"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
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
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
How to Make It
Step 1 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.
Step 2 Prepare the fritters
Add the florets to a saucepan of salted boiling water. Simmer until very soft, 15 minutes; drain.
Step 3 Prepare the fritters
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.
Step 4 Prepare the fritters
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.
Step 5 Prepare the fritters
Drain the fritters well on paper towels. Garnish with the parsley leaves and serve hot or warm with the lime sauce.
Fruity, full-bodied white, such as a Côtes-du-Rhône Blanc.
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Review Body: Fabulous recipe. Made a great starter (2 each) and the Greek yoghurt was a wonderful accompaniment... Easy to make and easy to fry, although I used olive oil and not sunflower oil and I only used half the recommended amount of oil and they fried perfectly. Would definitely make again and recommend others to try. You can't go wrong.
Date Published: 2017-03-01
Author Name: Suzanne Paquette
Review Body: Awesome recipe. Served it with Chicken Tikka Masala and it was great. The dipping sauce is like a raita with a twist.