Bacon Cheddar Cauliflower Fritters

Cauliflower wraps itself around bacon, cheddar cheese, jalapenos and scallions for these pan-fried golden little patties of deliciousness. Being made mostly of cauliflower they are chock full of cauliflower flavor over anything else.

They are similar to a potato pancake with creamy, cheesy insides and crispy outsides with chewy bits of salty bacon throughout mingled with the spicy zing of jalapeno peppers.

There are few things I love more than a vegetable fritter. Strange but true. Whether eaten piping hot from the pan, lukewarm or stone cold straight from the fridge they never fail to please my inner vegetable lover.

With so much flavor packed into one little bite I can’t resist their charms. I find myself reaching for just one more. . . again and again until I’m standing in front of the refrigerator at midnight nibbling on the coveted little fritters like a hungry mouse.

Bacon Cheddar Cauliflower Fritters

Rating: 51

Prep Time: 25 minutes

Yield: 6 servings

Bacon Cheddar Cauliflower Fritters

Pan-fried fritters with bacon, cheddar cheese, jalapenos and scallions.


1 medium head cauliflower
5 slices crispy cooked and crumbled bacon
3 scallions sliced thin and diced
1 + 1/4 cups shredded sharp cheddar cheese
1 jalapeno pepper, diced, seeds removed, optional
3/4 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 large eggs
coarse salt and fresh black pepper
vegetable oil, for pan-frying
sour cream and chopped chives or scallions, for garnish


  1. Steam the cauliflower until fork tender. Rinse with cold water or place them in a large bowl of ice water. Drain well then lightly mash with a potato masher or fork. Add the mashed cauliflower to a wire strainer or colander placed over a bowl to drain excess water 10 - 15 minutes.
  2. Meanwhile in a small bowl whisk together the eggs, bacon, scallions, jalapeno, 2 tablespoons of the flour and a pinch each of salt and pepper.
  3. Add the drained cauliflower into a large bowl and whisk in the egg mixture, stir in the cheese and the remaining cup of flour, baking powder and season again lightly with salt and pepper.
  4. Cover the bottom of a large nonstick skillet generously with oil and heat over medium heat. Drop rounded tablespoonfuls of batter into the skillet, flatten slightly and cook until golden brown, flip and cook until golden brown on the other side. Remove to paper towels to drain.
  5. Add oil as needed to the pan and repeat until all the fritters are cooked. Serve with sour cream and fresh chopped chives or scallions for garnish.


Adapted from Epicurious

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  1. Andrea says

    I just stumbled across this recipe via Pinterest and it looks amazing! I’ve never heard of veggie fritters, but anything with a cauliflower base sounds fan to me. Can’t wait to try this out.

  2. Velva says

    I have a refrigerator full of our garden cauliflower. This is excellent way to use it. I am definitely making these for the weekend.


    • Reeni says

      Hi Shannon! I found these best when they were made fresh. Reheated they were still good – just not as good. I think you could make the batter ahead and cook them later on – I wouldn’t go more than 24 hours. Let me know how it works out if you do.

    • Janet says

      cook the cauliflower and mash the night before, you could even do it ahead and freeze, if you have a lot, Defrost and re-drain if necessary. Mix all the dry ingredients together the night before also,

  3. cakewhiz says

    oh man! you are making me hungry… these fritters look awesome. crispy on the outside, soft on the inside…just perfect 😀

  4. Jessen says

    Wow! Totally skipped over the pics to state my love of cauliflower, but, OMG, your pictures are amazing. Beautifully done Reenz. Love’em.

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