Steam or boil cauliflower florets for 5–7 minutes, until tender.
Drain well and let cool slightly, then mash roughly with a fork or pulse in a food processor for a finer texture.
Mix the fritter batter
In a large bowl, combine mashed cauliflower, cheddar, Parmesan, eggs, flour, garlic, salt, pepper, and paprika.
Stir until the mixture holds together — if too wet, add a little more flour.
Form fritters
Scoop about 2 tablespoons of mixture and shape into small patties.
Press lightly so they hold their shape.
Cook
Heat oil in a large skillet over medium heat.
Fry fritters for 3–4 minutes per side, until golden brown and crispy.
Transfer to a paper towel-lined plate to drain excess oil.
Serve
Garnish with fresh herbs if desired.
Serve warm with sour cream, ranch dip, or marinara sauce.
💡 Tips
For extra crispiness, lightly coat the fritters in panko breadcrumbs before frying.
Can bake in the oven at 400°F (200°C) for 15–20 minutes, flipping halfway, for a healthier version.
Make-ahead: prepare patties and freeze uncooked; cook straight from frozen, adding a few extra minutes.
If you want, I can also give you a super quick air fryer version of these cheesy cauliflower fritters — crispy and less oily, ready in under 15 minutes. Do you want me to do that?
