Low carb cauliflower hash browns are easy to make and very versatile – think base, snack or side. They also make the perfect low carb hash browns for ketogenic diets! You’ll love this gluten-free recipe!
AND! We turned our fritters into delicious Italian Stacks! Stacked with a slice of mozzarella cheese, tomato and fresh herbs. Nothing better!
- 1/2 cup Do You Bake? #KETODIET Pancake & Waffle Mix
- 1/2 cup grated Parmesan cheeser
- 3 ounces onion chopped
- 3 large eggs
- 1/2 teaspoon salt
- 1 1/2 teaspoons Do You Bake? For the LOVE of Garlic Seasoning Blend
OVERVIEW - How to make cauliflower fritters:
- Weigh 1 pound of cauliflower florets.
- Grate the cauliflower in a food processor or use a box cheese grater.
- Salt, let sit, and squeeze out the moisture from the cauliflower.
- Add the remaining ingredients, mix.
- Fry in a skillet or bake in the oven
Step By Step Directions - Making KETO Cauliflower Fritters
Grate the cauliflower and put it into a colander, sprinkle the salt on top and mix thoroughly with your hands. Let the cauliflower sit for 10 minutes. **if you purchase PRE riced cauliflower, it's a good idea to run it through a food processor to chop it a little finer. It tends to be 'too big' for fritters*
Meanwhile, chop the onions and place them into a medium bowl. DRAIN your water : Two methodsa)With clean hands, squeeze the water out of the cauliflowerb)With a Tea Towel (our preferred method). Empty cauliflower into the middle of a tea towel and roll it up. Squeeze the ends together and twist the tea towel. Drain excess liquid into your skin. Unroll and scrape cauliflower into your bowl.
Add onions and your remaining ingredients noted above including Do You Bake? For the Love of Garlic and #KETODIET Pancake and Waffle Mix
Skillet Method: Place a frying pan or skillet over medium heat. When hot, add 1 tablespoon of oil. Using a 1/4 cup measuring cup, scoop out the cauliflower fritter batter and place into the hot skillet. Push down gently with a spatula to make a flattened pancake. Cook 3 minutes per side. Drain on paper towels. Don't flip the fritter until the bottom is well cooked. (WE PREFER THIS METHOD HANDS DOWN.)
Oven Method: Preheat oven to 400 degrees F. Line two cookie sheets with parchment. Measure 1/4 cup of batter per fritter and flatten out into a circle. Bake for 10-12 minutes, flip and bake for 10-12 minutes more.
Store in the refrigerator. Re-heat in a dry skillet over medium heat to make crisp again.
Create your Italian Stacks! Using 2 warm fritters top with a slice of mozzarella, fresh herbs like basil (if desired) and a lovely slice of tomato!