CAULIFLOWER FRITTERS made with riced cauliflower, cheddar, and ranch seasoning! These are perfect for dunking in ranch or ketchup and my kids love them just as much as I do.
One of the things that I love about eating low carb is the freedom to enjoy ranch dressing without the guilt.
As you may have noticed, I have a bit of a thing for ranch.
I’m from the Midwest, you know. Ranch flows through my veins. 😉
Obviously, I’m a bit of a ranch connoisseur, so I hope you’ll give my keto ranch dressing a try. It’s unbelievably good and the perfect thing to dip these cauliflower fritters in!
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This recipe comes together really easily!
I start with a head of cauliflower and then rice it in the food processor.
Add it to a microwave safe bowl with a tablespoon of water, cover with plastic wrap, and microwave for 3 minutes. Drain the water and let the rice cool a bit.
I have NOT tested this with frozen cauliflower rice, so I can’t say how well that would work but my guess is that it will work great.
Stir your cauliflower together with some freshly shredded cheddar, eggs, and seasoning.
You could totally use a tablespoon or two of packaged ranch seasoning, but I wanted to keep this recipe a little more clean for my keto friends, so I just use some dried seasonings.
- Garlic Powder
- Onion Powder
Once everything is stirred together well, use a cookie scoop to drop scoops of the mixture into a pan with a bit of hot oil.
I recommend using avocado oil, because of the neutral flavor and high smoke point. It’s a healthier oil than vegetable or canola, but those will work if that’s what you have on hand.
These cook for about 3-4 minutes per side.
Tips & Tricks:
You’ll notice that the cauliflower mixture doesn’t hold together super well after stirring.
To keep the fritters together, I use a cookie scoop to scoop out a portion of the mixture and pack it in so that it holds together a little better.
After dropping the mixture in the oil, use a spatula to gently flatten into patties. If the fritter falls apart, just use the spatula to shape it all back together.
More ranch favorites:
As I said, ranch dressing is a staple here in the Midwest and I add it to many things!
My broccoli fritters are great for dunking!
Be sure to try this buffalo chicken pizza drizzled with ranch too!
- 12 ounces riced cauliflower
- 2 large eggs
- 3/4 cup shredded cheddar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon dried dill
- ½ teaspoon dried chives
- oil, for frying
- Add the cauliflower to a microwave safe bowl along with 2 tablespoons of water. Cover tightly with plastic wrap and microwave for 3 minutes. Carefully remove the plastic wrap and drain the liquid from the cauliflower. Let cool for 5 minutes.
- Add all of the remaining ingredients aside from the oil to the cauliflower and stir well to combine.
- Heat the oil in a large skillet over medium heat.
- Once hot, use a cookie scoop to scoop out the cauliflower mixture and drop the mixture into the hot skillet. Use a spatula to slightly flatten the fritter. Repeat with remaining mixture, being sure not to overcrowd the pan. You’ll likely need to work in batches.
- Cook for 5 minutes or until golden brown. Flip and cook for 5 more minutes.
- Serve with extra ranch for dipping, if desired.
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Nutrition InformationYield 5 Serving Size 2 fritters
Amount Per Serving Calories 143Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 91mgSodium 584mgCarbohydrates 5gNet Carbohydrates 3gFiber 2gSugar 2gProtein 8g
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