Dairy Free Cauliflower Fritters Recipes

CAULIFLOWER FRITTERS RECIPE WITH CUMIN AND MINT YOGURT

Steps:

• To make the yogurt, place all the ingredients for the mint yogurt in a bowl. Mix to combine and keep in the fridge until ready to serve.
• Bring a medium saucepan of salted water to a boil and add the cauliflower. Simmer for 4 minutes, then (making sure to reserve 3 to 4 tablespoons of the cooking water) drain into a colander.
• Using a fork or a potato masher, crush the cauliflower, then transfer it to a large bowl.
• Add the flour, parsley, onion, eggs, cumin, cinnamon, turmeric, Aleppo pepper flakes, baking powder, and 1 ¼ salt and a good grind of black pepper. Add 3 tablespoons of the cooking water and mix well to combine.
• Line a large plate with paper towels.
• In a large saute pan (about 9 inches wide), heat the oil. Once the oil is hot, carefully spoon 2 to 3 tablespoons of batter per fritter into the oil. You'll need to do this in batches (adding 4 to 5 fritters at a time) so as not to crowd the pan, and use a spatula to keep them apart. Fry for about 4 to 5 minutes, flipping over halfway through, until both sides are golden brown (mine took 2 minutes on each side).
• Using a slotted spoon, transfer the cooked fritters to the prepared plate and set aside while you continue with the remaining batches.
• Serve warm or at room temperature, with the mint yogurt on the side.

CAULIFLOWER PATTIES RECIPE

Steps:

• Cook the cauliflower florets in salted water until tender (about 10-15 minutes), then discard the water.
• Meanwhile, combine all dry ingredients in a bowl, and set aside.
• Pulse all the wet ingredients (except the oil) in a food processor until combined (don't over-process, though. There should still be texture, not a paste).
• Add the wet ingredients to the bowl of dry ingredients and combine with your hands.
• Form 8-10 patties and fry them with a little oil in a large skillet on both sides (about 5 minutes each) until golden brown.
• Serve with vegan sour cream, tzatziki, Ranch dressing, or tahini dressing,

DAIRY-FREE CAULIFLOWER FRITTERS

Steps:

• Parboil the cauliflower not more than 10 minutes; it should still be firm. Set it aside to cool.
• In a food processor, finely chop the onion and parsley together. Drain well. Crush garlic with a mortar and pestle, or with the bottom of a drinking glass.
• While onion mixture is draining, combine the flour, salt, pepper, cumin, allspice, cinnamon, cloves, and nutmeg in a large mixing bowl. Sprinkle the dry yeast over the flour. Combine the crushed garlic with the warm water, then pour the mixture over the flour. Mix well, cover, and set the dough aside for 10 minutes to allow it time to rise.
• Combine vegetable oil with olive oil and begin heating in a large saucepan (oil should be 1/2 inch deep). Bring to a temperature of 365 degrees F (180 degrees C).
• Beat the eggs until they are frothy and light. Quickly fold them into the dough, then add the cauliflower, onions, and parsley. If the consistency of batter is too runny, add flour; if too thick, add water. The consistency should be similar to thick pancake batter -- not too runny and not too thick.
• Gently slide a spoonful of the batter into the oil, and spread it out flat. Cook 3 to 4 patties at a time over a medium-high heat, turning until they are golden brown. Remove the patties with a slotted spoon, and let them drain on paper towels.