Cauliflower and Cumin Fritters with Yoghurt Sauce

Cauliflower and Cumin Fritters with Yoghurt Sauce

These are some of the most delicious fritters that we have made. The soft bite of the cauliflower with the spices is a warming mouthful that you won’t forget quickly. Here we have served them with yoghurt with short mung sprouts and herbs.

The recipe appears in 2 books from the Ottolenghi family – Falastin by Sami Tamimi, and Ottoleghi by Ottolenghi and Tamimi. They are the sort of fritter you can have for a meal, as a snack (make them smaller), or packed in a lunch or picnic box.  Or shove them into some pitta bread with hummus and tomato for a great afternoon filler with a cuppa tea.

They keep a couple of days in the fridge (think – after school snack), and are best eaten either at room temperature or heated slightly in a warm oven. The batter will also keep a couple of days in the fridge if you want to cook on demand.

“These are not your usual fritters,” says cookbook author Yotam Ottolenghi. These are packed with cauliflower and spiced with cinnamon, cumin and turmeric. As a dipping sauce, he serves a spiked Greek yoghurt.

Of course, I have switched out the eggs in Tamimi’s recipe for my usual egg replacer in friters – 1 Tblspn chickpea flour, 1 Tbslpn or a bit less of cream and about 0.25 plain or lemon eno per egg.

Similar recipes include Roasted Cauliflower Tahini Puree, Buckwheat Upma, Crispy Couscous and Saffron Cakes, Sweet Potato Fritters, Mung Bean Flour Fritters, and Pakora.

Browse all of our Fritter recipes, and all of our Snacks. Our Tamami recipes are here, and the dishes from Falastin are here. We have written about our experiences cooking through Plenty More.

Cauliflower and Cumin Fritters with Yoghurt Sauce

Cauliflower and Cumin Fritters with Yoghurt Sauce

1 small cauliflower, about 300g, cut into 4-5 cm florets
110g plain flour
2 Tblspn rice flour
3 Tblspn finely chopped parsley
1 medium onion, finely chopped
2 Tblspn chickpea flour
2 Tblspn cream
0.5 tspn eno or baking soda
1.5 tspn cumin powder
1 tspn ground cinnamon powder
0.5 tspn turmeric powder
sea salt and freshly ground pepper

about 250 ml sunflower oil, for frying

Make the yoghurt sauce
Choose your yoghurt sauce from the recipes below. Put all of the ingredients in a bowl and whisk well. Taste and adjust the seasoning as necessary. Chill or leave at room temperature for up to 1 hour.

make the fritters
Add the cauliflower to a saucepan of salted boiling water.  Bring back to the boil and simmer for 4 – 5 minutes. Reserve about 5 Tblspn of the cooking water, and drain the cauliflower using a colander.

Mash the cauliflower lightly with a fork or potato masher, then transfer to a bowl with the remaining ingredients except the oil. Mix well. Add about 3 Tblspn of the reserved cooking water and mix well until the mixture has the consistency of almost runny batter (sometimes I keep it thicker so that I can shape the fritters before cooking.)

Heat the oil over in a large saute pan over high heat until very hot. Spoon 3 tablespoons per fritter into the oil, cooking 4 or 5 fritters at one time. Make them smaller for snack sized or more pakoda-like fritters. Separate the fritters with a fish spatula. They should take 4 – 5 mins on each side to be golden brown.

Transfer the fritters onto kitchen paper towels, and repeat with the remaining batter.

Serve hot or warm with the yoghurt sauce.

Lime Yoghurt

250g plain full-fat Greek or Desi yoghurt
2 Tblspn finely chopped coriander leaves
1 tspn finely grated lime zest
2 Tblspn fresh lime juice
2 Tblspn extra-virgin olive oil
sea salt and freshly ground pepper

Mint Yoghurt

250g Greek or Desi Yoghurt
0.5 tspn dried mint
1 tspn finely grated lemon zest
2 Tblspn lemon juice
1 Tblspn olive oil
sea salt and freshly ground pepper

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