This is a quick stovetop recipe for making cheesy breakfast fritters using fresh or frozen cauliflower rice. These low carb patties are crispy and savory, reminiscent of hash browns.
- 2.5 cups cauliflower rice (Note 1)
- 2/3 cup shredded cheddar cheese
- 1/4 cup
almond flour(Note 2)
- 2 large eggs, unbeaten
- 1 scallion, thinly sliced
- 2 tablespoons butter
- 1/2 teaspoon table salt
- 1/4 teaspoon ground black pepper
- Cook Cauliflower Rice: Cover and microwave cauliflower rice until fully cooked and softened, about 4 minutes for fresh cauliflower, or 5 minutes for frozen cauliflower (Note 3). Let cool for 5 minutes or until steaming subsides.
- Cook Fritters: Spread butter on large pan (Note 5) over medium heat until melted, a few minutes. Use 1/4-cup measuring cup (Note 6) to scoop cauliflower mixture and overturn onto hot pan, immediately using spatula to flatten into 3 to 4 inch patty. Repeat until pan cannot hold any more in single layer, about 4 fritters. Cook each fritter until bottom is crispy and golden brown, about 5 minutes, then carefully flip with spatula to cook other side, another few minutes. Transfer to paper towel lined plate to drain. Repeat with second batch or until mixture is used up.
|Makes 2 Servings|
|Amount Per Serving (3 to 4 fritters):|
|Calories 440 (73% from fat)|
|Total Fat 36g||55%|
|Saturated Fat 16g||79%|
|Net Carb 5g|
|Total Carb 10g||3%|
|Dietary Fiber 5g||20%|
Very easy, light & tasty! Did not have to drain cauliflower. Option: instead of making individual fritters, might also want to toss all in pan & just cook as if it was a pan full of hash browns.
Followed directions, left out scallions, used my hand grater over a bowl, let sit for about 10 minutes, got about 1/2 cup of liquid squeezed out by hand. Made the thinner version to have more servings, takes about 2-3 minutes to cook. Used canola oil instead of butter to cook with. Smells awesome! Much healthier version of “hashbrowns” and I love hashbrowns! Cant wait to try one!
I am eager to try this recipe! One question, though…have you used a mini waffle maker to cook them?
I haven’t. Let me know if you try that!
They were yummy! They DO taste like hash browns!!
I made thin ones and thick ones today, but my husband found them boring. I will try Gruyere cheese next time and will add a tiny bit of bacon. Otherwise it’s a great recipe.
I made this with thawed frozen Cauliflower rice. It was wonderful! I will be making this a regular dish at my house.
I made these and they were delicious. My husband tried them and liked them. Guess this will be on my menus often.
These are fantastic especially if you are craving hashbrowns. I used my mini griddle and it worked great!
Do the make-ahead fritters crisp up when reheated in the frying pan?
Yes, they should, especially if you add a bit of oil to the pan while reheating them.
Thanks! I will give that a try for a brunch.
Have you ever tried putting this in a muffin pan and bake them?? Maybe 400 degrees, for 25 minutes?
I haven’t, but I think that would work well!
How does it taste baked in a muffin pan? Did you try making it that way?
How do you think this would work in an air fryer?
Can you use coconut flour in place of almond flour? I know it’s not the same amount as coconut flour absorbes a lot more liquid. Maybe 4-6 Tbsp to start?
As you mentioned, coconut flour is a lot more absorbent, so I would use less not more. Since the recipe calls for 1/4 cup (4 tablespoons) of almond flour, I would start with 2 tablespoons of coconut flour. Keep adding more until the mixture looks cohesive and not falling apart. Hope that helps!
Thinking about throwing this into my dash waffle maker. Will experiment this weekend.