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Cauliflower Fritters

Crispy, handheld and perfect for dipping, these Cauliflower Fritters are fancy enough for your Thanksgiving spread but fast enough to make as a weeknight snack. We added our Chop Shop Steak Seasoning to the batter before pan frying for extra savory flavor. 

Cauliflower Fritters 

Difficulty: Moderate
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4-6


Head of Cauliflower, cut into florets
1/2 cup Flour
1 T Chop Shop Steak Seasoning
Eggs, beaten
Garlic Cloves, minced
Scallions, chopped
Olive Oil, for pan frying
1 T Parsley, chopped
Optional Greek Yogurt, for serving



  1. Bring a large pot of salted water to a boil. Add the cauliflower and cook for 3 to 5 until a knife easily inserts.  Transfer it to a cutting board, cool for 5 minutes, then chop into small, pea-size bits.

  2. Measure out 3 cups of the chopped cauliflower*.

  3. In a large mixing bowl combine the cauliflower, flour, Chop Shop, eggs, garlic, and scallions.  Stir until well combined.

  4. Line sheet tray with a wire rack.  Set aside.

  5. Heat a cast iron skillet over medium-low heat and lightly coat it with olive oil.  Scoop out heaping 2 tablespoon portions of the cauliflower mixture into the pan, flattening slightly with a spatula (creating a 3-inch disc).  Space an inch apart, so the sides crisp nicely and allows room to flip.

  6. Cook the fritters for 2 minutes per side, until golden. Transfer to the prepared rack, then repeat with steps with remaining mixture.

  7. Place cauliflower fritters on a serving platter, garnish with fresh parsley.  Serve warm with a dollop of Greek yogurt.

    *Note:  Depending on the side of the cauliflower, there might be a little more or less than the 3 cups needed.  Adjust the recipe to accommodate, or reserve extra for another use.

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