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Chipotle Cauliflower Jalapeño Fritters Recipe

These Chipotle Cauliflower Jalapeño Fritters Are So Good You Won't Be Able to Share Them

Craving some delicious junk food without the whole 'junk' part? Thankfully, our friends at Sprouted Routes have you covered with these chipotle cauliflower jalapeño fritters.

My requirements for snack food are stringent, as it's my favorite category of food, the loved child I expect the most from: it has to be easily eaten with fingers, it has to have strong flavors (either very sweet or very savory), it has to feel a bit "junky." In the best of worlds, the junkiness would be confined to being a feeling — that is, the snacks would seem like totally decadent junk food, but actually, secretly be healthy.

People, we are in the best of worlds. These Chipotle Cauliflower Jalapeño Fritters are everything. They have a savory, umami flavor with a hint of the sweetness cauliflower gets when it's browned. They're faintly spicy from the jalapeño, and smoky and richly peppered from the chipotle. They can be eaten with your fingers and while they're fried, it's a light pan-frying in a heart-healthy avocado oil. The crispy, golden outside yields to a creamy, soft center and . . . OK, BRB people. I need to go grab one of these to put in my mouth.

{cue elevator music as Liz stuffs her face}

Alright. Where was I? Ah, yes, the magic fritters. Because they're magic, they're also gluten free and dairy free. You can make them ahead in big batches and freeze them, crisping them up in the oven again just before serving. I like to serve them with a 1:1 blend of sriracha and cashew cream or yoghurt for dipping, although to be frank, these hardly need to be dipped — they're just that good plain.

Chipotle Cauliflower Jalapeño Fritters

From Sprouted Routes


For a vegan option, you can also make this with a chia egg or flax egg — I've tried both, and they hold up beautifully.

Chipotle Cauliflower Jalapeño Fritters Recipe


  1. 1 cauliflower, washed and cut roughly into large florets
    1 egg, beaten (you can also sub 1 chia egg or 1 flax egg, if vegan)
    1/2 cup flour of choice (I've used both Bob's Red Mill gluten free flour and spelt flour with great success)
    1/2 teaspoon chipotle powder
    1 jalapeño, seeded and minced
    4 cloves of garlic, minced
    1 onion, minced
    1/4 teaspoon salt
    1/8 teaspoon black pepper
    Avocado oil (or other high-heat oil of choice), for frying


  1. Steam the cauliflower for about 10 minutes, or until very fork tender. Meanwhile, mix together all remaining ingredients save for avocado oil. Let the cauliflower cool slightly (so you don't end up with scrambled eggs) before using a wooden spoon to mix it into the egg mixture, mashing it as you go. You should end up with a lumpy looking batter — bits of cauliflower are great, but you want the egg and flour to be evenly distributed. Heat a large frying pan over medium heat, then coat the bottom lightly with avocado oil (or other high-heat oil of choice). Using two teaspoons, spoon batter into pan, pressing each fritter flat with the back of your spoon. Cook for 2-3 minutes on each side, or until you see the edges begin to turn golden. Transfer to paper towel. To keep warm, store in oven at 200°F until ready to serve.
  2. These can be made ahead and frozen. Simply transfer directly from the freezer to a 350°F oven and reheat until crispy again. Makes about 22 fritters, depending on the size.
Image Source: Sprouted Routes
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