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prep time
15 min
cook time
15 min
ready time
30 min
Keto Cauliflower Fritters with Garlic Zoodles
This recipe is a delicious Keto packed lunch idea for the entire family. It's completely vegan-friendly and, with just 5g of net carbs per serving, a fantastic Keto option as well. We added a small amount of sriracha sauce to the cauliflower fritters for some extra kick, but that's completely optional. You can substitute it with red pepper flakes or diced chili or omit it altogether. Adding a small amount of coconut flour is also important, or the patties will fall apart while frying them. For equally delicious results, you can fry or bake these patties. These fantastic Keto cauliflower fritters are served with some simple garlic zoodles and fresh parsley. Optionally, add some fresh veggies of your choice or your favorite low-carb and vegan-friendly dip. Enjoy!
How to pack a Keto lunch?
Choose Keto-friendly foods that provide a steady supply of energy throughout the day. The best meals to pack for work are well-balanced and nutritious, loaded with healthy fats, protein, and fiber. This recipe is a fantastic, vegan-friendly idea you can prepare in about 30 minutes and have a wonderful meal the next day.
Serving suggestions
As mentioned above, you can serve this lovely lunch with some fresh veggies, low-carb and vegan-friendly dips, and sauces, or add a pinch of your favorite dried herbs.
Net Carbs
5.2 g
Fiber
4.3 g
Total Carbs
9.6 g
Protein
3.7 g
Fats
6.4 g
101 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Extra virgin olive oil
1 tbsp
Cauliflower
400 g
Zucchini
400 g
Coconut flour
2 tbsp
Flax Seed Meal
2 tbsp
Granulated Garlic
0.5 tsp
Himalayan Pink Sea Salt
0.5 tsp
Black pepper
0.25 tsp
Hot chili sauce (Sriracha)
2 tsp
Zucchini, raw
2 medium
Extra virgin olive oil
1 tbsp
Granulated Garlic
0.5 tsp
Himalayan Pink Sea Salt
0.5 tsp
Black pepper
0.25 tsp
Recipe Steps
steps 8
30 min
Step 1
Cut the cauliflower into smaller florets. Add to a deep pot and pour in enough water to cover. Bring to a boil and cook until fork tender.Step 2
Meanwhile, spiralize the two zucchinis. In a large pan, heat one tablespoon of olive oil over medium heat. Add the prepared noodles, 1/2 tsp of granulated garlic, ¼ teaspoon of Himalayan salt, and ¼ teaspoon of black pepper. Stir well and cook for about 5-6 minutes or until tender. Remove from the heat and set it aside.Step 3
Grate the remaining zucchini. Add to a bowl. Optionally, add the zucchini to a food processor and process until broken down into small chunks.Step 4
Once the cauliflower is completely tender, remove it from the heat and drain. Add to a food processor and process until broken into small chunks. Add to a bowl with zucchini.Step 5
Use a dishtowel to squeeze as much moisture as possible out of the prepared veggies. You might need to do this in batches. Transfer to a bowl.Step 6
Add the coconut flour, flax meal, ½ teaspoon of granulated garlic, ½ teaspoon of salt, ¼ teaspoon of black pepper, and sriracha. Mix well to combine. Optionally, add more sriracha to taste.Step 7
Shape the mixture into six patties. Heat some oil over medium heat. Fry the patties for 2-3 minutes per side. Repeat with the remaining patties. Optionally, bake the patties in the oven for 20-25 minutes at 180°C (355°F).Step 8
Divide the patties and zucchini noodles between your lunchboxes. Optionally, add some fresh veggies of your choice or some vegan-friendly cheese. Garnish with freshly chopped parsley, and enjoy!
