Crispy cauliflower mini fritters with curry sauce make a delightful snack, appetizer, or party bite. You can fry them for maximum crispiness or bake them for a lighter option. Both methods yield tasty results.
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Hello, food lovers! Thank you so much for your support — I appreciate every share and comment. Today’s recipe is for golden, crunchy cauliflower mini fritters served with a simple curry dipping sauce. They’re cheesy, satisfying, and a clever way to add vegetables to meals that both kids and adults enjoy.
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These mini fritters are essentially thick cauliflower pancakes filled with mozzarella, parmesan, and ham or bacon (optional). They’re great as an appetizer, party snack, or a vegetable-forward side. You can pan-fry them for a crisp crust or bake them for a lighter finish.
How to get your kids (& adults) to eat more veggies?
Adding vegetables into familiar dishes is often the easiest tactic. Incorporate cauliflower into fritters, meatloaf, or pancakes so the veggies blend with flavors they already like. Over time, kids (and adults) become more accepting of vegetables when they’re part of a tasty, comforting dish.
How to make mini fritters
Main ingredients for cauliflower mini fritters
- Cauliflower
- Potatoes
- Onion
- Ham or bacon (optional)
- Mozzarella and Parmesan
- Eggs
- Seasoned bread crumbs
- All-purpose flour
- Salt and pepper
Cook cauliflower florets & potatoes
Wash and trim the cauliflower into florets and peel and cube the potatoes. Bring a large pot of salted water to a boil and cook cauliflower and potatoes together for 10–20 minutes, or until tender. Drain well and transfer to a large bowl or the pot for mashing. Mash the mixture with a potato masher and set aside to cool slightly.
In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Sauté the chopped onion for 2–3 minutes until golden, then add cubed ham and cook until lightly browned. Remove from the heat and add the onion and ham to the mashed cauliflower and potatoes.
Mix it all together
Add shredded mozzarella and parmesan, eggs, breadcrumbs, flour, and salt and pepper to the mashed vegetables. Stir until everything is evenly combined. If you like additional seasonings, garlic powder, celery salt, or a pinch of paprika work well.
Use an ice cream scoop or spoon to portion the mixture into balls about the size of a ping-pong ball, then gently flatten each into a mini patty about 1/2 inch thick. Coat each patty in seasoned breadcrumbs for a crunchy exterior.
Frying option for mini fritters
Heat a large skillet over medium-high heat with enough vegetable oil to shallow fry. Fry the fritters 3–4 minutes per side, or until golden brown and crisp. Work in batches and avoid overcrowding the pan. Drain on paper towels to remove excess oil and serve immediately with curry sauce and arugula.
Oven baked option for mini fritters
Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper. Arrange the fritters on the sheet and bake for about 20 minutes, or until the breadcrumb coating turns golden and crisp. Serve warm with curry dipping sauce and arugula.
Curry sauce
A simple curry mayonnaise makes a great dipping sauce. Mix 2 teaspoons curry powder with 1 cup mayonnaise, 1 tablespoon fresh lemon juice, and salt and pepper to taste. Adjust the seasoning to your preference — add a dash of hot sauce for heat or swap curry for smoked paprika or another spice if you prefer.
How to store leftovers
Store cooled fritters in an airtight container lined with paper towel to absorb moisture. Refrigerate up to 5 days. Reheat in the oven to preserve crispness; reheating in the microwave is faster but will make them softer.
More appetizers
- Roasted beets with goat cheese salad
- Tomato and mozzarella appetizer
- Best guacamole ever
- Avocado devilled quail eggs
- Vietnamese Spring Rolls
CAULIFLOWER MINI FRITTERS
Julia
Pin Recipe
Equipment
- Large skillet
Ingredients
- 1 head of cauliflower washed and cut in florets
- 2-3 medium potatoes washed, peeled and cut in small cubes
- 1 small onion peeled and chopped
- 1 1/2 cups ham, cubed
- 1 cup mozzarella, shredded
- 1/2 cup parmesan, shredded
- 2 large eggs
- 1 cup seasoned bread crumbs +1 more cup for coating
- 1/2 cup all-purpose flour
- Salt and pepper
- 1 cup vegetable oil for frying
- 2 cups arugula leaves for garnish
Curry sauce
- 2 tsp curry powder
- 1 cup mayonnaise
- 1 tbsp fresh lemon juice
- Salt & pepper to season
Instructions
- Bring a large pot of salted water to a boil and cook cauliflower and potatoes for 10–20 minutes, or until tender.
- Drain and transfer to a large bowl. Mash with a potato masher and set aside to cool slightly.
- Heat 1 tbsp vegetable oil in a large skillet over medium heat. Sauté the chopped onion 2–3 minutes until golden, then add cubed ham and cook until lightly browned. Remove from heat and stir into the mashed vegetables.
- Add cheeses, eggs, breadcrumbs, flour, salt, and pepper. Mix well. Portion the mixture into balls and flatten slightly into mini patties. Coat in seasoned breadcrumbs.
Frying option
- Heat the skillet with vegetable oil to medium-high and fry fritters 3–4 minutes per side until golden. Drain on paper towels and serve immediately with curry sauce and arugula.
Oven baked option
- Preheat oven to 350°F (177°C). Place fritters on a parchment-lined baking sheet and bake about 20 minutes, until golden and crispy. Serve warm with curry sauce and arugula.
Curry sauce
- Combine curry powder, mayonnaise, lemon juice, salt, and pepper in a small bowl. Mix and adjust seasoning to taste.
Notes
- If you don’t like cauliflower, broccoli makes a good substitute.
- To keep the recipe vegetarian, omit the ham or bacon.
- See the baked option in the instructions for a lighter version.
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