Cauliflower Fritters
These zesty cauliflower fritters are a spicy take on a traditional veggie pancakes recipe. Kick them up a notch with added spices and seasonings!
Servings: 4
Ingredients
Mint Yogurt Sauce
- 1 cup plain Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp dried mint
- ½ tsp kosher salt
Fritters
- 3 cups cauliflower cut into 1 1/2 inch pieces
- 1 ¼ cup flour
- 1 cup fresh parsley finely chopped
- 1 cup white onion diced
- 2 eggs
- 1 ½ tsp ground cumin
- 1 tsp cinnamon
- ½ tsp turmeric
- ½ tsp Aleppo chile flakes See Note 1
- ½ tsp baking powder
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 1 cup vegetable oil for frying
- 1 lemon sliced
Serve (option)
Instructions
- Stir together all the Mint Yogurt ingredients in a small bowl. Cover and refrigerate until ready to serve.
- Bring a medium saucepan of salted water to the boil and add the cauliflower. Simmer for 4 minutes. Reserve 1/4 cup of cooking water, set aside. Drain into a colander.
- Transfer cauliflower to a large bowl and slightly mash with potato masher or fork. Keep chunks, do not mash completely. Add the flour, parsley, onion, eggs, cumin, cinnamon, turmeric, chile flakes, baking powder salt and black pepper. Add the reserved cooking water and mix thoroughly.
- Heat the oil in a large skillet. When it starts to shimmer add 3 tablespoon of batter to the pan. Working in batches of 4 at a time, fry for 5 minutes, flipping once, until golden brown on both sides. Transfer to a aper towel lined plate or tray. Repeat with remaining batter and serve warm with Yogurt Sauce and lemon slices.
Video
Notes
- Or substitute 1/2 teaspoon Aleppo chile flakes with 1/4 teaspoon of red chile flakes.
- Recipe adapted from the cookbook, Falastin.
Nutrition
Calories: 408kcal | Carbohydrates: 45g | Protein: 15g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1305mg | Potassium: 585mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1485IU | Vitamin C: 76mg | Calcium: 172mg | Iron: 5mg