Spicy Cauliflower Fritters Recipes

CAULIFLOWER FRITTERS RECIPE WITH CUMIN AND MINT YOGURT

Cauliflower Fritters Recipe with Cumin and Mint Yogurt image

Easy, perfectly fluffy cauliflower fritters with fresh parsley and a few warm Middle Eastern spices including cumin, turmeric, and Aleppo pepper (you can use red pepper flakes instead, if you need more heat). These are great right off the pan or at room temperature with the mint yogurt or with a simple splash of lemon juice!

Provided by Suzy Karadsheh

Number Of Ingredients 19

Ingredients

For the Mint Yogurt
1 cup Greek yogurt
½ tsp dried mint
2 tbsp lemon juice
1 tbsp olive oil
½ tsp salt
For the Cauliflower Fritters
1 small cauliflower, (cut into 1 ½-inch florets (3 cups florets))
1 cup all-purpose flour
1 cup fresh parsley, (finely chopped)
1 small onion, (finely chopped (about ¾ cup))
2 eggs
1 ½ tsp cumin
¾ tsp ground cinnamon
½ tsp turmeric
½ tsp Aleppo pepper, ((or ¼ tsp red pepper flakes))
½ tsp baking powder
Kosher salt and black pepper
1 cup sunflower oil

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.

Nutrition Facts : Calories 179.6 kcal, Carbohydrate 9.5 g, Protein 3.7 g, SaturatedFat 1.6 g, TransFat 0.1 g, Cholesterol 21.1 mg, Sodium 192.4 mg, Fiber 1.3 g, Sugar 1.5 g, ServingSize 1 serving

SPICY CAULIFLOWER FRITTERS

Spicy Cauliflower Fritters image

This recipe by Steve Manfredi was adapted from a recipe in Ottolenghi: The Cookbook and published in The Sydney Morning Herald Tuesday July 22, 2008. This is modern, quick, contemporary, dairy free, nut free finger food that can be packed for school lunches or picnics. I'd like to try this recipe using broccoli.

Provided by Rhiannon and Matt

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

320 g cauliflower, trimmed
120 g plain flour
3 tablespoons flat leaf parsley, chopped, plus some tender leaves to finish
1 garlic clove, crushed
2 shallots, finely chopped
4 eggs
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
3 pinches salt
1 teaspoon ground black pepper
500 ml extra virgin olive oil

Steps:

Trim cauliflower into small florets to give desired total weight. Add to a pot of salted boiling water and simmer for 15 minutes or until very soft.
As it is cooking, whisk the remaining ingredients, except olive oil and parsley leaves, in a bowl to make a homogenous batter.
When cooked, drain cauliflower and set aside. Add warm cauliflower to batter and mix briskly to break it down a little.
Pour olive oil in a pan so that it is about 15mm deep, and heat.
When oil is very hot, drop in 3 tablespoons of mixture for each fritter.
Fry in small batches (making sure they are not touching) for about 3 minutes each side.
Drain on absorbent paper.
Eat hot, warm or cold.

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