Recipes

Cauliflower-and-Cumin Fritters

Name: Cauliflower-and-Cumin Fritters
Total time: 60 min
Ingredients: 1 1/3 cups plain full-fat Greek yogurt; 2 tablespoons finely chopped cilantro; 1 teaspoon finely grated lime zest; 2 tablespoons fresh lime juice; 2 tablespoons extra-virgin olive oil; Kosher salt; Freshly ground pepper; 1 small cauliflower, about 3/4 pound, cut into little florets; Scant 1 cup all-purpose flour; 3 tablespoons finely chopped parsley, plus whole leaves for garnish; 2 shallots, finely chopped ( 1/4 cup); 1 garlic clove, minced; 4 large eggs, preferably organic; 1 1/2 teaspoons ground cumin; 1 teaspoon ground cinnamon; 1/2 teaspoon turmeric; 1 1/2 teaspoons salt; 1 teaspoon freshly ground pepper; About 2 cups sunflower oil, for frying

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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

By Yotam Ottolenghi

Updated on January 31, 2014

Cauliflower-and-Cumin Fritters — Photo: © John Kernick

Total Time:

1 hrs

Yield:

4 to 6

Ingredients

Lime Sauce

1 1/3 cups plain full-fat Greek yogurt
2 tablespoons finely chopped cilantro
1 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper

Fritters

1 small cauliflower, about 3/4 pound, cut into little florets
Scant 1 cup all-purpose flour
3 tablespoons finely chopped parsley, plus whole leaves for garnish
2 shallots, finely chopped ( 1/4 cup)
1 garlic clove, minced
4 large eggs, preferably organic
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon turmeric
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
About 2 cups sunflower oil, for frying

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.

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.