Riced Cauliflower Fritters
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A Note from Feedfeed
Meet your new favorite side dish! We used Cascadian Farm Riced Cauliflower Blend with Roasted Sweet Potatoes and Kale to make these quick & easy fritters. Paired with a herby yogurt sauce, these make a great side dish or appetizer. The best part? You can stash the whole batch in the freezer and defrost them one at a time for a quick & easy meal on the go.
Watch how we made them here!
To see more recieps inspired by Cascadian Farm, click here!
- Recipe Card
Recipe Card
For the Fritters:
ingredients
- 1 (12 ounce) bag bag Cascadian Farm Organic Rice Cauliflower Blend with Roasted Sweet Potatoes and Kale
- 2 eggs
- 1/4 cup plus 2 tablespoons grated Parmesan cheese
- 1/4 cup all purpose flour (can be gluten free, if needed)
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- Olive oil, as needed, for frying
For the Yogurt Sauce:
ingredients
- 1/2 cup full fat greek yogurt
- 1 tablespoon lime juice
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon chopped cilantro
- Toppings: Smoked Salmon (optional, for serving)
Method
Step 1
Steam the Cascadian Farm Organic Rice Cauliflower Blend with Roasted Sweet Potatoes and Kale according to microwave instructions on the bag. Let cool for at least 5 minutes.
Step 2
Once cool add to a large bowl and stir in the eggs, Parmesan, salt and pepper. Mix until well combined.
Step 3
Sprinkle the flour over the cauliflower mixture and stir gently until well distributed.
Step 4
In a large skillet add enough olive to cover the bottom of the pan and heat to a shimmer. Add 2 tablespoons of the fritter batter to the skillet, flattening the mounds with the back of a spoon. Cook for about 3 minutes per side, or until golden brown.
Step 5
Place fritters on a sheet pan lined with a cooling rack to let cool slightly and let any excess oil drip off.
Step 6
Meanwhile, mix yogurt, lime juice, salt, pepper, and cilantro in a small bowl and stir until combined.
Step 7
Serve the fritters with the yogurt sauce and smoked salmon (if desired). Once completely cool, leftovers can be stored in a airtight container or freezer-safe bag in the fridge for up to three months.
Step 8
To reheat, place in the 350˚F oven for about 10 minutes.