I can’t believe that we are almost at the end of 6 months of cooking Ottolenghi at I Heart Cook Clubs. It seems only a moment ago we were at the midway point & all of a sudden after this week of Pot Luck there is only 1 week to go. These 6 Ottolenghi months have flown by & it have been filled with many delicious concoctions from one of my favourite chefs. Each month I have discovered wonderful new flavour combinations & quite a few fritters & pancakes; Swiss chard fritters, sweet potato cakes & green pancakes. So as we come the end it felt right to include just one more.
Now I am not a huge cauliflower fan. Like most people I like it covered in cheese sauce, but that is more about the cheese rather than the cauliflower. Just boiled or steamed I find it a little bland, a little uninspiring. Enter Ottolenghi, like with greens he can elevate cauliflower to alluring heights that will tempt & tantalise. That is where these cauliflower & cumin fritters come in, possibly the best way to eat some cauliflower.
Cauliflower & Cumin Fritters with Lime Yogurt from Ottolenghi the Cookbook
*The only tweak a little less oil. Ottolenghi suggests 1.5cm deep oil, I just used a couple of tablespoons & they fried up just perfectly.
1 small cauliflower, about 320g
120 grams (1 cup) plain flour
3 tbsp chopped flat-leaf parsley, plus a few extra leaves to garnish
1 garlic clove, crushed
2 shallots, finely chopped
1 1/2 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground turmeric
1 1/2 tsp salt
1 tsp black pepper
A little sunflower oil or rice bran oil to fry
300 grams Greek yogurt
2 tbsp finely chopped coriander
Grated zest of one lime
2 tbsp of lime juice
2 tbsp of olive oil
Salt and pepper
Place all the sauce ingredients in a medium sized bowl & whisk until all combined in to a smooth sauce. Taste & adjust the seasoning if need be. Chill or leave out for up to one hour to allow the flavours to meld.*
*I found this sauce was even better if left longer in the fridge, it becomes all the more tangy & limey.
To prepare the cauliflower, trim off any leaves & use a small knife to divide the cauliflower into little florets. Add the florets to a large pan of boiling salted water & simmer for 15 minutes or until very soft. Drain into a colander.
While the cauliflower is cooking, place the flour, parsley, garlic, shallots, eggs, spices, salt & pepper in a medium sized bowl & whisk together. When the batters is smooth & well combined add the warm cauliflower. Mix with a fork to break down the cauliflower into the batter.
Pour the oil into a large frying pan over a medium high heat. Once heated spoon in generous portions of the cauliflower mixture, 2-3 tablespoons per fritter. Take care with the hot oil & space the fritters apart; don't overcrowd the pan. Fry the fritters in small batches & just watch temperature so that the fritters don't burn. They should take about 3 minutes on each side.
Remove from the pan & drain on a few layers of kitchen paper. Keep the fritter warm in a low oven while you fry the rest.
These little fritters are quite the tasty treat. The cauliflower is the star, made all the better spiked with cinnamon, cumin & turmeric. The lime & yoghurt sauce adds a welcome zesty tang. So, if like me, you are not a huge fan of cauliflower I really recommend you give this little fritters a try. For more Ottolenghi inspiration over at I Heart Cooking Clubs head over here.
If you like these you might like this Zuchinni Mint & Feta Fritters
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