Keto "corn" fritters

Keto “corn” fritters

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.

Keto “corn” fritters

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.

  1. Pulse the cauliflower in a food processor until it has the texture of polenta, or coarse cornmeal.
  2. Add the cauliflower, egg, salt, coconut flour, and anise seeds to a small bowl, and mix together with a spatula, until well combined.
  3. Heat the oil in a small frying pan (about 7" or 18 cm) over medium heat.
  4. Carefully scoop tablespoons of the cauliflower mixture into the oil, frying no more than 3 at once.
  5. Fry until they turn golden brown, turning to cook evenly on both sides (about 2 ½ minutes per side).
  6. 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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8 comments

  1. Connie
    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.
  2. 1 comment removed
  3. Jim
    Me too, Connie! I've made faux corn bread (with almond flour) and used Sweet Corn Extract by Amoretti, and it was sensational. :-)
    Retta & Jim
  4. Judy
    Connie and Jim perfect idea! I’m stealing it! LOL
  5. Dianne Clanton
    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
    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
    these sound great, can the be stored in the freezer for batch making.
  8. Tara
    how many is in a serving? some recipes show and some dont!
    Reply: #9
  9. Kristin Parker Team Diet Doctor

    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.

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