These crispy little veggie fritters are loaded with cauliflower and carrots, and served with a homemade cashew cream-based Smoky Garlic Aioli. Adorable, delicious, and 100% vegetarian!
I was looking for dinner ideas a few weeks ago and came upon this recipe for Crispy Broccoli-Carrot Fritters with Yogurt Dill Sauce. They looked totally delicious, so I had the to try making the fritters with cauliflower instead of broccoli.
And the sauce? I replaced that with a cashew-cream based Smoky Garlic Aioli. I love me some cashew cream!
The smoky aioli is perfect with the cheesy, crispy fritters. And these come together super quickly too. From start to finish, they’re done in about 30 minutes.
Tips & Variations
If you don’t have a mayo-aversion like I do, you can use mayo instead and make a more traditional aioli.
While the batter for these fritters might seem like it’s not going to hold together, have faith because it will! Use your spatula to press each patty into shape on the skillet and then flip them over carefully.
For a completely vegan version, just leave out the parmesan cheese or replace it with a dairy-free vegan cheese.
More Tasty Ideas
If you love these carrot and cauliflower fritters, be sure to check out these other delicious recipes:
- 25 Vegan Recipes that Make Veggies Actually Taste Good!
- Sweet Potato Fritters
- Zucchini & Red Lentil Fritters
- BBQ Spaghetti Squash Fritters
Recipe
Ingredients
Crispy Cauliflower-Carrot Fritters
- 4 cups water
- 2 cups cauliflower florets
- 1 cup matchstick-cut carrots
- ½ cup all-purpose flour
- ⅓ cup parmesan cheese grated
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper optional
- 2 green onions thinly sliced
- 1 egg lightly beaten
- 2 tablespoons olive oil
Smoky Garlic Aioli
- ¾ cup raw cashew pieces soaked for 4 to 8 hours
- 1 clove garlic
- ¼ cup water + 2 tablespoons addditional
- 2 tablespoons lemon juice
- ½ teaspoon smoked paprika
- salt and pepper to taste
Instructions
Crispy Cauliflower-Carrot Fritters
- Combine the water, cauliflower, and carrots in a medium saucepan and bring to a boil. Cook for 4 minutes, then drain well. Place the cauliflower and carrots on a few layers of paper towels and pat dry. Transfer to a cutting board and finely chop.
- Place the chopped veggies in a large bowl; add flour and stir to coat. Fold in the cheese, salt, pepper, green onions, and egg.
- Heat the olive oil in a large skillet over medium-high heat, swirling to coat. Put the fritter mixture into the skillet ¼ cup at a time, using a spatula to flatten each fritter into shape. Cook until golden brown, about 4 minutes, then carefully flip over and cook for about 4 minutes more. Transfer to a paper towel-lined plate to absorb excess oil if needed.
Smoky Garlic Aioli
- Drain and rinse the cashews. Combine the cashews, garlic, lemon juice, paprika, and ¼ cup of water in a blender and blend until smooth. If needed, add additional water 1 tablespoon at a time. Season with salt and pepper to taste and serve with the fritters.
Genevieve says
Love how you improved the original recipe! Cauliflower seems like a more appropriate choice for fritters than broccoli to me, and I've never liked traditional aioli much either... Reading cooking magazines all day sounds like a dream job 🙂
Kiersten says
Yes, I definitely miss that job sometimes! 🙂
Dianna says
These look and sound delicious! I don't eat cheese though. Do you think the batter would be too runny if I left it out? If so, is there anything you would suggest adding to thicken it up? Bread crumbs possibly?
Kiersten says
No, the batter wouldn't be runny (it's not a wet batter at all); I would just omit it, but I can't say for sure that it would work out since I haven't tested it!
Leslie says
Is there any way to make this dish vegan? Perhaps use flax meal and water for the egg and omitting the cheese? I'm not a big fan of Daiya which tastes nothing like cheese imo. Thanks! 🙂
Kiersten Frase says
I think it would be difficult. The veggie mixture is pretty crumbly without the the egg. You could try using a flax egg, but I'm not sure it would be enough to bind the mixture together, particularly if you're omitting the cheese as well.
suzi says
i made these tonite and they were outstanding!! yes did them vegan and subbed chia gel for the egg and used garbanzo bean flour for the flour. really great little fritter! served it on jasmine rice with my quick sauce from vegan mayo mixed with the garlic and smoked paprika. will definitely make again!!
Lisa @ Greek Vegetarian says
You know what? I still haven't tried making cashew cream yet. I don't have an aversion to mayo but this cashew version looks too good not to try. The fritters look pretty god-damned amazing too.
Kiersten says
Oh, you definitely need to! I can't get enough of it. It's fantastic in desserts too. 🙂
Sommer@ASpicyPerspective says
Kiersten, these are lovely and so comforting!
sandi says
Can any substitutes be made for the all purpose flour..almond flour perhaps or garbanzo?
Kiersten says
I'm not gluten-free, so I don't cook much with gluten-free flours. I would guess that garbanzo bean flour would work, but I can't say for sure.
suzi says
yes i used that tonite and it worked beautifully. (garbanzo bean flour)
Emily says
These look fabulous! The carrots and cauliflower together? yes, please! I love me some Cooking Light, too. Between your site and Mark Bittman's column in Cooking Light, I feel like I'm learning a lot more about vegetarian cooking, which is a very good thing!
Kiersten says
I love his column too! And the whole vegan before 6 thing. I have pretty much been doing that for years now, but I didn't have a name for it until that book. 🙂
betsy says
very good!!
Connie says
ooh! This looks sooooo good. My husband can't stand cauliflower, but he's going out of town this week, which means I'm gonna eat this. For sure.
Kiersten says
More fritters for you! 😀
Rebecca says
Do you think I could make up the fritter batter in advance, then put it in the fridge and fry them later? We have company coming for dinner and I don't want to be doing a million things when they arrive. Or would it be better to cook them all at once and try heating them back up ? I just made the aioli and it is absolutely delicious!!!
Kiersten says
I'm not sure if that would work; I would worry that it might get a little too dry, but it probably depends how long you leave it in the fridge!
Daniel Melbye (@DanielMelbye) says
Just made these. Delicious.
Kiersten says
I'm glad you enjoyed them!
Crystal says
Do these freeze well? 🙂 Have you tried?
Kiersten Frase says
I haven't tried it, but I'm 99% positive they would. 🙂 You'll want to cook them first, then freeze them; reheat them in the microwave, in a regular oven (maybe 350º until they're warmed?), or in a skillet.
Crystal says
Yay!!!!! You are amazing 😀
Pri says
Hi Kiersten! In the ingredients, it says 2 cups cauliflower florets and 1 cup matchstick-cut carrots. For step one, should the carrots and cauliflower be in whole form (like not matchstick but a whole carrot)? Add then chopped finely after boiling? I'm a little confused 🙂 Thanks so much - really looking forward to making these for dinner tmrw.
Kiersten Frase says
No, the instructions are correct--you start with matchstick carrots (I actually just bought a bag of them at the grocery store, which is much easier than cutting them myself!), and then you chop them smaller later. I hope you enjoy the recipe!
Janet says
Hi Kiersten! I really love fritters but i can't eat them since i am a vegetarian who doesn't eat eggs. What can i substitute the egg with to make the fritters? Thanks
Kiersten Frase says
I'm not sure they'll work without eggs. You could try a store-bought egg replacer or flax egg--I'd use extra to make sure the fritters stick together well!
suzi says
try this for your egg replacer in this recipe. works perfectly!! mix 1 tablespoon chia seeds with 3 tablespoons warm water and let sit ten minutes to gel. there's your egg!!
M says
oh my goodness. I had to get on here immediately. I just made these for dinner and I have to say they're probably one of the tastiest things I have ever made! thank you so much for your recipes!!!
Kiersten Frase says
Woo hoo! I'm so glad to hear they were a hit! 🙂
Claire Larder says
This recipe worked out perfectly. I used coconut oil instead of olive oil (as I am notorious for over heating oil), and your heat recommendation was perfect too. A delicious texture and flavor, and satisfying! (We had them for dinner with a green salad).
Kiersten Frase says
Thanks for your comment--I'm glad to hear you enjoyed them!
Sandra D says
Can you use regular cashews instead of raw? Can't wait to try this recipe.
Kiersten Frase says
I'd stick with raw. The raw cashews blend into a creamy consistency that can be substituted for dairy; I haven't tried it with roasted cashews, but I'm pretty sure it wouldn't work out quite the same.
suzi says
next time i make these i am gonna stuff em in a healthy pita and put sauce and greens and tomato i think. these were just delicious and oh so simple! made enough batter for tomorrow , as i only cooked up four for tonite. used safflower oil instead of olive oil and subbed garbanzo bean flour and chia gel for the egg. a tasty vegan veggie fritter for sure! so grateful you shared!! thanks : )
Kiersten Frase says
Thank you for sharing! I get a lot of questions about whether it will work with flax or chia, so now I can tell people that it does. 🙂
Mimi says
Cauliflower Fritters with Cashew Aioli were amazing! Come from a French background where you don't mess with aioli. This is an amazing substitute and healthy, too! YUM!
Kiersten Frase says
I'm so glad the aioli gets your seal of approval then! 🙂
Megan says
I see that there is green ingredient in the fritters, but I don't see anything like basil or parsley in the ingredient list. Is there some type of leafed herb ?
Megan says
Oops, Never mind! It's the green onions! Thanks! Can't wait to make them!
Kiersten Frase says
Yup, it's the green onions! 🙂
Holly says
I have made these a few times and they are amazing. Usually as I take them out of the pan, they get eaten by the family in the house. They are great hot or cold. I have fried them in both avocado and olive oil and they still come out great. yum!
Kiersten Frase says
Thanks for your comment - I'm happy to hear they've become a regular for you! 🙂
Chelsea SanClemente says
These came out tasty and I'm excited to try them again, but I had a really tough time not burning them. The recipe says to cook them 4 minutes on each side, but I took them out after 1 because they were smoking and well beyond golden brown. I don't mind my food a little on the blackened side, but I would love not to burn them next time. I was using a cast iron skillet at medium-high heat, with a little extra olive oil. I don't know what about this combo made them get burned, do you have any ideas?
Stephanie says
I made these for dinner last night and they were so good! Thanks - I made a lot of fritters but never with cauliflower - it was a delicious option!
Sam says
Hi! Could these be baked in the oven instead of fried for a healthier version? My mom bakes salmon patties in the oven instead of frying them an she says it's still delicious. Wondering if these would still be fine too?
Kiersten Frase says
I've never made them that way, but I think it would work - you'll want to brush or spray them with at least some oil to get them nicely browned and crisp on the outside. I'd try 400ºF.
shapingyourhealth says
These fritters are great! I made these last night and they were a hit. The only substitution I made was that I used garbanzo flour for more protein/fiber.
Robyn Newton says
Has anyone ever successfully frozen the cashew sauce? It would be so wonderful to have some stocked in the freezer for when you don't have that 4 hour pre-soaking time on your schedule.
Kiersten Frase says
I haven't tried freezing it, but I don't think it would freeze well - my guess is that it would effect the texture. If you don't have time to pre-soak, I've found that soaking the cashews in hot water while doing the rest of the prep work will work in a pinch. 🙂