Kale and Cheese Pikelets

You won’t know that you are eating kale with this dish. The delicious cheesy pikelets successfully hide the vegetable and it is only if you focus can you detect the crunch and taste of the thinly sliced greens.

It is quite an oily dish with heaps of butter and melted cheese. You might like to place on a kitchen paper towel after cooking. They are best slightly warm rather than hot. Cheesy and buttery – what can’t be good? But not something for every day, despite the kale.

The recipe is from Plenty More, one of Ottolenghi’s books. I have made it egg-free in my version as we don’t use eggs in our kitchen. You can see the original recipe here, or check his book.

Similar recipes include Cauliflower and Cumin Fritters, Aloo Tikki, Zucchini and Sweetcorn Fritters, Crispy Couscous and Saffron Cakes, Eggplant and Kale PakoraAsian Kale with Sesame and Shallots, and Garlic- Chilli Kale with Spring Onion Dip.

Or browse all of our Kale dishes and our Fritter recipes.

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Zucchini and Halloumi Fritters

I have a thing for fritters. It developed in 2019. My love of them came as a surprise, and arose because:

  1. Ottolenghi has numerous recipes for fritters, and I love Ottolenghi.
  2. I evaluated Hello Fresh for 2 months or so, and they include lots of delicious fritters. (You might have caught my evaluation of Hello Fresh on Twitter.)
  3. I have perfected my egg-replacement for fritters. Use 1 Tblspn chickpea flour, 1 Tblspn cream and 0.25 tspn or less of eno per egg. Add extra chickpea flour if the mixture is too wet. The flour is for binding, the cream for texture and the eno for lightness.

My Sister in Law made these halloumi fritters for a family meal and we made them again for part of the vegetarian component of our Xmas dinner in 2019. Both times they were an absolute hit with vegetarians and non-vegetarians. You will love them and they are so easy to make yet packed with texture and flavour.

The recipe is in Nopi, the cookbook from one of Ottolenghi’s restaurants – the one he had with Scully who has moved on to open his own restaurant. Note that I often massage Ottolenghi’s recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

These are often on Nopi’s breakfast menu, but were also served later in the day as a snack. As popularity grew they made it to the lunch and supper menus as well. You can make smaller ones as a nibble or canapé. I have had them wrapped in Chinese Moo Shu Pancakes with cucumber and spring onion, topped with a hoisin based sauce. DIVINE.

Similar recipes include Sweetcorn, Spring Onion and Chilli Pancakes, Cauliflower and Cumin Fritters, Aloo Tikki, Sweetcorn and Butternut Fritters, Herb and Walnut Fritters, Spinach Fritters and Pudla.

Browse our growing collection of Fritter recipes and our Halloumi dishes. Our Ottolenghi dishes from Nopi are here. We have written about our experiences cooking through Plenty More. Or explore our Early Summer recipes.

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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.

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Zucchini and Sweetcorn Fritters

Sweetcorn fritters! How very delicious. Today we make the fritters with zucchini and sweetcorn. It is an egg-free recipe, as all our fritters are. Easy and quick to make, you’ll love these

The inspiration comes from an Ottolenghi recipe in Simple but we included zucchini and made it egg free. We always feel free to make substitutions to Ottolenghi recipes to make them vegetarian and egg free, and also to suit the ingredients that are available to us. If you want the original recipe, check his books and his Guardian column.

Just a note about using sweetcorn kernels – they will pop (aka explode) if cooked on too high heat. You could pulse the corn a little in a food processor to minimise the chance of this, or keep the heat at the low-medium level.

Similar recipes include Sweetcorn with Black Pepper and Lime, Sweetcorn and Butternut Fritters, Broad Bean Fritters, Chickpea Fries, and Pakora.

Browse all of our Fritters, and all of our Sweetcorn recipes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Summer recipes.

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Pea, Za’atar and Feta Fritters

The Pea is there through all the seasons – in its pod in Spring and Summer, frozen year round. It grows up with us, from pea mashes to buttery steamed peas, from to risotto to fritters, and salads to soups. They can seem predictable and are often overlooked. But peas are incredibly versatile. Freshly podded peas are fantastic if they are eaten as soon as possible after picking; the rest of the time frozen will more than do. Peas are the ultimate vegetable, reliable, versatile and almost as good frozen as fresh.

These beautiful fritters are from Simple by Ottolenghi, and they are actually quite simple to make. A pea puree is mixed with za’atar, mint and feta, formed into fritters and fried. They can be served simply with a salad and lemon wedges, or with a yoghurt or cream based sauce for dipping. You can use any yoghurt or cream based sauce – I’ve included a sour cream and mint one below.

When we cook Ottolenghi recipes we feel free to substitute according to what is in our kitchen and pantry. In this recipe we have replaced the eggs with our usual chickpea flour based replacement for fritters – 1 Tblspn chickpea flour + 1 Tblspn cream or yoghurt + 0.25 tspn eno for each egg. We are egg-free in our kitchen. If you want to check the original recipes, you can do so in his books or in his Guardian column.

Similar recipes include Spring Onion and Quinoa Cakes, Pea and Mint Croquettes, Stuffed Toasties with Peas and Potatoes, and Green Pea Pilaf.

Browse all of our Pea recipes and all of our Fritters. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking throughPlenty More. Or explore our Mid Summer recipes.

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