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Home >> Articles >> Recipes

Cauliflower-and-Cumin Fritters

INGREDIENTS

LIME SAUCE
1 1/3 cups plain full-fat Greek yogurt
2 tablespoons finely chopped cilantro
1 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper

FRITTERS
1 small cauliflower, about 3/4 pound, cut into little florets
Scant 1 cup all-purpose flour
3 tablespoons finely chopped parsley, plus whole leaves for garnish
2 shallots, finely chopped ( 1/4 cup)
1 garlic clove, minced
4 large eggs, preferably organic
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon turmeric
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
About 2 cups sunflower oil, for frying

HOW TO MAKE THIS RECIPE

MAKE THE LIME SAUCE
Put all of the ingredients in a bowl and whisk well. Taste—the flavor should be vibrant, tart and citrusy—and adjust the seasoning as necessary.
Chill or leave at room temperature for up to 1 hour.

PREPARE THE FRITTERS
Add the florets to a saucepan of salted boiling water. Simmer until very soft, 15 minutes; drain.

PREPARE THE FRITTERS
Meanwhile, put the flour, chopped parsley, shallots, garlic, eggs, cumin, cinnamon, turmeric, salt and pepper in a bowl and whisk to make a smooth batter.
Add the warm cauliflower. Mix, smashing the cauliflower into the batter with the back of a wooden spoon.

PREPARE THE FRITTERS
In a wide skillet, heat 2/3 inch of oil over high heat until very hot. Working in batches, spoon in the cauliflower mixture, allowing 3 tablespoons per fritter.
Separate the fritters with a fish spatula. Fry in small batches, adjusting the heat so the fritters cook but don't burn. They should take 3 to 4 minutes on each side.

PREPARE THE FRITTERS
Drain the fritters well on paper towels. Garnish with the parsley leaves and serve hot or warm with the lime sauce.

SUGGESTED PAIRING
Fruity, full-bodied white, such as a Côtes-du-Rhône Blanc






  

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