Cauliflower Fritters with Za’atar & Sumac

Cauliflower fritters were a staple in my mom’s kitchen—crispy, golden, and packed with flavor from za’atar and sumac. Cauliflower is a beloved vegetable in Mediterranean cooking, and my mom always found creative ways to use it. While she made these spiced fritters often, my dad preferred his cauliflower simply fried, no extras. If you love cauliflower too, don’t miss my Cauliflower Broccoli Salad, Roasted Cauliflower with Tomatoes & Feta, or Whole Roasted Cauliflower with Tahini Sauce. But today, let’s bring back a classic with a flavorful twist!

Ingredients for Cauliflower Fritters

• Cauliflower florets:  The star of the recipe! Light, tender, and perfect for soaking up all the flavors.

• Eggs: These help bind everything together, giving the fritters a rich, fluffy texture.

• Green onions:  Use both the white and green parts for fresh, sharp flavor and a touch of color.

• Fresh parsley: Adds a burst of brightness and that signature Mediterranean herbal note.

• Za’atar & Sumac:  This bold duo adds the perfect Mediterranean flair: za’atar brings an earthy, herby depth, while sumac adds a tangy, lemony pop that brightens each bite.

• Garlic (optional): For a bit of extra punch, feel free to skip it if you prefer a milder taste.

• All-purpose flour: Helps give structure to the fritters. Start small and adjust to get the right consistency.

• Baking powder:  A little lift makes the fritters light and airy instead of dense.

• Olive oil:  Used for pan-frying; adds richness and that classic Mediterranean depth.

• Lemon juice & extra sumac (for serving):  A squeeze of lemon and a final sprinkle of sumac take these fritters over the top!

How to Prepare Cauliflower for Fritters

Here’s how I prep cauliflower to get that perfect texture—soft but never soggy! It makes all the difference for crispy, flavorful fritters.

•  Trim & Cut: Start with a whole cauliflower. Remove the leaves and core, then cut it into small florets. I like to keep a mix of finely chopped pieces and a few chunkier bits for extra texture.
•  Blanch, Don’t Boil: Bring a large pot of salted water to a gentle boil. Add the cauliflower florets and cook for 3 to 4 minutes—just until they’re slightly tender. You don’t want them mushy.
•  Ice Bath: Immediately transfer the florets to a bowl of ice water. This stops the cooking and helps preserve texture.
•  Dry Well: Spread the cauliflower out on a clean kitchen towel or paper towels and pat dry thoroughly. This step is key to avoiding soggy fritters.
•  Chop: Roughly chop the cooled, dried cauliflower. A mix of small and slightly larger pieces creates a great bite and keeps the fritters interesting.

Tips for Perfect Cauliflower Fritters

Let’s talk real kitchen talk—because fritters can go from crispy and delicious to why-is-this-falling-apart fast. Here are my go-to tips to help you avoid the common mistakes and get them just right:

• Egg-to-Flour Balance: If your batter feels too runny, your fritters might fall apart. If it’s too thick, they’ll feel doughy. I usually start with 5 eggs and add the flour gradually, just enough to bind everything. Use a spoon and test the texture—it should hold together but still feel soft.
• Don’t Skip the Baking Powder: That tiny bit of baking powder helps lighten the fritters. Without it, they can feel too dense. It’s subtle but makes a difference!
• Use a Large Spoon—Or Go Bite-Size: like using a big serving spoon to scoop generous portions into the pan, because who doesn’t love a hearty fritter? But if you’re making these for a party or mezze platter, you can definitely use a smaller spoon to create bite-sized fritters.
• Olive Oil + Medium-High Heat = Golden Crispy Edges: Too hot and they’ll burn. Too cold and they’ll soak up the oil. Medium-high heat is the sweet spot. I always do a test fritter first.
•  Don’t Crowd the Pan: Give each fritter space to breathe so they crisp up properly—otherwise, they steam and go soft.
•  Drain on a Towel: Once cooked, place them on a paper towel to remove excess oil. It keeps the outside crispy and light.

How to Serve These Cauliflower Fritters

These crispy fritters are amazing straight out of the pan, but I highly recommend serving them with a side of creamy tahini sauce for dipping, or drizzle it right on top. It adds a rich, tangy layer that balances the warm spices.

You can also tuck them into pita bread with shredded lettuce, cucumbers, and a spoonful of labneh for a fun mezze-style lunch. Or just serve them with lemon wedges and a fresh herb salad for a lighter option.

Make Ahead & Reheat

These cauliflower fritters are perfect for making ahead! Once cooked, let them cool completely, then store them in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the oven at 350°F for about 10 minutes or warm them in a skillet until crispy again. They also freeze well—just reheat straight from frozen for a quick snack or light lunch!