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.