Using fresh or frozen riced cauliflower, heat up a skillet with some oil on the bottom and add riced cauliflower to the skillet

Saute until well cooked, stirring occasionally for about 5 -7 minutes on medium- low and set aside

Cut the onion into 6 pieces and place in food processor, leaving the onions smooth and having no large pieces

Add onion to the cooked cauliflower and mix well

In a bowl whisk 4 eggs together with a beater until well beaten

Add the cooked riced cauliflower and onion mix to the bowl and stir

Add the salt, pepper and xanthan gum and mix well

In an electric fryer or deep skillet heat up oil until bubbling slightly

Using an ice cream scoop or a measuring cup of 1/4 cup size drop the mixture into the oil, never frying too many too closely

Leave space in between, as they will spread in size

Fry until golden in color

Remove and place onto a prepared plate of paper towels to drain excess oil