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Crispy on the outside, tender on the inside—these Mediterranean cauliflower fritters are packed with flavor from za’atar, sumac, and fresh herbs. A comforting, nostalgic dish perfect for any time of day.
Type of Cuisine:
Mediterranean
Prep Time: 25 minutes.
Cook Time: 20–25 minutes
How Many Servings?
6–8 fritters
Ingredients:
1X
2X
3X
Adjust Servings
| 2 lbs cauliflower florets ( 1 large head) | |
| 5 large eggs | |
| 3 green onions, finely chopped (use both green and white parts) | |
| 1/4 cup fresh parsley, finely chopped | |
| 2 tablespoons za’atar | |
| 1 tablespoon sumac | |
| salt and pepper to taste | |
| 3 garlic clove, minced | |
| 3/4 cup flour (start with this, adjust as needed for consistency) | |
| 1 teaspoon baking powder | |
| 1 cup olive oil for frying |
| Lemon juice after and sprinkle of sumac |
Preparation
1
Prep the Cauliflower
After cutting the cauliflower into small florets, bring a large pot of salted water to a boil. Drop the florets in and blanch them for about 2–3 minutes—just until they start to soften (you don’t want them mushy). Right after, transfer them to a bowl of ice water to stop the cooking. Once cooled, drain well and pat dry with a clean towel. This step helps prevent soggy fritters and keeps the texture just right!
After cutting the cauliflower into small florets, bring a large pot of salted water to a boil. Drop the florets in and blanch them for about 2–3 minutes—just until they start to soften (you don’t want them mushy). Right after, transfer them to a bowl of ice water to stop the cooking. Once cooled, drain well and pat dry with a clean towel. This step helps prevent soggy fritters and keeps the texture just right!
2
Chop the Cauliflower
Use a sharp knife to chop them into small pieces. I like to leave a few slightly larger chunks for a bit of texture and crunch—it makes the fritters more interesting to bite into. You're aiming for a mix of finely chopped and small pieces, not a mash.
Use a sharp knife to chop them into small pieces. I like to leave a few slightly larger chunks for a bit of texture and crunch—it makes the fritters more interesting to bite into. You're aiming for a mix of finely chopped and small pieces, not a mash.
3
Mix the Batter
In a large bowl, combine the chopped cauliflower with the eggs, green onion, parsley, za’atar, sumac, garlic (if using), salt, and pepper. Give it a good mix until everything is well coated. Next, add the flour and baking powder. Stir until it forms a thick, scoopable batter. It should hold together nicely—if it feels too wet or loose, just sprinkle in a little more flour until the texture feels right.
In a large bowl, combine the chopped cauliflower with the eggs, green onion, parsley, za’atar, sumac, garlic (if using), salt, and pepper. Give it a good mix until everything is well coated. Next, add the flour and baking powder. Stir until it forms a thick, scoopable batter. It should hold together nicely—if it feels too wet or loose, just sprinkle in a little more flour until the texture feels right.
4
Fry the Fritters
Heat a generous layer of olive oil in a large skillet over medium heat. Once the oil is hot, scoop spoonfuls of the batter (I like using a large serving spoon) and gently drop them into the pan. Flatten each one slightly with the back of the spoon for even cooking. Fry each fritter for 3–4 minutes per side, or until golden and crispy. Don’t overcrowd the pan—work in batches for the best results. Transfer to a paper towel-lined plate to drain.
Heat a generous layer of olive oil in a large skillet over medium heat. Once the oil is hot, scoop spoonfuls of the batter (I like using a large serving spoon) and gently drop them into the pan. Flatten each one slightly with the back of the spoon for even cooking. Fry each fritter for 3–4 minutes per side, or until golden and crispy. Don’t overcrowd the pan—work in batches for the best results. Transfer to a paper towel-lined plate to drain.
5
Serve and Enjoy
Serve the fritters warm with a generous squeeze of lemon juice. For extra flavor, add a dollop of tahini sauce or plain yogurt on the side.
Serve the fritters warm with a generous squeeze of lemon juice. For extra flavor, add a dollop of tahini sauce or plain yogurt on the side.