Corn fritters are a popular staple dish in several Latin American countries. But cornmeal isn't keto! This keto-friendly version loses corn as the key ingredient but preserves the flavor and adds a lot more nutritional value. Crispy on the outside but soft on the inside, they make a great dinner side dish, or even a healthy snack.
January 14 2020 recipe and photo by Clara Gonzalez, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Appetizer, Snack
Corn fritters are a popular staple dish in several Latin American countries. But cornmeal isn't keto! This keto-friendly version loses corn as the key ingredient but preserves the flavor and adds a lot more nutritional value. Crispy on the outside but soft on the inside, they make a great dinner side dish, or even a healthy snack.
USMetric
4 servingservings
Ingredients
- 3½ oz. 100 g cauliflower, cut into florets
- 1 1 eggeggs
- ¼ tsp ¼ tsp salt
- 2 tbsp 2 tbsp coconut flour
- 1 tsp 1 tsp anise seeds, or fennel seeds.
- ½ cup 120 ml coconut oil
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Instructions
Instructions are for 4 servings. Please modify as needed.
Pulse the cauliflower in a food processor until it has the texture of polenta, or coarse cornmeal.
Add the cauliflower, egg, salt, coconut flour, and anise seeds to a small bowl, and mix together with a spatula, until well combined.
Heat the oil in a small frying pan (about 7" or 18 cm) over medium heat.
Carefully scoop tablespoons of the cauliflower mixture into the oil, frying no more than 3 at once.
Fry until they turn golden brown, turning to cook evenly on both sides (about 2 ½ minutes per side).
Remove from the oil and place on a paper towel to remove excess oil. Serve immediately.
Tips
You can serve these as a snack, but it also works great as a side to a meat dish of your choice. As a dinner side, we suggest doubling the ingredients to make twice as many. You can also serve these on top of a salad for another delicious main course.
Did you know cauliflower comes in colors other than white? We used yellow cauliflower for this recipe because it looked more like the original corn fritters, but white cauliflower works and tastes the same.
Feel free to substitute the anise seeds for fennel seeds or caraway seeds.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
8 comments
1
Connie
January 14 2020
Why not add a bit of corn flavor with corn extract? I think that's what I'll be doing when I use this recipe.
- 1 comment removed
3
Jim
February 23 2020
Me too, Connie! I've made faux corn bread (with almond flour) and used Sweet Corn Extract by Amoretti, and it was sensational. :-)
Retta & Jim4
Judy
February 23 2020
Connie and Jim perfect idea! I’m stealing it! LOL
5
Dianne Clanton
February 23 2020
It the tips it says for a more savory version, leave out the erythritol. I didn't see that in the list of ingredients. Am I looking at the right recipe?
6
Chantel
February 24 2020
I liked the simplicity of this recipe. I enjoyed the little pops of fennel. I found them tasty with a homemade aioli or some kind of dipping sauce, and some fried eggs.
7
cath.bernard
September 28 2020
these sound great, can the be stored in the freezer for batch making.
8
Tara
December 18 2020
how many is in a serving? some recipes show and some dont!
Reply: #9
9
Reply to comment #8 by Tara
Kristin Parker Team Diet Doctor
December 18 2020
how many is in a serving? some recipes show and some dont!
That depends on how many fritters you get for the whole batch. Divide your total number of fritters by the number of servings you made to determine how many are in a serving.
