Keto Fritters
skinnymixer's Low Carb Cauliflower & Haloumi Fritters

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skinnymixer's Low Carb Cauliflower & Haloumi Fritters

My good friend Mia is one of my major sources of inspiration and support for recipe development – she has fantastic ideas and is always there if I need advice on what to do. These Cauliflower & Haloumi Fritters were entirely her idea… so thank you Mia 🙂 These are an awesome snack or quick lunch for the low carb/healthy fat crowd, but my kids ate the entire plate of them – so I think they would be a great lunchbox addition too. I personally prefer to eat them cold because they firm up nicely in the fridge, and naturally they must be served with my Aioli 😉 Love Nik xx

Keto Fritters

skinnymixer's Low Carb Cauliflower & Haloumi Fritters

4 from 1 vote
Print Pin Rate
Course: Snack
Cuisine: Low Carb
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 32
Calories: 49kcal


  • 10 g spring onion
  • 5 fresh mint leaves - finely chopped
  • 1 clove of garlic - peeled
  • 300 g cauliflower florets
  • 1 tsp lemon juice
  • 2 eggs
  • 360 g haloumi - cubed
  • 2 tbsp flaxseed meal
  • oil for frying


  • Add spring onion, mint and garlic to mixer bowl. Chop for 3 sec/speed 9/MC on. Scrape bowl down and repeat once.
  • Add remaining ingredients to mixer bowl (except for oil), blend for 5 sec/speed 6/MC on. Scrape bowl down and repeat once.
  • Put mixture on a plate (spread out) and refrigerate for 20 mins to firm up.
  • Heat oil on a non stick frying pan to medium/high heat. Roll mixture into golf sized balls and flatten them slightly... fry on both sides until golden brown. I recommend you dont touch them until they are well browned, because the mixture is a little temperamental.
  • If your mixture is too wet to fry, you can bake them in an oven at 180°C or 350°F, fan-forced for 30-40 mins turning half way through if required.
  • Cool well before refrigerating.


Portions were rolled into 25 g or 0.9 oz balls.
Total portions 32.
You can halve this recipe 🙂
The cooked fritters freeze well.
Bellini Users
Use your sharp blade for this recipe.
At step 2 mix for longer if necessary.
Alternatively you can bake the fritters at 180°C or 350°F for 30 minutes or until golden.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!


Serving: 22g | Calories: 49kcal | Carbohydrates: 0.4g | Protein: 3g | Fat: 3.9g | Saturated Fat: 1.5g | Sodium: 311mg | Sugar: 0.4g


  1. I can’t have dairy, and substituted tofu and df fetta with haloumi. Worked well. I’m going to turn these into waffles next time.

  2. 4 stars
    Tastes wonderful. Mixture was wet but still able to form balls. Took your advice and didn’t touch them until they were ready to turn over. Will make again.
    Is is correct to have 2/32 for 1 serving? Meaning 32 patties but 16 meal portions. They are very small

  3. I am very sorry to say that this mixture was nowhere near sticky enough to make a fritter. They did not hold together one bit, and now all ingredients are wasted. They could not even be baked. I followed all instructions to the letter and to the gram measurement. Complete bust. I don’t know how it’s possible to make fritters out of this recipe. I also purposely did not wash the cauliflower so no extra moisture would be present. They were far too wet. I even then pushed some of the mixture through a sieve but even that didn’t remove enough moisture. I then added the egg white left over from your Aioli recipe, plus another whole egg, and even that wasn’t enough to bind the mixture. I don’t know what you did to make this work, but in my view this is not a good recipe.

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