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Cheese and cauliflower fritters recipe

Cheese and cauliflower fritters recipe

These cheese and cauliflower fritters really are the perfect easy lunchbox addition. Keep them warm in a Thermos, or they are equally delicious served cold with some cherry tomatoes and cucumber sticks.

Although these fritters are all about the cheese, I like to add some grated zucchini to the mix to up our veggie intake. However you can easily leave this out if you prefer.  Both of our boys LOVE these cheese and cauliflower fritters and think they are ‘crunchy potato cakes’.  I can assure you I’m in no hurry to correct them!

Make these fritters for dinner and put the leftovers straight into the lunchbox, ready for tomorrow. You can make up an extra big batch because they freeze well for up to a month.  To reheat, simply thaw your cheese and cauliflower fritters in the fridge and then reheat for 10 minutes in a 190ºC oven.

Cheese and cauliflower fritters for the lunchbox

Cheese and cauliflower fritters recipe

Makes 24

Prep time: 15 min
Cook time: 40 min

  • 600g of cauliflower, leaves removed and cut into small florets.
  • 1 medium zucchini (approximately 120g)- grated
  • 2 cups (150g) of self raising flour
  • 1 cup of parmesan cheese – finely grated
  • 1/2 cup of mozzarella cheese – grated
  • 60g of feta cheese crumbled
  • 1 garlic clove – crushed
  • 1 teaspoon of onion flakes
  • 2 eggs – lightly beaten
  • 3/4 cup of water
  • pinch of salt
  • pinch of pepper
  • olive oil to shallow fry

1. Place the cauliflower florets into a food processor and blitz until they turn into small pieces. Transfer to a large bowl.

2. Add the crushed garlic, onion flakes, grated zucchini, chopped bacon, parmesan, mozzarella and feta cheese to the bowl. Add the self raising flour last then stir well to combine.

3. Beat the eggs in a small bowl lightly with a fork, add salt and pepper to taste. Add the eggs along with ¼ cup of water to the bowl with the cauliflower mixture and stir.

4. Gradually add the extra water and stir until you have a thick batter – please note you may not need all of the water depending on the size of the cauliflower and zucchini that you used.

5. Heat a tablespoon of olive oil in a large frying pan over a medium to high heat and use a ¼ measuring cup to scoop up the batter and place the fritter mixture into your pan.

6. Use a spoon to gently spread the mixture into a circle between ½ cm – 1cm thick. You should be able to fit approximately six fritters (or even more depending on the size of your pan) into your frying pan.

7. Cook the cauliflower and cheese fritters for about 5 minutes on each side until they are crisp and golden brown. Transfer to a plate and cover with foil so they stay warm while you cook the next batch. Repeat until all the cheese and cauliflower fritters have been cooked.

Would your kids enjoy fritters in their lunchbox?

Check out more of Lauren’s favourite cauliflower recipes.

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