Cooking Adventures: Cauliflower Fritters

Image: SkinnyTaste

So in my quest to get back to religiously following Weight Watchers Points, I found this recipe for Cauliflower Fritters on SkinnyTaste. And since I can’t eat potatoes (stupid allergy, body just doesn’t like them), I’ve really enjoyed substituting cauliflower as a potato-like substance. I’ve done mashed cauliflower, so onto cakes.

I love how they post the nutritional information:

Servings: 12 • Size: 2 fritters • Old Points: 2 pts • Points+: 3 pts 
Calories: 108.9 • Fat: 6.6 g • Protein: 3.8 g • Carb: 9.4 g • Fiber: 2.1 g    

The recipe calls for:

  • 4 cups steamed cauliflower (roughly chopped)
  • 2 cloves garlic, crushed
  • 1 cup whole wheat flour
  • 2 eggs
  • 1/2 cup Pecorino Romano
  • 1/4 cup parsley, finely chopped
  • 1/4 cup hot water
  • salt and pepper
  • 1/4 cup olive oil

I skipped out on the parsley, not a fan, and couldn’t find Romano at Kroger, so I went with this cheese blend that included it.

My biggest challenge is crushing the garlic cloves because I don’t have a garlic crusher. I managed to do a decent job, but it wasn’t the greatest.


In a large bowl, combine cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper. Add water so that batter becomes slightly more dense than pancake batter.

On medium-low heat, add 1 tbsp of oil in a 10 inch skillet coating bottom of the pan.Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time. Cook until golden brown, turn and cook another few minutes. Add a little more oil to the pan, and repeat with the remaining batter.

Makes 24 fritters. 

I didn’t make 24 fritters, so I’ll figure out where I went wrong next time. But all in all, for a cooking challenged person like myself, this was pretty easy to make. I made it a smidge bland, and since it tastes like potatoes to me, I think I’ll dip this in some ketchup! I had one more point to use, why not?

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