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"These are not your usual fritters," says cookbook author Yotam Ottolenghi. His are pancake-like, packed with cauliflower and spiced with cinnamon, cumin and turmeric. As a dipping sauce, he serves lime-spiked Greek yogurt. Slideshow:  Cauliflower Recipes 

February 2014

Gallery

Credit: © John Kernick

Recipe Summary test

total:
1 hr
Yield:
4 to 6
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Ingredients

Lime Sauce
Fritters

Directions

Make the lime sauce
  • Put all of the ingredients in a bowl and whisk well. Taste—the flavor should be vibrant, tart and citrusy—and adjust the seasoning as necessary. Chill or leave at room temperature for up to 1 hour.

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Prepare the fritters
  • Add the florets to a saucepan of salted boiling water. Simmer until very soft, 15 minutes; drain.

  • Meanwhile, put the flour, chopped parsley, shallots, garlic, eggs, cumin, cinnamon, turmeric, salt and pepper in a bowl and whisk to make a smooth batter. Add the warm cauliflower. Mix, smashing the cauliflower into the batter with the back of a wooden spoon.

  • In a wide skillet, heat 2/3 inch of oil over high heat until very hot. Working in batches, spoon in the cauliflower mixture, allowing 3 tablespoons per fritter. Separate the fritters with a fish spatula. Fry in small batches, adjusting the heat so the fritters cook but don't burn. They should take 3 to 4 minutes on each side.

  • Drain the fritters well on paper towels. Garnish with the parsley leaves and serve hot or warm with the lime sauce.

Suggested Pairing

Fruity, full-bodied white, such as a Côtes-du-Rhône Blanc.

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