Cauliflower Cheddar Fritters

“Delicious, and easy.Try them with ranch dressing. I cooked them in a T-Fal deep fryer at 350 degrees.”

“Wow, really yummy!!! I am going to try it with other veggies too!”

“I agree with everything she said.They are easy and to die for.One of my guests said that I had made too much food and she could have made a meal off of these.They were light and tender.Great recipe, I will make these again, and again.”

“These were really yummy…however I baked them in a 425 degree oven for about 12 min and they were quite tasty (my parents are on a diet, fried foods are supposed to be out of it), but these were still great, and I felt good getting in some more veggies!!!”

“These were a huge hit. I had leftover fried onions from a previous recipe, so used 1/2 cup of them instead of raw onion. I fried half of the batter the first day and fried the other half the second day. The second day turned out just as delicious. Leftovers reheated beautifully on the third day @ 425 degrees for 15 minutes in the oven. This would be a good make ahead appetizer recipe and then just reheat when guests arrive.”

“I loved this!Always like finding recipes that are able to sneak in a bit more nutrition but still taste as yummy as the original recipe.I used my food processor to very finely chop up my cauliflower and onion.Used extra sharp cheddar, added some garlic powder and tabasco also.Let sit in fridge for may 20 minutes before cooking in my little Fry Daddy.Cooked up light and fluffy, no one in my family knew there was cauliflower in the recipe till after dinner when I told them!A keeper for us, thanks for posting.”

“These were pretty good.There was something about the flavor that I wasn’t 100% satisfied with, but I’m not sure what it was.I would definitely try these again, maybe with a different vegetable.One warning–I made the first batch too large and they didn’t cook all the way through.”

“Outstanding!And what a great way to “hide” the veggies!I fried some and baked some, just to test the difference, and they were both terrific.I think I liked the fried better, but the baked are probably healthier.I followed the advice of others and chopped the cauliflower really small, and I LOVED them!!Even shared one with a co-worker the next day at lunch I was so impressed!Thanks, SaraFish!”

“Oh my…..I’m not even waiting for my husband to get home from work to try these and review them.These are the best.So tasty.I didn’t even refrigerate them for the hour, though I did use a bit more than 1 cup of cauliflower, so maybe that thickened it up a bit.Try dipping these little treasures in some ranch.A keeper recipe.”

“I made these tonight to take to our neighbors house for an appetizer. Everyone liked them and some asked for the recipe. I served them with ranch dressing. Will definitely be making these again. Thank you for posting. (Made for “Name That Ingredient” tag)”

“Really good…especially with Thousand Island dressing! Try it. Left out half the cheese but will definitely use the full amount next time. Also, will try a different oil too…used Canola. It is still a keeper!”

“Next time I will use more cauliflower. My only complain is that they were too doughy. But I will make them again, and thank you for posting!”

“These tasted okay on day 1, and so I ate the leftovers on day 2 and day 3 also.But I definitely won’t make them again.They were incredibly greasy.The benefit of the cauliflower is far outweighed by the enormity of artery-clogging oil that they soaked up during cooking.Daily I changed the paper towel in the dish I refrigerated them in, and yet every day the paper towel soaked up more grease from the fritters.I do NOT think this should be given to kids in lieu of plain vegetables… this was definitely not a healthy side dish.”

“Delicious while oozing melted cheese.The cauliflower flavor is there, but I think one could safely increase add more cauliflower or spices into the batter. The batter was very thick and held together well.I used a spoon to dip and a small spatula to scrape it into the oil.Thank you for sharing a keeper!”

“Wow, this was surprisingly yummy!I had no onions so used dried onion flakes and added some italian herbs and garlic powder.I used 2.5 ounces of cheddar cheese(easier to measure that way) and baked them in the oven.I would definitely make these again for an easy and yummy treat.”

“AMAZING.I have to admit I had little hope for these, because I completely veganized them.I subbed Earth Balance spread for the butter, Ener-G egg replacer for the egg, rice milk for the milk, and Daiya “Cheddar Shreds” for the cheese.They were so naughty-tasting, it seriously felt like I was cheating on my vegan diet.I will absolutely be making these many more times.Thanks for an awesome recipe!”

“These overshadowed the chicken sliders I made for them to go with.I did add more seasonings, as recommended.I also threw in some shredded carrots.Dipping sauce is definitely recommended.Recipe made a lot, and these were very filling.Don’t know how they’ll hold up for leftovers – next time I think I’ll save 1/2 the batter for the next day.Thanks for posting this tasty dish!”

“A definate keeper, I made these with frozen cauliflower and reduced the milk quanitities by half. Added lemon pepper and used a small scoop to make sure they were an even size. Delicious served with a sweet chilli ketchup. Even the kids liked them!Photos to follow”

“Working with what I had on hand, I subbed the egg for some Egg Beaters, olive oil for butter, and threw in some sage, thyme, and mustard powder with a dash of cayenne for kick since most of the reviewers recommended some spices. Some Recipe #403803 would also give it a great flavor as it matches beautifully with cauliflower. I used sharp cheddar cheese. So delish!”