Cauliflower Fritters bring plain cauliflower to life with a crispy, flavorful coating that’ll make you forget you’re eating vegetables. I started making these when I needed a quick snack for unexpected guests, and they’ve become a family favorite. The secret is in the double coating – first a spiced maida (all-purpose flour) batter, then a layer of crispy breadcrumbs.
About the Recipe
This recipe transforms humble cauliflower into a crunchy, satisfying snack. The quick boiling keeps the cauliflower tender while the coating creates the perfect crunch. The mix of turmeric, chili powder, and garam masala adds warmth and depth without being too spicy. It’s an easy recipe that even beginner cooks can master.
Why You’ll Love This Recipe
These fritters are super versatile – perfect for snacks, parties, or as a side dish. Kids love them because the coating makes the cauliflower fun to eat. The spice level is easy to adjust, and you can prep them ahead of time. Plus, they’re not messy to make – the double coating helps everything stick together nicely.
Cauliflower Fritters
Cooking Tips
Don’t overcook the cauliflower – it should be just tender. Make sure to dry the pieces thoroughly after boiling to help the coating stick better. Keep the oil temperature medium-hot (350°F/175°C) for even cooking. Work in batches to avoid overcrowding the pan, which can make the fritters greasy.
Serving and Storing Suggestions
Serves 4-6 as a snack. Total prep and cooking time: 30 minutes. Serve hot with ketchup or your favorite dipping sauce. They’re best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to restore crispiness.
Similar Recipes
- Crispy Potato Fritters
- Onion Bhaji
- Vegetable Pakoras
- Corn Fritters
Cauliflower Fritters
Ingredients
- 1 Cauliflower (large)
- 1/4 tsp Turmeric Powder
- Salt (As required)
- 1/2 tsp Red chilli Powder
- 1/2 tsp Garam masala powder
- 1/2 cup Maida
- 1/2 cup Rusk Powder or fine bread crumbs
- Oil (for frying)
Instructions
- Wash and separate cauliflower into medium sized flowerettes.
- Heat water in a vessel to which salt and turmeric powder is added.
- When it starts boiling add cauliflower pieces. Close with a lid and remove from fire.
- After few minutes drain water completely. Dry well on a towel.
- Sprinkle little salt, chilli powder and garam masala powder to the pieces. Keep aside for 10 minutes.
- Make a thick paste of maida with water.
- Dip cauliflower pieces in maida paste and roll them on bread crumbs.
- Deep fry in hot oil till crisp. Serve hot with tomato ketchup.
Note :
- Half boiled cauliflower can be deep fried without dipping in maida paste.
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Frequently Asked Questions
Can I make these fritters in an air fryer?
Yes. Spray the coated cauliflower with oil and air fry at 375°F (190°C) for 12-15 minutes, turning halfway. They won’t be quite as crispy as deep-fried but still delicious and healthier.
My coating keeps falling off. What am I doing wrong?
Make sure the cauliflower is completely dry after boiling and that your maida batter is thick enough. Coat each piece thoroughly and press the breadcrumbs on firmly.
Can I prepare these fritters in advance for a party?
You can prepare the coated cauliflower up to 2 hours ahead and keep it refrigerated. Fry just before serving for the best texture and taste.
