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Cauliflower Fritters (Like Hash Browns!)

Change up your breakfast routine by making these crispy cauliflower fritters, or as I like to call them, guilt-free hash browns! Low carb, keto, and gluten free.

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 servings
Calories 440 kcal

Ingredients

  • 10 ounces cauliflower florets (roughly half a large head)
  • 2 ounces shredded cheddar cheese (roughly 2/3 cup)
  • 1 ounce blanched almond flour (roughly 1/4 cup)
  • 2 large eggs
  • 1 scallion thinly sliced
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Using a food processor or box grater, grate the cauliflower florets. In a bowl, stir with salt until well-mixed.
  2. Using a nut milk bag or cheese cloth, squeeze moisture from the grated cauliflower, discarding about 3/4 cup of liquid.

  3. In a bowl, combine the cauliflower mixture with cheese, almond flour, eggs, and pepper, stirring until well-mixed.
  4. Heat a wide pan over medium heat for a few minutes or until hot. Spread butter on the pan as it melts.
  5. For thick patties (shown in photos): Scoop about 1/4 cup of the cauliflower mixture onto the hot pan and flatten with a spatula to form a 3-4 inch patty. 
    For thin patties: Use only 2-3 tablespoons.
  6. Cook until the bottom is crispy and golden brown, about 5 minutes, then carefully flip to cook the other side. Transfer to a paper towel lined plate to drain.
  7. Repeat until all of the mixture is used up, working in batches as needed. I usually cook about 3-4 patties simultaneously on a pan.
  8. Serve and top with scallions.

Nutrition Info

This recipe yields 5 g net carbs per serving (2-3 thick fritters or 1/2 of recipe).

Nutrition Facts Per Serving
Calories 440  
Total Fat 36g 55%
   Saturated Fat 16g 79%
   Trans Fat 0g  
Cholesterol 256mg 85%
Sodium 1020mg 43%
Potassium 90mg 3%
Total Carb 10g 3%
   Dietary Fiber 5g 20%
   Sugars 4.5g  
Protein 22g  
Vitamin A 21% · Vitamin C 100% · Calcium 36% · Iron 9%