Cauliflower Fritters

Ingredients

2 cups riced cauliflower4 large eggs1 cup shredded cheddar cheese1 whole scallion, minced½ cup fresh parsley, minced½ cup almond flour1 tablespoon arrowroot powder1 teaspoon sea salt¼ teaspoon black pepper½ teaspoon garlic powder½ teaspoon dried red pepper flakes6 tablespoons olive or avocado oil

Instructions

Place riced cauliflower on a paper towel (use 2-3 paper towels so that you can spread it in an even layer) and allow the excess water to release from the cauliflower for at least 1 hour prior to making your fritters.Whisk eggs in a bowl with shredded cheese and then gently add remaining ingredients (including the cauliflower) except the oil, which will be used for frying.Form 6 patties with your hands and set aside.The patties will feel a bit loose, so press them firmly with your hands until they feel as firm as possible and carefully set on a plate until ready to fry.Heat a skillet up to medium-high heat with about 2 tablespoons of the olive or avocado oil and fry 2-3 fritters at a time, for about 3-4 minutes per side.Be careful not to burn, and rotate your skillet around every minute or so to ensure each fritter is cooked evenly.Remove cooked fritters from the skillet and repeat the process, adding olive oil to the skillet and frying 2-3 fritters at a time (you may want to rinse your skillet in between fritter batches, but this step is not mandatory).Serve immediately with your favorite Keto-friendly dip, such as full-fat sour cream with freshly minced herbs mixed in, storing any leftovers in the fridge for up to 5 days.