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Baked Cauliflower Fritters

Course: Main course/ Appetizer
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ditch the deep-fryer in favour of these healthier and easy-to-make crispy patties – These light Baked Cauliflower Fritters are a delicious vegetarian and dairy-free dinner option and are ready in less than 30 min!
Print Recipe


  • 300 g cauliflower florets steamed
  • 1 egg white
  • 1 garlic clove finely minced
  • a bunch of fresh parsley and basil leaves chopped
  • ½ cup panko breadcrumbs
  • ½ cup Parmesan cheese optional
  • sea salt and pepper to taste
  • all purpose flour for dusting
  • Extra-virgin olive oil for spraying or frying

To serve:


  • Preheat oven to 200°C/395°F.
  • In a large bowl or food processor, mix together panko, fresh parsley/basil, minced garlic and Parmesan if using. Season with salt and pepper.
  • Fold in the tender cauliflower florets and egg white and mix all the ingredients until you have a dense mixture. Add in more panko if too wet, or an extra egg if too dry. Adjust seasoning.
  • Form small patties with your hands and lightly dust with flour.
  • Spray with olive oil on both sides and place on a baking sheet lined with parchment paper.
  • Bake in the oven for 10 min of each side, or until crispy and golden-brown.
  • Serve the fritters piping hot, and enjoy plain, or with a squeeze of lemon on top and optional marinara sauce on the side.


Recipe originally posted in April 2016 and updated with more info.