Spicy cauliflower fritters

all details

This dish is adapted from a recipe in Ottolenghi: The Cookbook.

Spicy cauliflower fritters
Photo: Quenton Jones

Ingredients

  • 320g cauliflower, trimmed
  • 120g plain flour
  • 3 tbsp flat-leaf parsley, chopped, plus some tender leaves to finish
  • 1 garlic clove, crushed
  • 2 eschalots, finely chopped
  • 4 eggs
  • 11/2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 3 pinches salt
  • 1 tsp ground black pepper
  • 500ml extra virgin olive oil

Method

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 one fritter. Keep fritters apart with a fish slice, making sure they are not touching. They should take 3 minutes each side. Fry in small batches and drain on absorbent paper. Eat hot, warm or cold. Can be packed for school lunches or picnics.

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  • Course - Finger-food

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Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April