If you are on a gluten-free diet, fried foods are usually on the do-not-eat list. Not to mention that fried foods aren’t recommended for anyone in excess. But who doesn’t love a crispy, salty nosh now and then? I know I do!
For me, these gluten-free Curried Cauliflower Fritters always hit the spot when I’m craving a little indulgence. They are made with roasted cauliflower and held together with eggs, brown rice flour and tapioca starch. Cauliflower makes for a great addition to any meal instead of rice, bread or pasta. Cauliflower is higher on the carbs than other vegetables, but a healthier choice as it is a whole, unprocessed food and is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6.
Now, just because these little bites are gluten-free doesn’t mean they lack flavor. They’re perfectly seasoned with a combination of curry, cumin and turmeric powder, but you can adjust the seasonings to suit your tolerance for spice. I like to finish them with a sprinkle of sea salt while they’re still hot.
Instead of dousing the fritters in vegetable oil, I pan fry them in organic coconut oil. The result is moist on the inside, crisp on the outside and healthier than most fried foods. They make for an easy appetizer your guests will rave about! Or make a double batch and put some in the freezer for an easy side dish to a meal later.
I hope you enjoy them as much as I do!
PRINTER FRIENDLY RECIPEPrint
A gluten-free way to add a little indulgence into your diet! Perfect for when you’re craving something crispy and salty (without the adverse effects of most fried foods).
- 1 head cauliflower, cut into florets, about 5–6 cups
- 2 Tbsp. olive oil
- Sea salt
- 2 large eggs
- 1 Tbsp. brown rice flower
- 1 Tbsp. tapioca starch
- 2 Tbsp. mayonnaise
- 1 garlic clove, minced or grated with a zester
- 2 tsp. curry powder
- ½ tsp. cumin powder (or 1 tsp. if you like spice)
- ½ tsp. turmeric powder
- 1 Tbsp. chopped fresh parsley or cilantro
- 3 Tbsp. Coconut oil (plus more as needed)
- Preheat the oven to 415° F (or 400° F if using a convection oven).
- Place the cauliflower on a parchment-lined baking sheet. Season with olive oil and ½ tsp. salt. Toss well and place in the oven for 10 minutes. Flip the florets with a spatula and cook for another 10 minutes. Remove from the oven when they can be pierced with a fork, but are still firm. Let cool for a few minutes.
- Place the cauliflower in the bowl of a food processor. Add the eggs, flour, starch, mayonnaise, garlic, spices and parsley. Season with ¼ tsp. salt and pulse until the mixture is coarsely ground.
- Transfer the mixture to a large bowl and give it a good stir to make sure it’s well incorporated. Cover and place in the refrigerator for 30 minutes. Carefully strain out some of the liquid.
- Heat 3 Tbsp. coconut oil in a sauté pan over medium-high heat until a drop of flour sizzles in the oil. Using a tablespoon measure, scoop out the chilled mixture (draining any excess liquid against the side of the bowl), form a ball and drop it into the pan. Continue with the remaining mixture (in batches), working quickly to ensure even cooking. Smooth out each fritter with the back of a spoon so that it looks more like a patty than a “ball.”
- Fry until golden brown, about 2 minutes. Flip and gently press down on the fritter with a spatula. Fry another 2 minutes or until golden brown on the other side. Add more coconut oil between batches, as needed.
- Transfer to a paper-towel lined plate or baking sheet. Sprinkle with salt while hot, if desired.
Cooking Tip: I place the mixture in the refrigerator for about 30 minutes to firm up before going to the frying pan. The mixture will still be a bit loose but the fritters come together as they heat up.