Crispy Cauliflower Taco Fritters
These fritters are a fun twist on taco night, crispy on the outside and packed with flavor. I love how they bring a little fiesta to my dinner table!
Hey there!
I can’t tell you how excited I am to share this recipe with you.
These Crispy Cauliflower Taco Fritters have become a staple in my kitchen because they’re not only delicious, but they also make me feel good knowing I’m nourishing my body with wholesome ingredients.
Plus, they’re super fun to make and perfect for sharing with friends.
I remember making these for a cozy gathering, and they were gone in a flash!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Chickpea flour is such a great binder and gives these fritters a lovely texture. If you can't find it, you can substitute with a gluten-free flour blend. Nutritional yeast adds a cheesy flavor, but if you’re not a fan, feel free to leave it out. You can also mix in other herbs or spices that you love!
Tips & Notes
- •I like to double the batch and freeze some for quick meals later. Just reheat in the oven or skillet until crispy again.
- •If you want to spice things up, add some diced jalapeños or a pinch of cayenne to the batter!
Recipe Variations
- •Sometimes I like to add corn to the batter for a sweet burst of flavor.
- •If you’re feeling adventurous, try adding some finely diced bell peppers or zucchini.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. To keep them crispy, reheat in the oven rather than the microwave!
Frequently Asked Questions
Can I make these gluten-free?
Absolutely! Just swap the chickpea flour for any gluten-free flour blend, and you're good to go.
What can I serve these fritters with?
I love serving them with a zesty avocado crema or a fresh salsa. They also go great in a taco shell with all the fixings!
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These fritters are a fun twist on taco night, crispy on the outside and packed with flavor. I love how they bring a little fiesta to my dinner table!
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C) if you want to bake these fritters. Otherwise, heat a non-stick skillet over medium heat.
- 2
In a food processor, pulse the cauliflower florets until they resemble rice or small crumbs. You want them to be finely chopped, but not pureed.
- 3
In a large bowl, combine the chickpea flour, nutritional yeast, cumin, smoked paprika, garlic powder, salt, and black pepper.
- 4
Add the pulsed cauliflower to the dry ingredients and mix well.
- 5
Gradually add the water, stirring until you have a thick batter. It should hold together but still be a bit loose.
- 6
If you're baking, line a baking sheet with parchment paper. Scoop about 2 tablespoons of the mixture onto the sheet, flattening them slightly to form patties.
- 7
If you're frying, add olive oil to your skillet and let it heat up. Once hot, drop spoonfuls of the batter into the skillet, flattening them to form fritters.
- 8
Cook for about 4-5 minutes on each side until golden brown and crispy. If baking, cook for 20-25 minutes, flipping halfway through.
- 9
Once done, let them cool for a minute, then serve warm, garnished with fresh cilantro if desired.
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