Cauliflower Fritters
Palestinian cauliflower fritters served with a vibrant fresh dipping sauce
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups Cauliflower florets (1 small cauliflower)
- 1 cup all purpose flour
- 1/2 cup chopped parsley
- 1/2 cup chopped cilantro
- 1/2-3/4 cup finely minced onion (approx one onion)
- 2 eggs (beaten)
- 2 tsp ground cumin
- 1/3 tsp ground cinnamon
- 1/2 tsp cayenne / red chili powder
- 1/2 tsp chili flakes
- 1/2 tsp baking powder
- salt and pepper to taste (I usually put 1 level tsp salt)
- 1 tbsp chopped mint (1 tsp if using dried)
- 1 cup yogurt (greek or plain)
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 1/2 tsp salt
- lemon wedges (optional)
Instructions
- 1
Boil the cauliflower florets in a medium pan for 4-5 minutes or until tender enough to mash but not totally mushy. Reserve 1/4 cup of the cooking water
- 2
Drain the florets and tip them into a bowl, mash lightly
- 3
Gently toss in the flour, spices, baking powder, onions and then add the eggs and mix just to coat - don't over mix.
- 4
Add a little of the 'cauliflower water' using just enough to get a slightly runny batter.
- 5
Heat oil in a saute pan or a frying pan and when it's hot carefully place large spoonfuls of the batter in the oil, making sure it leave space enough to flip between your fritters.
- 6
Cook for 3-4 minutes on each side until a beautiful golden.
- 7
Use a slotted spoon to remove the fritters from oil, and drain of excess grease on a wire rack or a paper towel before serving.
- 8
Repeat until your batter is used up and serve with mint yogurt and lemon wedges
- 9
Combine the yogurt ingredients in a bowl, whisking well. Adjust seasoning to personal preference.