Cauliflower-and-Cumin Fritters


"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 

Cauliflower-and-Cumin Fritters
Photo: © John Kernick
Total Time:
1 hrs
4 to 6


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


  • 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


Make the lime sauce

  1. 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

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

  2. 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.

  3. 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.

  4. 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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