Place the riced cauliflower in a microwave-safe bowl and cook it in the microwave for about 4–5 minutes, just until it becomes slightly tender. If you prefer steaming, that works too—just don’t overcook it. Let it cool for a minute so it’s easier to handle.

Transfer the warm cauliflower to a clean kitchen towel or nut-milk bag. Wrap it tightly and squeeze firmly over the sink to remove as much moisture as possible. The more liquid you remove now, the crispier your fritters will be later.

Add the squeezed cauliflower to a large bowl. Add the eggs, mozzarella, cheddar, parmesan, almond flour, green onion, parsley, garlic powder, onion powder, baking powder, salt, and pepper. Mix everything together until the texture forms a thick, sticky batter that holds its shape.

Scoop out about 2–3 tablespoons of batter and gently press it into a small patty shape with your hands. Aim for a thickness of around 1–1.25 cm (½ inch). Continue forming patties until you’ve used all the mixture.

Heat 1–2 tablespoons of oil in a nonstick or cast-iron skillet over medium heat. Once the oil is hot and shimmering, place a few fritters into the skillet, making sure there’s some space between them so they can brown properly.

Cook each fritter for about 3–4 minutes on the first side without moving them—this helps form a crispy crust. Flip carefully and cook the other side for another 3–4 minutes until golden and crisp. Adjust the heat if they brown too fast or take too long.

Transfer finished fritters to a rack or plate lined with paper towels. Continue cooking the remaining batches, adding a little more oil as needed to keep the pan lightly coated.

Taste one fritter and sprinkle a tiny bit of extra salt if needed. Serve the fritters warm with your favorite keto-friendly dip such as sour cream, garlic mayo, or ranch, and finish with a sprinkle of fresh parsley if you like.