This post is sponsored by Bob’s Red Mill. See below for more information.
Maybe on day I’ll stop sharing fritter recipes but probably not considering we eat them almost every week. This fall version features cauliflower, rolled oats, and a lovely sunflower cream sauce.
Fritters for every season
I love having fritter recipes for every season and almost every vegetable. There’s something very satisfying about a crisp patty, anytime of the year. These cauliflower ones are a bit on the wetter side, so be patient when you’re cooking. They need to set/be golden all the way before you try and flip.
Bob’s Red Mill Rolled Oats
When it comes to fritters, I usually alternative between breadcrumbs, flour, or oatmeal as a the bulk/binder help. I love using the oats though because it means these patties are gluten-free. I also always have Bob’s Red Mill Rolled oats on hand because of the amount of oatmeal and granola we eat in the house.
Of course, no fritter would be complete without a spread of some kind. While I usually go with hummus, I thought I’d share another one of my favorite options (that works well for this recipe and for a myriad of other recipes). This sunflower cream is delightful.
One caveat: the sunflower seeds do have a stronger flavor compared to cashews. I actually love it in this recipe with the cauliflower and herbs. You could, however, switch to cashews if you happened to have them on hand.
Serve this with:
Finally, I kept these simple by topping with a few microgreens but the fritters would also be delicious with a full salad or roasted vegetables on the side. I’ve also been known to serve with a side of marinated beans as well.
½ cup sunflower seeds
½ cup water
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill
1 cup Bob’s Red Mill rolled oats
3 cups cauliflower florets (see note)
¼ cup crumbled feta
2 large eggs
½ teaspoon baking powder
1 tablespoon curry powder
Pinch of salt
Oil, for frying
Flakey Sea Salt
- An hour before making this, soak the sunflower seeds in enough warm water cover by an inch.
- When ready to start, pulse the rolled oats and cauliflower together until the cauliflower is in small pieces. Add the feta, baking powder, curry powder, and salt; pulsing again to combine. Finally, add the eggs and pulse a few more times until the mixture comes together.
- Heat a large skillet over medium-low heat. Add enough oil to cover the bottom of the pan. Slightly wet your hands, take about ¼ cup of the mixture, shape into a patty and place into the pan. Alternatively, scoop the mixture with a spoon, slide into the pan, and press down with the back of the spoon.
- Cook the patties until the side is deeply golden. Carefully flip and repeat. If you try and flip too early, the patties will fall apart. Repeat with remaining mixture.
- While the fritters are cooking, drain the water from the sunflower seeds and place in a blender with ½ cup of fresh water, herbs, olive oil, lemon juice, and salt. Puree until smooth, adding a splash more water as needed to thin enough to blend.
- Serve the fritters with a spread of sunflower cream and top with the microgreens.
When I say three cups, it’s a mounded three cups which worked out to be about ½ head of medium cauliflower.
Keywords: cauliflower fritters
Disclosure: This recipe was created in partnership with Bob’s Red Mill. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.