Keto Cauliflower Fritters Recipe
Cook Time: 10 Minutes
Phase: Phase 2
0 1/2 head, medium (5-6" dia) Cauliflower
0 1/3 cup Total 2% Greek Yogurt
2 tbsp Bob's Red Mill Organic Coconut Flour (2 tbsp serving)
0 1/2 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
0 1/4 tsp Salt
0 1/4 tsp White Pepper
0 1/4 tsp Cumin
0 1/4 tsp Coriander Seed
0 1/8 tsp Nutmeg (Ground)
3 large Egg White
1 tablespoon Olive Oil
- Boil salted water in a medium pot. Add cauliflower and cook 3 minutes. Drain water and dry on a kitchen towel until cool enough to touch then puree in a food processor until finely chopped.
- Add the yogurt to the food processor along with the coconut flour, baking powder, salt, pepper, cumin, coriander and nutmeg. Process 1-2 times until combined.
- Add the egg whites to the bowl of a stand mixer or use a handheld mixer to whip the egg whites (add in 1/8 tsp lemon juice or cider vinegar to help with whipping) to stiff peaks. Fold egg whites into cauliflower mixture in 3 additions.
- Place a non-stick skillet over medium-high heat and heat the oil until it shimmers. Drop cauliflower mixture by tablespoonfuls onto the skillet; space about 1 inch apart for best results. Cook for 1-2 minutes on each side until puffed and golden. Serve warm or cold. 1 serving is 1 fritter. Makes 12 fritters.
Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.