Crisp Cauliflower Fritters

These were good but I suggest you drain and dry your cooked cauliflower, potatoes, etc. before mixing to have a thicker batter, making it easier to cook.  Also, I used fresh cauliflower, potatoes and onions.  Will definitely make these again.

I've made these several times. The recipe is easy, delicious and satisfying. Leave the fritters on the skillet long enough to brown, before turning them, to avoid a fall apart mess. If one should break, it's easy to patch it back together. The sauce is a wonderful flavor balance.

We loved these fritters and the dipping sauce so much we filled up on them before eating our chicken!  They were fun to make, too.  http://determinedwwmomma.blogspot.com

This recipe is quite tasty but a bit time consuming to prepare and make, and I will likely not make again for this reason alone. I used sweet potato instead of hash brown fries cause I had it at home. I sliced and roasted the sweet potato with a little olive oil, chilled it in the fridge, then chopped it up to add to mixture. I also used fresh cauliflower and boiled it instead of steaming in bag. The patties don't stay together well and are difficult to manage in the pan. If the mixture is chilled for an hour before making patties, I think it would help in keeping them together better.

DH and I thought these were excellent. DD did not. I boiled fresh cauliflower for 10-12 minutes, drained and mashed. I did add a couple of tablespoons of breadcrumbs to help them stick together and it worked well.

Wow, so much tastier than we expected! The fritters browned up nicely on my griddle (I took other reviewers' advice and just spooned the batter onto the pan instead of trying to form patties). The sauce is excellent. We'll definitely be adding these to our Meatless Monday rotation - very filling with a Caesar salad on the side.

I made these tonight, and I thought they were delicious! I used fresh cauliflower and a cubed potato instead of the steam-in-bag cauliflower and hash browns. I then steamed them together in the microwave. You simply cannot form patties with this wet mixture, so I dropped it by spoonfuls into the skillet, and didn't touch them until they were ready to flip over. Perfect! I will definitely make these again.

it says under the yellow stars. two are in a serving and makes 4 servings.

It says 212 calories per serving, but how many servings are in the recipe? If anyone knows please post... thanks.

Tastes great and will make again. I too had trouble forming into patties, but I spooned it into the pan and they stayed together as they cooked and looked great when done. Taste very good and mine had plenty of flavor- no other substitutions needed. It may be that I use the predicted onion which tends to have a stronger flavor than when you cut your own. Also, I used a slightly sharper white cheddar.

Recipe came out great. I made them as a side dish rather than main meal and skipped the topping. As a suggestion, instead of forming them into patties as stated in the recipe, try just spooning mixture into fry pan, flattening them with the back of the spoon, and rounding the edges. They will turn out perfectly without adding breadcrumbs!

I love love love this recipe. I've made it a few times so far. It is so simple, but tastes so good, and it's not too bad for you!

The mixture didn't hold together well at all - I had to squeeze the excess liquid out in order to get any form of a patty to put in the pan. Once cooked, the texture was fine but the fritters were completely bland and the sauce didn't help much, either. Thus far, this is the only CL recipe I'd never make again.

I made some substitutions and loved the results. I used beets, mashed with the cauliflower, instead of potatoes; 1/2 cup Panko instead of wheat flower; and steak seasoning instead of black pepper. I also added fresh chopped parsley. Served with tzatziki and a wedge of lemon instead of the yogurt mix in the recipe.

I followed the recipe but did a couple of things differently. I upped the spice level and added smoked paprika and thyme. Then, because I didn't have any pre-made hash browns I shredded a potato and wrung the liquid out with a kitchen towel. I did the same with the cauliflower mash. They held together quite well and required no breadcrumbs inside or out. I also doubled it.

Based on other reviews, I added seasoned bread crumbs and let them sit about 10 minutes before cooking. Turned out great and I will definitely make these again.

Delicious! I made this recipe doing my own chopping, cooking and grating, which takes some time, but isn't difficult. Make this when you already have leftover boiled potatoes. I let the fritters stand for 10 minutes before cooking. You have to handle them carefully, but I didn't have any problems. Good taste, good texture. Nice recipe.

This an excellent non-meat recipe. The cauliflower was very subtle, while the hash browns added more substance to the meal. I had trouble forming the patties, so I incorporated bread crumbs into the mixture, and also coated the patties before cooking. The seasonings were very mild. Next time I will try seasoned hash browns and seasoned bread crumbs.

I agree with the previous reviewer that they did not hold together well. I had read that review before I started cooking, so I made these earlier in the day and refrigerated them for a few hours with the hope that they would hold their shape better. They still didn't (maybe I would try more flour?) but the flavors were excellent. I may try them again....

These were good, but I had trouble keeping them together. Maybe I did not cook the cauliflower enough? When I mashed it, it was still firm and did not mash as much as potatoes? It tasted very good, though! Alone both the fritter and sauce were nothing special (actually, I found the sauce odd), but together they are great.