Cauliflower Cheddar Fritters (Pancakes)

Crispy on the outside, cheesy on the inside. These cauliflower cheddar fritters are packed full of vitamins and are delicious.Cauliflower Cheddar Fritters (Pancakes)Ever since I began making cauliflower tots and cauliflower pizza my family has been in love with cauliflower. I’ve added it to our dinner routine in so many different ways but we just can’t seem to get enough!

I don’t mind the obsession at all, considering cauliflower is a super healthy vegetable and contains antioxidants and phytonutrients that can protect against cancer. It’s also high in fiber so it helps with satiety and weight loss. Hurry to healthy yummy food! So who’s complaining, right?! ????
Cauliflower Cheddar Fritters (Pancakes)To begin, boil the cauliflower for 8-10 minutes then process it in the food processor. This step can also be done by hand, to do this mince the cauliflower finely with a knife.
Cauliflower Cheddar Fritters (Pancakes)Next, combine the cauliflower with shredded cheddar, parmesan, eggs, breadcrumbs, and seasoning. Cauliflower Cheddar Fritters (Pancakes)Shape into patties and pan fry for 3-4 minutes on each side or until golden brown. cauliflower pancakes (4 of 15)Cauliflower Cheddar Fritters (Pancakes)Serve with a side of sour cream, ketchup, chipotle sauce, avocado sauce, or your favorite dipping sauce! They work well for breakfast, lunch or dinner! Cauliflower Cheddar Fritters (Pancakes) Cauliflower Cheddar Fritters (Pancakes)

3.69 from 16 votes

Cauliflower Cheddar Fritters (Pancakes)

Course lunch or side
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 patties
Author Layla


  • 1 head cauliflower or a 16 oz bag of frozen cauliflower
  • 1 cup shredded cheddar cheese
  • 1/4 cup parmesan cheese
  • 2 large eggs
  • 1 cup bread crumbs panko or italian, I used panko
  • 1/2 teaspoon italian seasoning optional
  • 1/2 tsp cayenne pepper more of less to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic or onion powder
  • olive or canola oil


  1. Cut cauliflower into florets and cook in boiling water until tender, about 8-10 minutes. Drain, then process the cauliflower in the food processor until it become the texture of rice. This can also be done using a knife.

  2. Combine the minced cauliflower, cheeses, eggs, breadcrumbs, and seasoning.

  3. Heat skillet to medium/high heat. Coat with oil (about 1/2 inch) Form cauliflower mixture into patties about 3 inches across.

  4. Cook until golden brown & set, about 3-4 minutes per side. Enjoy with sour cream or your favorite dipping sauce!

The nutrition facts below are per fritter. Cauliflower Cheddar Fritters (Pancakes) nutrition factsCauliflower Cheddar Fritters (Pancakes)
Cauliflower Cheddar Fritters (AKA Pancakes) #SKINNY #HEALTHY #LOWCARBCauliflower Cheddar Fritters (AKA Pancakes) #SKINNY #HEALTHY #LOWCARB


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    Joyce Duda

    Made these tonite,they were very tasty.


    What could you use instead of breadcrumbs to make this keto friendly?


      I would sub in almond/coconut flour


        Crushed pork rinds work well too.

    Nancy parker

    I made these tonight and they were delicious and addicting ! I did add an add’t 1/4 c of bread crumbs-used the Italian bread crumbs. And cooked them in coconut oil. They browned nicely and did not fall apart. Easy ! We dipped some in chili sauce and some in sour cream as we couldn’t decide! Would be good with green onion or bacon crumbled really small too!
    Thanks for sharing!

    sandra stefani

    Can you use frozen cauliflower?

      sandra stefani

      Never mind I reread the ingredients. 🙂


    They tasted good but completely fell apart in the pan. Its possible that draining with a cheesecloth and an extra egg would help.


    Yes, one more egg (3 total) Fry each side for 10 mins medium heat, and definitely 2 spatulas to help turn


    Made these tonight. The mixture was pretty quick to throw together but they took a very long time to cook properly. It was a real challenge getting the heat just right and not being able to turn them over to check them or they fall apart. I spent a good 1 1/2 hours slowly cooking them. (Although if not hot enough they don’t brown up) However the kids ate them and they tasted great so it was worth the 2 hours.

    David Watson

    I am new to cooking. I added three eggs and they turned out perfect. I used two spatulas to turn them over in my cast iron skillet.


    To everyone whose fritters are falling apart, here’s a little tip; maybe try cooking your cauliflower a little bit longer to make it soft and stick with your other ingredients. Hope that helps. 🙂


    I too had a problem with fritters falling apart. I think one more egg would help. I probably won’t make again, the flavor was bland. I also think more salt might help. It just wasn’t my favorite fritter.


    The pictures look wonderful. Please tell methe portion size, I didn’t see it listed. Thanks

    Susan H.

    I made these tonight for the first time and they were sooooooooo good! Even my husband who is skeptical of cauliflower and my three year old who is skeptical of everything gobbled them up. I am doing THM so used an almond flour “bread crumb” recipe but otherwise made directly as written. Definitely will be a staple for us! Oh, and my grocery store has bags of already riced cauliflower which made this recipe even easier. Thanks!


    I didn’t use bread crumbs or flour and they worked fine. They seemed a little sticky so I added more cauliflower and they were perfect. I haven’t tried them with flour, breadcrumbs or panko so I bet they are super crispy that way, but you can make them totally without any breading if you are avoiding white flour.


    One more egg makes a big difference and so does the level of heat on your stove and how long you fry it for! If yours are breaking apart, leave them in the pan longer- I found this to be the key and my fritters turned out looking just like the picture. This receipt is delicious!


    Really simple recipe, very tasty. I added an extra egg as advised by others. Cooked beautifully in my sandwich maker (AKA George Foreman grill) with almost no oil at all.


      Trish… how long did you cook them for in your GF??


    trying to stay away from fried items. do you think this would work baked? and how long do you think you would need to cook them for?


      I haven’t tried baking them but they should be good backed too. Be sure to grease the baking sheet well or use parchment paper so they don’t stick.


    I was shocked when my cauliflower averse daughter sent me this recipe and said “I’d eat this” – so I made them immediately – they were absolutely fantastic!!! I followed the recipe exactly with one substitution – my daughter also has an allergy to eggs – so I substituted 2 Vegan Eggs (brand name) – it’s about the equivalent of 1 cup of liquid and the texture, consistency and taste were perfect! Thanks for getting cauliflower back on the menu in our house!


      Yum, glad your daughter enjoyed them and thanks for the tips!


    To make these lower carb, I substituted the panko bread crumbs with 3/4 cup almond flour plus 2 tablespoons coconut flour, and added an additional egg. They held together a little delicately, but fried up nice and brown and held together nicely. No problem eating with your fingers and dipping them, no falling apart at all. They were absolutely delicious!


      Great idea! thanks for letting us know 🙂

    Ann Aura

    Bread crumbs – what can I substitute so it will actually be low carb and keto friendly?


      Try crushed pork rinds in place of bread crumbs.


      Maybe try crushed pork rinds? 🙂

    Monica Tetrault

    I knew as soon as I mixed everything together that I was going to have trouble with the patties falling apart. So I added am extra egg and some plain nonfat Greek yogurt and it helped everything stick together pretty well. Mine didn’t look as perfect as the ones pictured but for the most part they stayed together. The flavor was great!


    I just made these, and will make again! Taste like potato pancakes but easier to make! I added just a little bit of diced onion for flavor, and I added an extra egg to help them stay together since others said they had trouble. My only issue was mine came out a little dark, maybe too much heat? Hopefully can get more golden next time around 🙂 Anyway, great recipe, thanks very much!


    These were so disappointing. They taste really good, but they completely blew apart in the frying pan I think next time I’l put the mixture into a casserole dish and put it in the oven.


    Please don’t post these as low carb and then use 1 cup of panko. All of us Low carb folks think we can have this as written…when with Panko we cannot.


      Sorry about the confusing, you can use less panko if needed.


    These fritters are delicious, although I had a really hard time keeping them together so mine turned out really small and still are fragile. Any tips?


    I just made these, but keto-ified. I substituted the 1 cup breadcrumbs with a mixture of 1/4 cup flaxseed meal, 1/4 cup coconut flour, and 1 tbs. ground parmesan. They turned out so yummy, thank you for the recipe!


    The carb count seems way off to me if you’re using bread crumbs. 1 cup of breadcrumbs has 78 carbs. I love this recipe but want to be able to make it keto-friendly.


      Instead of bread crumbs I used pork rinds which you can grind up.


      78/24 servings is 3.25, so the carb count isn’t really off!


    I followed the recipe….and as good as it sounded….I could not get it to come out nearly as perfect.


    These are so stinking good!!!! I could have ate the entire batch by myself 🙂 Thanks for sharing this recipe.

    Sarah @Whole and Heavenly Oven

    These fritters are SO genius, Layla! I can think of so many awesome things to top these gorgeous little babies with! 🙂