Cauliflower approx. 320g. - remove leaves and divide into florets
120g plain flour
3 tbls., chopped flat leaf parsley
1 crushed garlic clove
2 finely chopped shallots
1.1/2 tsps ground cumin
1 tsp. ground cinnamon
1/2 ttsp turmeric
1.1/2 tsps salt
1 tsp black pepper
500ml sunflower oil for frying fritters
300g Greek Yogurt
2 tbls. finely chopped fresh corriander
grated zest of 1 lime
2 tblspns lime juice
2 tblspns olive oil
salt and pepper
1. Place the cauliflower florets in a saucepan of salted boiling water. Simmer for 15 mins until very soft. Dain and pat dry(ish).
2. Place flour, parsley,garlic,shallots, eggs, spices, s&p in a bowl and whisk together to make a batter.
3. When the batter is smooth, add the warm cauliflower and mix to break down the cauliflower into the batter.
4. Pour the oil into a wide pan to the depth of 1.5cm and heat. When it's hot spoon in generous portions of the batter (approx. 3 tblspns of batter ea.) Fry in small batches - they should take 3 - 4 mins. on each side. Drain on kitchen paper, then serve with sauce on the side.
I think you could make these fritters with other cooked veg - i.e. brocolli, carrots, etc. - to choice - using up leftovers.
Recipe from: Ottolenghi The Cookbook ...... (lots of lovely recipes)