff to earlier like they said they would? Probably. I’m no night owl, that’s for sure.

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Prep time: Cook time: Yield: 12 fritters

Ingredients

FRITTERS
1 large head raw cauliflower (to yield about 12 ounces “riced”)

3 eggs (180 g, out of shell) at room temperature

3 tablespoons chopped fresh flat-leaf parsley

1 ounce finely grated Parmigiano-Reggiano cheese

8 ounces Asiago cheese, grated (can use another semi-hard cheese)

Vegetable oil, for frying

1/3 cup (about 45 g) cornstarch

1/2 to 3/4  cup fresh Panko-style gluten free bread crumbs

DIPPING SAUCE
1/2 cup (114 g) plain yogurt

2 tablespoons mayonnaise

2 tablespoons tomato ketchup

1 tablespoon freshly-squeezed lemon juice

1/8 teaspoon kosher salt

1 teaspoon smoked Spanish paprika

Directions

  • Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

  • First, “rice” the cauliflower. Slice all of the florets off of the cauliflower, rinse them thoroughly, and pulse them in a food processor until they are the texture of short-grain cooked rice. Place the riced cauliflower in a large, microwave-safe bowl (or a medium, heavy-bottom lidded stockpot), add about 2 tablespoons water and cover tightly with plastic wrap (or the stockpot lid). Cook on high for 3 to 4 minutes (or over medium heat for about 5 minutes) until the cauliflower is more tender but still firm. Uncover the bowl or stockpot, and allow the cauliflower to cool until no longer hot to the touch.

  • Transfer the cooked and riced cauliflower to a large tea towel or cheese cloth, gather the towel or cloth tightly around the cauliflower and wring out all of the moisture. There will be more moisture than you expect. Keep wringing until the cauliflower is clumped and mostly dry. Set it aside.

  • To a large mixing bowl, add 2 of the 3 eggs and beat well. Add the riced and dried cauliflower, parsley, Parmigiano-Reggiano cheese and Asiago cheese, and mix to combine. The mixture may seem somewhat dry, but will hold together when pressed. Roll the cauliflower mixture into balls about 1 1/2-inches in diameter, pressing the mixture as firmly together as possible. You should have about 12 balls. Set up a dipping station with three flat bowls. In one bowl, place the cornstarch. In a second, place the remaining egg, beaten with 1 tablespoon water. In the final bowl, place the bread crumbs. Roll each ball in the cornstarch, then the egg wash, and finally the bread crumbs, and place it on the prepared baking sheet.*

    *Make-ahead Note: The fritters can be made ahead of time up to this point, and frozen in a single layer on a baking sheet until solid, then transferred to a sealed container and kept in the freezer. Defrost overnight in the refrigerator in a single layer on a baking sheet or other flat surface before continuing with the recipe.

  • Place about 1 inch of oil in a large, heavy-bottom skillet, and place the skillet over medium-low heat. Once the oil is rippling, press the breaded balls firmly between your palms to create a patty about 1/2-inch thick, and place in the oil. Do not crowd the patties in the oil. Cook for about 2 minutes on each side, or until lightly golden brown and beginning to firm up. Place each on paper towels to drain briefly, then return to the prepared baking sheet, placing each fritter about 1 inch from the next. Repeat with the remaining fritters. Place the baking sheet in the center of the preheated oven and bake for 10 minutes, or until beginning to sizzle on the bottom. Remove from the oven, and serve after allowing them to set for about 5 minutes.

  • To make the dipping sauce, combine all of the ingredients in a medium-size bowl and whisk until smooth. Adjust the sauce to taste. The dipping sauce can be made up to 2 days ahead of time, covered and stored in the refrigerator. Serve at room temperature.

Love,
Me

 

P.S. Remember your copy of Gluten Free on a Shoestring Bakes Bread! It means more to me than you know.

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  • Donia Robinson

    If you don’t mind a little less perfection in the result (a few bigger pieces here and there), it doesn’t take much time to grate an entire head with the box grater. My trick when grating anything is to do it in the kitchen sink (into a bowl). Then, if anything goes flying, the sink catches it.

    Sigh. I do love Detoxinista, but I don’t recall seeing a cheese-free version of the crust. But without being able to eat cheese on the top (without bad consequences), cheese-free pizza seems like “what’s the point?” I miss dairy so much!

    • Nope, it relies heavily upon cheese, Donia. Sorry!
      Sounds interesting, to grate it with a box grater. Too bad I do need perfection, since I foolishly take pictures of my food. But for a normal human being, that sounds like a great option. You know I’d love to avoid that food processor. ;)

      • Jennifer S.

        I still don’t even know how to use my food processor. :|

        • Donia Robinson

          What??? Mine is old-school, I guess, but I have two speed options (on and pulse) and three blades. It’s got less settings than our toaster! Email me and tell me your hangup. It’s a great tool!

      • Donia Robinson

        Well surely you’re going to make these fritters again and not photograph them, right? ;)

        • Probably not for a long time, believe it or not. I had to make them a few times to get the recipe just right, so now that it’s up… probably not. Onward!

  • Abby

    These look amazing. I love knowing there are so many great GF meals out there for me.

  • John Lachett

    Yum. Yum. Yum. I can’t WAIT to make these! I’m gonna whip up a batch of “fake” campfire sauce as well as your sauce for dipping! Hmm…I also wonder if a little old bay would give them a “crab cake” taste….and then I could use tarter sauce for dipping! Or Cocktail sauce! And serve it on a Paleo roll!! ACK!! SO MANY OPTIONS!!!!!!!
    Your GFF,
    John L

    • Old Bay would be awesome in these, John. No doubt. Oh I do love tartar sauce. Go for it!

  • Jennifer S.

    These look super yummy! I need a bigger freezer!!!
    Thank you for the dipping sauce recipe!!!! I make my own tartar sauce and then 1000 island from the tartar sauce -very similar to yours but with lots of chopped pickles cause that’s how the Sasse’s roll…. I like your version too for the more sophisticated times… “For parties with ladies,” my youngest would say….

    • I often chop cornichons and put them in the dressing, but for some reason left them out this time. I guess I thought there was already so much going on flavor-wise! How cute is “for parties with ladies”?

  • MIchelle

    These look so delicious- what a creative idea!

  • lunaKM

    Just a funny typo in your Directions: Cook for about 2 inches on each side….

    • Oh lunaKM I absolutely laughed out loud at that. It was such an obvious mistake that I was inclined to keep it in since it’s so funny, but I wouldn’t want anyone to be confused. Thanks for pointing that out!

      • Jennifer S.

        Um now – you know who really reads everything!! :)

  • Anneke

    So, first of all, I knew I would be making these babies just from reading the title, cause they will be awesome! Second, you know how much I love the words “freeze ahead of time.” And then there was the nifty “cook for about 2 inches on each side” typo, that made me smile. On the other hand, there is the cleaning of the food processor . . .

    • I fixed the typo! But I almost wish I didn’t have to. Hysterical.
      Yup. Make-ahead is pretty key, Anneke. :)

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  • Ariane

    I am trying to make these but got thrown off when I saw “add the riced and dried cauliflower”… when do we dry it? My oven is preheating, but I’m not sure how long to cook it in the oven for? Thanks!

    • Ariane, a closer reading of the recipe will give you all those answers.

      1. Step 3 states: “Transfer the cooked and riced cauliflower to a large tea towel or cheese cloth, gather the towel or cloth tightly around the cauliflower and wring out all of the moisture.”

      2. Step 5 states: “Place the baking sheet in the center of the preheated oven and bake for 10 minutes, or until beginning to sizzle on the bottom.”

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