Crispy Cauliflower Carrot Fritters

This recipe comes from Click on the title to view the original recipe, including full instructions, nutritional information and useful notes.


  • 4 cups water or salt-reduced broth
  • 2 cups cauliflower florets
  • 1 cup matchstick-cut carrots
  • ½ cup all-purpose flour
  •  cup grated Parmesan cheese
  •  teaspoon cayenne pepper (optional)
  • 2 green onions, thinly sliced
  • 1 egg, lightly beaten
  • 2 tablespoons olive oil
  • Salt & pepper to taste


  1. Combine the water, cauliflower, and carrots in a medium saucepan and bring to a boil. Cook for 4 minutes, then drain well. Place the cauliflower and carrots on a few layers of paper towels and pat dry. Transfer to a cutting board and finely chop.
  2. Place the chopped veggies in a large bowl; add flour and stir to coat. Fold in the cheese, salt, pepper, green onions, and egg.
  3. Heat the olive oil in a large skillet over medium-high heat, swirling to coat. Put the fritter mixture into the skillet ¼ cup at a time, using a spatula to flatten each fritter into shape. Cook until golden brown, about 4 minutes, then carefully flip over and cook for about 4 minutes more. Transfer to a paper towel-lined plate to absorb excess oil if needed.
  4. Serve with Smokey Garlic Aioli (optional, follow link to original recipe for recipe instructions)

See original recipe at for more detailed notes, nutritional information and more!

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