Cauliflower Fritters

Ingredients

• 2 cups riced cauliflower
• 4 large eggs
• 1 cup shredded cheddar cheese
• 1 whole scallion, minced
• 1/2 cup fresh parsley, minced
• 1/2 cup almond flour
• 1 tablespoon arrowroot powder
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried red pepper flakes
• 6 tablespoons olive or avocado oil

Instructions

1. 1

   --- Instructions ---

2. 2

   Place riced cauliflower on a paper towel (use 2-3 paper towels so that you can spread it in an even layer) and allow the excess water to release from the cauliflower for at least 1 hour prior to making your fritters.

3. 3

   Whisk eggs in a bowl with shredded cheese and then gently add remaining ingredients (including the cauliflower) except the oil, which will be used for frying.

4. 4

   Form 6 patties with your hands and set aside.

5. 5

   The patties will feel a bit loose, so press them firmly with your hands until they feel as firm as possible and carefully set on a plate until ready to fry.

6. 6

   Heat a skillet up to medium-high heat with about 2 tablespoons of the olive or avocado oil and fry 2-3 fritters at a time, for about 3-4 minutes per side.

7. 7

   Be careful not to burn, and rotate your skillet around every minute or so to ensure each fritter is cooked evenly.

8. 8

   Remove cooked fritters from the skillet and repeat the process, adding olive oil to the skillet and frying 2-3 fritters at a time (you may want to rinse your skillet in between fritter batches, but this step is not mandatory).

9. 9

   Serve immediately with your favorite Keto-friendly dip, such as full-fat sour cream with freshly minced herbs mixed in, storing any leftovers in the fridge for up to 5 days.